Strategi Pengembangan Usaha Rumah Makan Tahu Sumedang Renyah Pangkep = Business Development Strategy For Tahu Sumedang Renyah Pangkep Restaurant

The culinary business is a rapidly growing industry in Indonesia today. The emergence of various unique foods, culinary tourism, culinary trends as a lifestyle, and numerous culinary programs broadcasted on television are evidence of this fast development. However, this also poses a challenge for culinary business owners to maintain their presence in the culinary world. This study aims to identify the external and internal environments influencing the Tahu Sumedang Renyah Pangkep Restaurant. Additionally, it seeks to analyze and formulate development strategies using a canvas model appropriate for Tahu Sumedang Renyah Pangkep Restaurant. Furthermore, this study employs a qualitative approach to formulate, analyze, evaluate, and determine the right strategies to be implemented in the development of the Tahu Sumedang Renyah Pangkep Restaurant. The analytical tools used are IFE, EFE, QSPM, and Business Canvas analysis. The conclusion of this study indicates that based on the IFE and EFE matrix evaluation, the appropriate strategy for Tahu Sumedang Renyah Pangkep Restaurant is to adopt a W-T strategy, which supports business goals by minimizing weaknesses and avoiding threats. Furthermore, based on the QSPM analysis, the strategy of "Promoting through offline and online media" becomes the top priority with the highest weight, demonstrating the company's confidence in its potential to improve business performance. Additionally, based on the business canvas model analysis, it is known that Tahu Sumedang Renyah Pangkep Restaurant has great potential to expand its market by providing more varied Tahu Sumedang products, enhancing marketing efforts, building partnerships and alliances, penetrating prices, and developing Tahu Sumedang product distribution.