Journal articles on the topic 'COFFEE DAY AND BARISTA'
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Nurulaeni, Alya, and Aning Sofyan. "Komunikasi Interpersonal Barista Coffee Shop." Bandung Conference Series: Public Relations 3, no. 2 (August 5, 2023): 914–20. http://dx.doi.org/10.29313/bcspr.v3i2.9387.
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Abstract. Currently, the coffee shop business is one of the businesses that is mushrooming throughout Indonesia, because coffee shops are considered a gathering place that is in great demand today by all types of people. NAMA Coffee is one of the MSME-based coffee shops in Cimahi City that has survived from 2018 to the present. In the development of this increasingly diverse coffee shop business, of course, NAMA Coffee must have uniqueness and distinctiveness so that it is remembered and remembered by consumers, one way is to improve, or add to the quality of service to consumers by conducting interpersonal communication interactions carried out by NAMA Coffee baristas to consumers. The research used a qualitative method with a case study approach, interpersonal communication theory. The results of this study are the interpersonal communication of NAMA Coffee baristas to consumers by describing the interpersonal communication process of NAMA Coffee baristas to consumers, barriers to interpersonal communication of NAMA Coffee baristas to consumers when interacting, and the purpose of NAMA Coffee baristas implementing interpersonal communication to consumers in running a business in a coffee shop. Interpersonal communication interactions carried out by baristas can change the concept of "buyers" to "customers" because of the closeness and familiarity that occurs with consumers, so NAMA Coffee is expected to achieve and meet predetermined targets.
Abstrak. Saat ini bisnis coffee shop merupakan salah satu bisnis yang tengah menjamur diseluruh penjuru Indonesia, karena coffee shop dinilai sebagai tempat berkumpul yang amat diminati pada zaman ini oleh semua jenis kalangan. NAMA Coffee merupakan salah satu coffee shop berbasis UMKM di Kota Cimahi yang masih bertahan dari 2018 hingga saat ini. Dalam perkembangan bisnis coffee shop yang semakin beragam ini, tentunya membuat NAMA Coffee harus memiliki keunikan dan kekhasan agar dikenang dan diingat oleh konsumen, salah satu caranya yaitu memperbaiki, maupun menambahkan kualitas pelayanan terhadap konsumen dengan melakukan interaksi komunikasi interpersonal yang dilakukan oleh barista NAMA Coffee kepada konsumen. Penelitian menggunakan metode kualitatif dengan pendekatan studi kasus, teori komunikasi interpersonal. Hasil dari penelitian ini adalah komunikasi interpersonal barista NAMA Coffee kepada konsumen dengan memaparkan proses komunikasi interpersonal barista NAMA Coffee kepada konsumen, hambatan komunikasi interpersonal barista NAMA Coffee kepada konsumen ketika berinteraksi, dan tujuan barista NAMA Coffee menerapkan komunikasi interpersonal kepada konsumen dalam menjalakan bisnis di coffee shop. Interaksi komunikasi interpersonal yang dilakukan barista dapat merubah konsep “pembeli” menjadi “pelanggan” karena adanya kedekatan dan keakraban yang terjadi dengan konsumen, dengan begitu NAMA Coffee diharapkan dapat mencapai dan memenuhi target yang telah ditentukan.
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Aksani, Annisa Alifia. "Perbandingan Nilai Stres Kerja Gilir Pagi dengan Kerja Gilir Sore pada Barista di X Coffee Bandung." Bandung Conference Series: Medical Science 1, no. 1 (December 7, 2021): 24–29. http://dx.doi.org/10.29313/bcsms.v1i1.97.
