Design The Business Model For Mie Ayam Bakso Sarangan Using The Business Model Canvas Approach
Abstrak
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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