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    Analisis Swot Usaha Warung Makan

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    Nadya Yuni P
    The document analyzes the strengths, weaknesses, opportunities, and threats of a home cooking business called Roso Ndeso in Central Java, Indonesia that specializes in traditional Javanese dishes. The business has various popular menu items with favorable production costs that generate profits. However, it faces threats from unstable ingredient prices and increased competition. The analysis suggests innovations like adding new dishes and improving food presentation to strengthen the business.

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    Analisis Swot Usaha Warung Makan

    Uploaded by

    Nadya Yuni P
    211 views8 pages
    The document analyzes the strengths, weaknesses, opportunities, and threats of a home cooking business called Roso Ndeso in Central Java, Indonesia that specializes in traditional Javanese dishes. The business has various popular menu items with favorable production costs that generate profits. However, it faces threats from unstable ingredient prices and increased competition. The analysis suggests innovations like adding new dishes and improving food presentation to strengthen the business.

    Original Description:

    kewirausahaan

    Original Title

    KWU_NADYA YUNI P_19034

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    The document analyzes the strengths, weaknesses, opportunities, and threats of a home cooking business called Roso Ndeso in Central Java, Indonesia that specializes in traditional Javanese dishes. The business has various popular menu items with favorable production costs that generate profits. However, it faces threats from unstable ingredient prices and increased competition. The analysis suggests innovations like adding new dishes and improving food presentation to strengthen the business.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    211 views8 pages

    Analisis Swot Usaha Warung Makan

    Uploaded by

    Nadya Yuni P
    The document analyzes the strengths, weaknesses, opportunities, and threats of a home cooking business called Roso Ndeso in Central Java, Indonesia that specializes in traditional Javanese dishes. The business has various popular menu items with favorable production costs that generate profits. However, it faces threats from unstable ingredient prices and increased competition. The analysis suggests innovations like adding new dishes and improving food presentation to strengthen the business.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 8

    Nama : Nadya Yuni Prastika

    NIM : 19034

    Kelas : 2A

    Analisis Swot Usaha Warung Makan

    1. Usaha warung makan khususnya masakan jawa seperti garang asem, gendar pecel,
    gudangan, bothok, nagasari, sayur lodeh, sayur lombok, sayur gori, oseng-osengan, dan
    masih banyak lagi.
    2. Analisis SWOT
    a) Strength (kekuatan):
    - Mempunyai menu makan yang bervariasi sehingga pembeli dapat memilih sesuai
    dengan selera.
    - Tempatnya strategis, bersih, dan mudah untuk dikunjungi.
    - Rasanya sangat mantap.
    - Harganya cukup murah, terjangkau, pelayanan memuaskan.

    b) Weakness (kelemahan):
    - Jarang ada promosi karena harga sudah terjangkau.
    - Fasilitas yang kurang lengkap.
    - Makanan yang tidak tahan lama dan mudah basi.
    - Apabila cuaca buruk seperti hujan lebat maka tingkat pembelian akan menurun.

    c) Opportunity (peluang):
    - Ketersediaan dan mudahnya mendapatkan bahan baku.
    - Mudah mendapatkan pesanan, khususnya acara-acara seperti arisan, pengajian, dll.

    d) Threat (ancaman):
    - Harga bahan baku yang tidak stabil bisa membingungkan penjualan untuk
    menetapkan harga.
    - Munculnya banyak pesaing yang menawarkan harga lebih murah.

    3. Inovasi baru mungkin akan menambahkan menu masakan jawa lainnya misalnya nasi
    berkat yang khas banget dengan bungkus daun jati. Inovasi lainnya dari penyajiannya
    nanti bisa memakai piring rotan dilapisi dengan kertas minyak atau daun pisangagar
    lebih menarik dari sebelumnya, karena sebelumnya hanya memakai piring biasa.