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Abstract. Shifts working is work time to do something and can be categorized as three times, morning, evening and night. The productivity of a company is greatly influenced by the quality of its human resources. Work-related stress is dangerous when physical and emotional responses occur due to a mismatch between job requirements, abilities and needs of workers. Barista workers are one of the professions that are at risk of experiencing stress due to work, especially if the shift work is not properly divided. The purpose of this study was to determine the comparison of the stress value between morning shift work and afternoon shift work baristas at X Coffee Bandung. This research was by analytic observational study with cross-sectional study and Independent T-Test. Subjects were taken by total sampling technique. The samples is 20 people. Data obtained through the Depression Anxiety Stress Scale (DASS-42) questionnaire filled out by barista X Coffee Bandung. Baristas consist of 10 people who work shifts in the morning and 10 people who work in the afternoon, with 16 men and 4 women. Baristas who work in evening shift work had a higher stress value than morning shift work. It is concluded that there are differences in the stress value of morning shift and afternoon shift work for baristas at X Coffee Bandung. (p value 0.001).
Keywords: Barista, Shift Work, Stress Value.
Abstrak. Kerja gilir adalah waktu kerja untuk mengerjakan sesuatu dan dapat dikategorikan tiga waktu yaitu pagi, sore dan malam. Produktivitas perusahaan sangat dipengaruhi oleh kualitas sumber daya manusianya. Stres terkait pekerjaan dianggap berbahaya ketika respons fisik dan emosional terjadi akibat adanya ketidaksesuaian antara persyaratan pekerjaan, kemampuan serta kebutuhan pekerja. Pekerja barista adalah salah satu profesi yang berisiko mengalami stres akibat kerja terutama jika pembagian kerja gilir tidak benar. Tujuan penelitian ini untuk mengatahui perbandingan nilai stres antara kerja gilir sore dengan kerja gilir pagi pada barista di X Coffee Bandung. Penilitian dilakukan secara observasional analitik dengan studi cross-sectional dan Uji Independent T-Test. Subjek diambil dengan teknik total sampling. Jumlah sampel 20 orang. Data didapat melalui kuesioner Depression Anxiety Stress Scale (DASS-42) yang diisi oleh barista X Coffee Bandung. Barista terdiri dari 10 orang kerja gilir pagi dan 10 orang kerja gilir sore dengan berjenis kelamin laki laki 16 orang dan perempuan 4 orang. Barista yang bekerja pada kerja gilir sore mempunyai nilai stres lebih tinggi dibandingkan yang bekerja pada kerja gilir pagi. Jadi disimpulkan terdapat perbedaan nilai stress kerja gilir pagi dengan kerja gilir sore pada barista di X Coffee Bandung. (p value 0,001).
Kata Kunci: Barista, Kerja Gilir, Nilai Stres.
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Pramita, Ida Ayu Putu Mega, and I. Putu Gede Parma. "Strategi Peningkatan Kualitas Barista dan Bartender di Hotel Four Points By Sheraton Bali Seminyak." Jurnal Manajemen Perhotelan dan Pariwisata 3, no. 2 (October 4, 2020): 69–77. http://dx.doi.org/10.23887/jmpp.v3i2.29078.
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This study aims to find out: (1) knowing what characteristics possessed by a professional barista and bartender, (2) knowing the obstacles faced by a barista and bartender at work, (3) knowing the efforts that must be made in improving barista and bartender skills . The method used in this research is descriptive qualitative. Data collection techniques used were observation and interviews. The subjects of this study were baristas and bartenders at the Four Points Hotel by Sheraton Bali Seminyak. Saddle, the object of this study is the characteristics of baristas and bartenders. The results showed that there are some requirements that must be possessed by a professional barista and bartender to improve the quality of service including having basic knowledge of coffee, having the ability to understand and master drinks, attitude or attitude and good communication. And there are some obstacles faced by baristas and bartenders in their work, which are different flavors of coffee, problematic espresso mechine, lack of preparation and guest complaints. Strategies used to improve the skills of a barista and bartender include training and participating in competitions related to baristas and bartenders.
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Muhammad Adham Rashif. "Pengaruh Komunikasi Antarpribadi Barista dan Konsumen terhadap Kepuasan Konsumen." Bandung Conference Series: Public Relations 3, no. 2 (August 2, 2023): 533–41. http://dx.doi.org/10.29313/bcspr.v3i2.8033.
