The number of entrepreneurs in the food and beverage industry is spreadthroughout Indonesia. Komala is a business engaged in the culinary or food andbeverage industry headquartered in the city of Tangerang. Komala has a local foodconcept that is packaged in a modern and practical way. This research is qualitativeresearch by conducting interviews with several resource persons who runcompetent and sustainable food and beverages business. In this study, interviewswere conducted with representatives from several restaurant, namely, GB, DBJ, H,KC, SKS, and RR as benchmarks in the Komala food business. The author preparesa list of questions regarding the information needed to approach the SWOT analysisand Ansoff Matrix to the informants. Based on results, it can be concluded that thestrategies that Komala's business must implement to develop are strengths (havinga structured SOP and competitive prices), weakness (limited human resources andthe absence of a physical store), opportunities (starting to collaborate with onlinefood delivery modes), threats (anticipating the increase in raw materials and makingnew innovative products)
Advice for Food Systems Governance Actors to Decide Whether and How to Engage With the Agri-Food and Beverage Industry to Address Malnutrition Within the Context of Healthy and Sustainable Food Systems Comment on "Challenges to Establish Effective Public-Private Partnerships to Address Malnutrition in All Its Forms"