Design The Business Model For Mie Ayam Bakso Sarangan Using The Business Model Canvas Approach
Abstract
Abstract— Mie Ayam Bakso Sarangan, a culinary business
from Bekasi specializing in chicken noodles and handmade
meatballs, has been operating for over three years. However, it
has recently faced a steady decline in sales and revenue due to
several challenges: a lack of sales system optimization,
insufficient marketing efforts, inadequate procurement of
supporting facilities, changes in the business environment, and
increased competition in the same field. To address these
issues, a comprehensive evaluation of the business model is
essential, leading to the design of a new, more effective
business strategy using the Business Model Canvas (BMC)
method. The proposed redesign will begin by gathering key
data from various sources. The current business model will be
assessed through interviews and observations with the owner,
allowing us to map the nine blocks of the BMC. In addition,
customer profiles will be developed through market segment
surveys to better understand consumer behavior and
preferences. Information on the business environment will be
collected through online research and literature studies. A
SWOT analysis will then be conducted to identify strengths,
weaknesses, opportunities, and threats, guiding the
formulation of a strategic plan for improvement. From these
insights, a new BMC will be designed, introducing innovations
and enhancements to each block. This approach aims to
revitalize Mie Ayam Bakso Sarangan's operations, ensuring its
competitiveness in the market and driving business growth.
Keywords— BMC, Value Proposition, SWOT, MSMEs, Mie
Ayam Bakso Sarangan
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