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Abstract. Indonesia has suitable natural conditions which are ideal for growing quality coffee. The presence of coffee shops in Indonesia is not only a place to sip a cup of coffee, but also a part of the lifestyle for urban communities. This study uses the positivism paradigm. The positivism paradigm in social research refers to the use of the scientific method to test hypotheses about social phenomena. In a positivism view, researchers can use quantitative data collection techniques and apply statistical analysis to test hypotheses. The problems that can be identified in his research are: (1) How big is the social influence of baristas and consumers on customer satisfaction of Fore Coffee Outlet Yogya Sumbersari Junction, (2) How big is the influence of barista and consumer trust on customer satisfaction Fore Coffee Outlet Yogya Sumbersari Junction, (3) How much influence does the perception of baristas and consumers have on customer satisfaction Fore Coffee Outlet Yogya Sumbersari Junction, (4) How much influence does the communication skills of the barista and consumers have on customer satisfaction Fore Coffee Outlet Yogya Sumbersari Junction. Based on the results of data research and discussion, the conclusion is that Interpersonal Communication between Baristas and Consumers has a significant influence on Consumer Satisfaction at Fore Coffee Outlet Yogya Sumbersari Junction with a contribution of influence that is equal to 41% while the remaining 59% is the large contribution of influence given by the factors other factors not examined.
Abstrak Indonesia memiliki kondisi alam yang cocok dan ideal untuk menanam kopi berkualitas. Kehadiran kedai kopi di Indonesia tidak hanya menjadi tempat menyeruput secangkir kopi, tetapi juga menjadi bagian dari gaya hidup masyarakat urban. Kajian ini menggunakan paradigma positivisme. Paradigma positivisme dalam penelitian sosial mengacu pada penggunaan metode ilmiah untuk menguji hipotesis tentang fenomena sosial. Dalam pandangan positivisme, peneliti dapat menggunakan teknik pengumpulan data kuantitatif dan menerapkan analisis statistik untuk menguji hipotesis. Permasalahan yang dapat diidentifikasi dalam penelitiannya adalah: (1) Seberapa besar pengaruh sosial barista dan konsumen terhadap kepuasan pelanggan Fore Coffee Outlet Yogya Sumbersari Junction, (2) Seberapa besar pengaruh barista dan kepercayaan konsumen terhadap pelanggan kepuasan Fore Coffee Outlet Yogya Sumbersari Junction, (3) Seberapa besar pengaruh persepsi barista dan konsumen terhadap kepuasan pelanggan Fore Coffee Outlet Yogya Sumbersari Junction, (4) Seberapa besar pengaruh keterampilan komunikasi barista dan konsumen terhadap pelanggan kepuasan Fore Coffee Outlet Yogya Sumbersari Junction. Berdasarkan hasil penelitian data dan pembahasan maka diperoleh kesimpulan bahwa Komunikasi Interpersonal antara Barista dan Konsumen memiliki pengaruh yang signifikan terhadap Kepuasan Konsumen di Outlet Fore Coffee Yogya Sumbersari Junction dengan kontribusi pengaruh yaitu sebesar 41% sedangkan sisanya sebesar 59%. adalah besarnya kontribusi pengaruh yang diberikan oleh faktor faktor lain yang tidak diteliti.
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Azzahra, Alma, and Anne Maryani. "Strategi Komunikasi Upselling oleh Barista." Bandung Conference Series: Public Relations 3, no. 2 (September 3, 2023): 715–20. http://dx.doi.org/10.29313/bcspr.v3i2.8935.