    4. Nama Brand : Roso Ndeso


    Logo :

    5. Perhitungan untuk biaya modal sampai penjualan produk


    a. Garang asem
    Modal : Ayam 4kg, bumbu, daun pisang = Rp200.000
    Jumlah Produksi : 36 bungkus
    Harga Jual : Rp8.000
    Total laba : 288.000 – 200.000 = Rp88.000
    b. Sayur Gori
    Modal : Gori, kelapa, bumbu = Rp16.000
    Jumlah Produksi : 8 bungkus
    Harga Jual : Rp5.000
    Total laba : 40.000 – 16.000 = Rp24.000
    c. Oseng tempe
    Modal : Tempe, cabai, bumbu = Rp18.000
    Jumlah Produksi : 8 bungkus
    Harga Jual : Rp5.000
    Total laba : 40.000 – 18.000 = Rp22.000
    d. Sayur lodeh teron
    Modal : 1kgterong, bumbu, kacang panjang, daun melinjo, kelapa =
    Rp24.000
    Jumlah Produksi : 10 bungkus
    Harga Jual : Rp5.000
    Total laba : 50.000 – 24.000 = Rp26.000
    e. Sundukan telur puyuh
    Modal : 1kg puyuh, bumbu= Rp29.000
    Jumlah Produksi : 22 tusuk
    Harga Jual : Rp3.000
    Total laba : 66.000 – 29.000 = Rp37.000
    f. Sundukan ati
    Modal : Ati, bumbu = Rp18.000
    Jumlah Produksi : 26 tusuk
    Harga Jual : Rp2.500
    Total laba : 65.000 – 18.000 = Rp47.000
    g. Nogosari
    Modal : 2kg tepung, 1/4kg gula, kelapa, daun pisang = Rp39.000
    Jumlah Produksi : 105 bungkus
    Harga Jual : Rp700
    Total laba : 74.000 – 39.000 = Rp35.000
    h. Gendar pecel
    Modal : 1,5kg bahan baku gendar, sayuran, 1/4kg kacang bumbu pece,
    cabe, bumbu = Rp43.000
    Jumlah Produksi : 30 bungkus
    Harga Jual : Rp3.000
    Total laba : 90.000 – 43.000 = Rp57.000
    i. Tape ketan
    Modal : 1kg ketan, ragi, daun pisang = Rp32.000
    Jumlah Produksi : 60 bungkus
    Harga Jual : Rp1.000
    Total laba : 60.000 – 32.000 = Rp28.000
    j. Tape telo
    Modal : 2kg telo, ragi, daun pisang = Rp14.000
    Jumlah Produksi : 40 bungkus
    Harga Jual : Rp1.000
    Total laba : 40.000 – 14.000 = Rp26.000
    k. Bothok mlanding
    Modal : Mlanding, kelapa, bumbu, daun pisang = Rp24.000
    Jumlah Produksi : 26 bungkus
    Harga Jual : Rp1.500
    Total laba : 288.000 – 200.000 = Rp88.000
    l. Bongko kacang
    Modal : 1kg kacang, bumbu, daun pisang = Rp21.000
    Jumlah Produksi : 44 bungkus
    Harga Jual : Rp1.500
    Total laba : 66.000 – 21.000 = Rp45.000
    m. Pepes gerih
    Modal : 1kg gerih, bumbu, daun pisang = Rp50.000
    Jumlah Produksi : 45 bungkus
    Harga Jual : Rp3.000
    Total laba : 135.000 – 50.000 = Rp85.000
    n. Nasi kucing
    Modal : 4kg beras, sambal, bandeng= Rp75.000
    Jumlah Produksi : 70 bungkus
    Harga Jual : Rp2.500
    Total laba : 175.000 – 75.000 = Rp100.000
    o. Gorengan
    Modal : Tempe, tahu, minyak, tepung = Rp193.000
    Jumlah Produksi : 500 biji
    Harga Jual : Rp700
    Total laba : 350.000 – 193.000 = Rp157.000

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