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Abstract. Fore Coffee is an original Indonesian coffee retail startup founded in 2018. Until now, Fore Coffee has 127 active outlets in 31 cities in Indonesia, one of which is the Fore Coffee outlet TSM Bandung, which is located on Jl. Gatot Subroto No. 289 Bandung, West Java. A business is inseparable from strategy, every company relies on a strategy to achieve its goals. In the midst of hectic coffee shop competition in Indonesia, every entrepreneur needs to think smart about the right strategy to use to maintain the existence of the coffee shop itself. Like Fore Coffee, which implements an up selling communication strategy as a marketing communication strategy implemented by the Barista. The purpose of this study was to find out the Up selling Communication Strategy carried out by Barista Fore Coffee. Researchers used qualitative research methods with a case study approach and used a constructivist paradigm. The informants in this study were 4 Baristas from the TSM Bandung Fore Coffee outlet and 3 Fore coffee customers. This study uses the theory of Behaviorism. The data in this study were obtained through semi structured interviews with sources, observation and documentation. The results of this study show that Barista Fore Coffee implements up selling communication as a marketing communication strategy for customers. It was also found that the up selling communication strategy carried out by Barista Fore Coffee was not solely carried out to increase sales through buying and selling agreements, but also to maintain a good image of the company through the services provided by the Barista.
Abstrak. Fore Coffee merupakan startup kopi retail asli Indonesia yang didirikan pada tahun 2018. Hingga saat ini Fore Coffee telah memiliki 127 outlet aktif pada 31 Kota di Indonesia, salah satunya adalah Fore Coffee outlet TSM Bandung yang terletak di Jl. Gatot Subroto No.289 Bandung, Jawa Barat. Sebuah bisnis tidak terlepas dari strategi, setiap perusahaan mengandalkan sebuah strategi guna mencapai tujuannya. Di tengah ramainya persaingan Coffee shop di Indonesia, setiap pengusaha perlu berpikir cerdas terkait strategi yang tepat digunakan untuk mempertahankan keberadaan Coffee shopnya itu sendiri. Seperti halnya Fore Coffee yang menerapkan strategi komunikasi up selling sebagai strategi komunikasi pemasaran yang dijalankan oleh Barista. Tujuan penelitian ini adalah untuk mengetahui Strategi Komunikasi Up selling yang dilakukan oleh Barista Fore Coffee. Peneliti menggunakan metode penelitian kualitatif dengan pendekatan studi kasus dan menggunakan paradigma konstruktivis. Narasumber pada penelitian ini merupakan 4 orang Barista dari Fore Coffee outlet TSM Bandung dan 3 orang pelanggan Fore coffee. Penelitian ini menggunakan teori Behaviorisme. Data-data dalam penelitian ini diperoleh melalui wawancara semi terstruktur dengan para narasumber, observasi dan dokumentasi. Hasil dari penelitian ini diperoleh bahwa Barista Fore Coffee mengimplementasikan komunikasi up selling sebagai strategi komunikasi pemasaran yang diberikan terhadap pelanggan. Ditemukan pula bahwa strategi komunikasi up selling yang dilakukan Barista Fore Coffee bukan semata-mata dilakukan untuk meningkatkan penjualan melalui kesepakatan jual beli saja, melainkan juga untuk mempertahankan citra baik perusahaan melalui pelayanan yang diberikan oleh Barista.
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Putera, AB Sarca, Reno Fernandes, Khairul Fahmi, Ayu Adriyani, Irene Santika Vidiadari, Annisa Citra Triyandra, Sri Oktika Amran, Muhammad David Hendra, Evelynd Evelynd, and Relly Anjar Vinata Wisnu Saputra. "Pemberdayaan UMKM Coffee Shop Melalui Pendampingan Pengembangan Kelas Pelatihan Kopi Profesional." Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat 5, no. 2 (May 11, 2023): 212–21. http://dx.doi.org/10.24036/abdi.v5i2.444.
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Pertumbuhan coffee shop di kota Padang sangat pesat pada masa pandemi. Jumlah coffee shop yang terus bertambah perlu diimbangi dengan peningkatan pengetahuan dan keterampilan barista karena kualitas barista berdampak pada sustainability of the coffee shop. Realitanya, terdapat dua masalah utama yang dihadapi coffee shop: (1) para barista yang bekerja di coffee shop merupakan individu yang memiliki pengetahuan yang minim terkait pengolahan kopi, (2) akses pelatihan kopi professional yang terbatas di Pulau Jawa sehingga tidak terjangkau oleh para barista maupun calon barista. Berdasarkan masalah di atas, perlu adanya kegiatan pendampingan melalui kelas pelatihan kopi professional yang dilaksanakan bersama mitra Rimbun Coffee melalui FGD dengan mitra untuk mengidentifikasi masalah dan mendiskusikan solusi yang disepakati secara partisipatif dan tepat sasaran, diskusi dengan barista dan pemilik coffee shop, menyusun modul dan pelatihan keterampilan mengajar bagi calon fasilitator pada pelatihan kopi professional.
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Irgiana Fajri Andjani and Ferry Darmawan. "Makna Profesi Barista sebagai Personal Branding pada Generasi Z." Bandung Conference Series: Public Relations 3, no. 2 (August 2, 2023): 709–14. http://dx.doi.org/10.29313/bcspr.v3i2.8920.
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Abstract. The development of coffee in Indonesia has been very rapid, because coffee is one of the plantation commodities sold on the world market. With the development of coffee in Indonesia, the consumption of coffee and coffee shops in Indonesia has also increased, this shows the growth of new professional fields that are increasingly popular among Generation Z in the city of Bandung, one of which is becoming a Barista. Generation Z grew up in the digital era and has unique characteristics in building their identity. The Barista profession is an attractive career choice for generation Z, as it provides an opportunity to express their creativity, expertise and interest in the fast-growing world of coffee. The purpose of this research is to find out the motives, meanings, and personal branding formed in Generation Z who work as Baristas. This study uses a qualitative research method with a phenomenological approach. Thus, researchers here are trying to unravel the various existing phenomena by way of in-depth interviews, observation and documentation selected as data collection techniques. The phenomenon of the rise of the Barista profession, which is of great interest to Generation Z, is studied using the theory of self-identity along with Alfred Schutz's phenomenological approach in the hope of being able to analyze data and information about this phenomenon more deeply. The results of the study show that informants as generation Z have several motives, namely motives for forming self-confidence, increasing experience, and increasing self-existence. The Barista profession is also interpreted as a positive trend for informants so that the personal branding that is formed gives an image as a barista who has different characteristics and characteristics.
Abstrak. Perkembangan kopi di Indonesia sudah sangat pesat, karena kopi sudah termasuk salah satu komoditas perkebunan yang dijual ke pasar dunia. Dengan berkembangnya kopi di Indonesia, maka meningkat pula konsumsi kopi dan kedai kopi di Indonesia, hal ini menunjukan tumbuh bidang profesi baru yang kian digemari di kalangan Generasi Z di Kota Bandung salah satunya menjadi seorang Barista. Generasi Z tumbuh dalam era digital dan memiliki karakteristik yang unik dalam membangun identitas mereka. Profesi Barista menjadi salah satu pilihan karir yang menarik bagi generasi Z, karena memberikan peluang untuk mengungkapkan kreativitas,keahlian, dan minat mereka di dunia kopi yang berkembang pesat. Tujuan penelitian ini untuk mengetahui Motif, Makna, dan personal branding yang terbentuk pada Generasi Z yang bekerja menjadi seorang Barista. Penelitian ini menggunakan metode penelitian kualitatif dengan pendekatan fenomenologi. Dengan demikian, peneliti disini berusaha untuk mengurai berbagai fenomena yang ada dengan cara, Wawancara yang mendalam, Observasi dan Dokumentasi dipilih sebagai Teknik pengumpulan data. Fenomena maraknya profesi Barista yang diminati banyak Generasi Z ini dikaji menggukan teori identitas diri bersama pendekatan fenomenologi Alfred Schutz dengan harapan dapat mengurai data dan informasi mengenai fenomena tersebut lebih mendalam. Hasil penelitian menunjukan informan selaku generasi Z memiliki beberapa motif yaitu motif membentuk kepercayaan diri, menambah pengalaman, dan meningkatkan eksistensi diri. Profesi Barista ini juga di maknai sebagai tren yang positif bagi para informan sehingga personal branding yang terbentuk memberikan image sebagai barista yang memiliki ciri khas dan karakteristik yang berbeda-beda.
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Wachdijono, Wachdijono, and Assyifa Chairina Yahya. "PERSEPSI KONSUMEN TERHADAP KEBERADAAN COFFEE SHOP DAN BARISTA PADA ERA PEMASARAN KOPI KE TIGA." Paradigma Agribisnis 4, no. 1 (October 2, 2021): 11. http://dx.doi.org/10.33603/jpa.v4i2.5886.
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Dewasa ini, pemasaran kopi dunia memasuki era ke tiga yang ditandai banyak munculnya kedai kopi modern (coffee shop). Selain itu muncul keinginan konsumen untuk lebih mengenal kopi dari origin hingga sampai kepada tahap akhir, mengkonsumsi minuman kopi yang nikmat sehingga melahirkan profesi barista. Oleh karenanya konsumen yang berada pada masa transisi akan dihadapkan pada masalah persepsi terhadap fenomena tersebut dalam kaitannya dengan keberlanjutan usaha. Penelitian ini bertujuan untuk mengetahui persepsi konsumen terhadap keberadaan coffee shop dan keberadaan barista pada era pemasaran kopi ke tiga di Kota Cirebon. Lokasi penelitian ditentukan secara sengaja yaitu di dua coffee shop yaitu Coffee shop Paten Coffee dan Coffee shop Katro. Penelitian dilaksanakan pada bulan April-Juni 2020 dengan menggunakan metode kuantitatif deskriptif dan teknik pendekatan survey. Populasi penelitian adalah konsumen minuman kopi di kedua kedai tersebut dan teknik pengambilan sampel secara accidental sampling sejumlah 45 responden. Adapun analisis data menggunakan kaidah perhitungan skala likert dan uji hipotesis menggunakan uji t. Hasil penelitian menyimpulkan bahwa persepsi konsumen terhadap keberadaan coffee shop adalah optimis (68,23 %) dan terhadap keberadaan barista juga optimis (68,11%) dalam pengembangan usaha minuman kopi. Hasil penilitian ini diharapkan bermanfaat bagi para investor yang hendak berinvestasi dalam pengembangan minuman kopi pada era ke tiga ini.Kata kunci: barista, coffee shop, era pemasaran ketiga, optimis
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Wahjudi, Sugeng, and Thoefilus Pratama Putra. "Interaksi Personal Barista Dengan Konsumen Di Crematology Coffee Jakarta." Al-Maquro\': Jurnal Komunikasi dan Penyiaran Islam 3, no. 1 (June 14, 2022): 19–34. http://dx.doi.org/10.47759/maquro.v3i1.301.
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Penelitian ini bertujuan untuk mengetahui dan memahami bagaimana pentingnya Interaksi Personal antara Barista dengan Konsumen, dan melihat bagaimana proses komunikasi tersebut menciptakan dan mempengaruhi kepuasan konsumen khususnya Interaksi Personal antara Barista dengan Konsumen di Crematology Coffee Jakarta. Peneliti menggunakan metode penelitian kualitatif dengan metode studi kasus. Teknik pengumpulan data menggunakan observasi, wawancara, dan dokumentasi. Teori yang digunakan dalam penelitian merupakan teori Pertukaran Sosial yang mengkaji bahwa tindakan dan keputusan didasari dengan persepsi mengenai biaya atau usaha yang akan dikeluarkan, dan imbalan atau feedback yang akan didapatkan. Hasil penelitian ditemukan bahwa rata-rata konsumen sudah merasa cukup bahkan puas dengan layanan yang diberikan oleh barista di Crematology Coffee, dikarenakan kesesuaian dengan prosedur atau SOP, keramahan dan welcomenya barista, dan juga komunikasi yang interaktif yang diciptakan oleh barista berupa tindakan responsif dan komunikatif langsung dengan konsumennya.
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Imelda, Fahmi Arizki, and Ni Wayan Sartini. "VARIASI BAHASA DALAM INTERAKSI BARISTA COFFEE SHOP DI KECAMATAN GUBENG KOTA SURABAYA: KAJIAN SOSIOLINGUISTIK." ETNOLINGUAL 4, no. 2 (March 16, 2021): 126–46. http://dx.doi.org/10.20473/etno.v4i2.25483.
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Penelitian ini bertujuan untuk mendeskripsikan variasi bahasa yang digunakan barista coffee shop yang ada di Kecamatan Gubeng Kota Surabaya serta menjelaskan faktor-faktor apa saja yang mempengaruhi pemakaian variasi bahasa dalam komunikasinya. Penelitian ini adalah penelitian deskripstif kualitatif dengan mengumpulkan data berupa kata-kata yang menyangkut adanya variasi bahasa sesuai data yang ada di lapangan. Metode pengumpulan data yang digunakan yakni menggunakan sistem simak, rekam, dan catat berupa tuturan percakapan antara barista coffee shop yang melayani pembelinya. Lokasi penelitian yang diteliti ialah sepuluh coffee shop yang ada di Kecamatan Gubeng Kota Surabaya. Sesuai dengan hasil yang didapat dari lapangan, variasi bahasa yang digunakan oleh barista dan pembelinya pada saat di coffee shop yakni menggunakan bahasa informal. Seringnya penggunaan bahasa informal pada saat melakukan pelayanan di coffee shop dikarenakan banyaknya pengunjung dari kalangan remaja yang datang ke coffee shop untuk berkumpul bersama teman-temannya. Dalam komunikasi yang terjadi di coffee shop terdapat adanya bahasa campuran yang menjadi ciri dari variasi bahasa yang ada di coffee shop. Bahasa campuran yang terjadi di coffee shop yakni adanya bahasa Inggris dengan bahasa Indonesia, bahasa Inggris dengan bahasa Jawa, bahasa Jawa dengan bahasa Indonesia, penutur dan mitra tutur yang keduanya menggunakan menggunakan bahasa Jawa, dan bahasa Slang. Adanya bentuk variasi bahasa yang terjadi di coffee shop dipengaruhi oleh beberapa faktor yakni faktor usia, faktor keakraban, faktor jenis kelamin, dan faktor situasional Kata kunci : barista, coffee shop, informal, sosiolinguistik, variasi bahasa
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Nugrahaini, Narulita Dwi, Mila Kusumawardani, and Abdul Rasyid. "Design System of Coffee Maker with Manual Brew Method and Coffee Sales Monitoring." Jartel 13, no. 1 (February 11, 2023): 43–50. http://dx.doi.org/10.33795/jartel.v13i1.529.
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Pusat Data dan Sistem Informasi Pertanian Kementrian Pertanian claimed that in 2018 Indonesia coffee consumption has national increase of 2.49%. There is reflected by expantion of coffee shops. Menu that coffee shops offered is Manual Brew Coffee, brewed manually by the barista. If there is a lot of waiting line it will decrease barista performance to making orders. It supports the impact of income earned and get a reduction of customer satisfaction. Motivated by this, a Coffee Maker system that support to monitoring water volume, water temperature, monitor coffee sales to manage time spend for make a coffee also help barista for making a coffee. This system consists of ultrasonic sensor to monitor water stock and temperature sensor to monitor the water temperature. Application on android will display data in real time to user. Results of study obtained test value on temperature sensor with an average value difference of 0.069°C. Ultrasonic sensor test to calculate volume of water produces an error value of 1.2%. The whole system comparing the speed of making coffee between the coffee maker system and manual by barista, average time difference is 1 minute 58 seconds. The value is quite good because it does not exceed the tolerance limit of each sensor, namely ±0.5°C for the temperature sensor and 1cm for the ultrasonic sensor. The obtained value is not much different from the actual coffee dose, with a difference of 0.65gr not exceeding 1gr. The system works much faster than manual coffee brewing by the barista
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Nurrahmi, Herly, and Gaung Sukma. "ANALISA DAN PERANCANGAN PEMINATAN PEMILIHAN MAKANAN DAN MINUMAN DENGAN MENGGUNAKAN ALGORITMA APRIORI." Jurnal Sistem Informasi Bisnis (JUNSIBI) 1, no. 1 (September 2, 2020): 38–43. http://dx.doi.org/10.55122/junsibi.v1i1.106.
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Perkembangan usaha kedai kopi sampai saaat ini berada pada pertumbuhan yang sangat tinggi. Data mining diperlukan dalam penjualan produk pada coffee shop untuk menentukan pola kombinasi makanan dan minuman. Algoritma apriori digunakan pada teknik data mining yang diimplementasikan pada sistem persediaan dengan menggunakan data data penjualan produk coffee shop sebelumnya. Metode spiral digunakan sebagai metode pengembangan sistem. Bahasa pemograman PHP digunakan untuk analisa pemilihan makanan dan minuman sedangkan untuk database menggunakan MySQL dan menggunakan Microsoft Visio untuk hasil perancangan program. Aplikasi berbasis web yang dibuat dapat membantu customer dan barista untuk mengetahui produk yang paling diminati dan yang kurang diminati dalam kurun waktu tertentu sehingga bermanfaat dalam proses evaluasi untuk kemajuan dan kenyamanan Barista dan Customer di coffee.
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Gunawan, Cindy, and Juwono Tri Atmodjo. "PENGARUH CUSTOMER RELATIONS BARISTA TERHADAP CUSTOMER SATISFACTION DAN REPURCHASE INTENTION INTEREST (Survei terhadap Authentic Coffee Shop)." Jurnal Visi Komunikasi 21, no. 01 (July 22, 2022): 44. http://dx.doi.org/10.22441/visikom.v21i01.15131.
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Perkembangan jaman saat ini terus terjadi, adanya perubahan dari generasi ke generasi terus terjadi dan memiliki laju yang sangat pesat, hal ini pun terjadi dalam bisnis penyajian makanan dan minuman di mulai dari skala kecil, skala menengah dan skala besar, salah satunya ada penyedia kopi atau dapat kita sebut sebagai coffee shop. Maraknya bisnis kopi di Indonesia membawa para pebisnis untuk terus menemukan inovasi maupun strategi bisnis yang perlu mereka terapkan sehari-hari. Dan juga adanya peningkatan persaingan tiap tahun dan masa akan mendatang mengharuskan para pebisnis mengetahui cara agar konsumennya memiliki rasa minat pembelian ulang atau repurchase intention sebagai salah satu tolok ukur keberlangsungan suatu bisnis juga dapat diukur berdasarkan dari customer yang puas akan pelayanan barista di Authentic Coffee Shop yang telah dibekali pengetahuan atas konsumen yang mereka layani. Customer Relations yang dimiliki sebuah perusahaan dapat dikatakan sebagai ujung tombak yang akan berhadapan dengan customer secara langsung. Hubungan dengan pelanggan dapat menciptakan rasa diperhatikan, di hargai dan dipentingkan yang dirasakan oleh para customer. Menariknya dalam topik tentang customer relations yang dilakukan barista-barista di Authentic Coffee tersebut, berdasarkan hal tersebut penulis melakukan penelitian yang mengangkat topik mengenai pengaruh customer relations di Authentic Coffee Shop yang berdampak pada kepuasan pelanggan dan minat pembelian kembali pada pelanggan Aunthentic Coffee Shop
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Widiyanto, Heri Yanto, Ahmad Nurkhin, Hasan Mukhibad, and Satsya Yoga Baswara. "Pelatihan Barista Kompetensi Manual Brew sebagai Penguatan Minat Wirausaha pada Santri Pondok Pesantren Al Asror Semarang." Sarwahita 19, no. 02 (July 22, 2022): 344–55. http://dx.doi.org/10.21009/sarwahita.192.9.
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Penguatan minat wirausaha santri menjadi hal penting saat ini dalam rangka memberikan bekal bagi santri dalam menghadapi tantangan kehidupan pasca pondok. Upaya yang dapat dilakukan dalam rangkat menguatkan minat wirausaha santri adalah dengan pelatihan barista. Coffee shop saat ini menjadi bidang usaha yang mempunyai prospek. Santri juga mempunyai ketertarikan yang tinggi untuk terjun di usaha perkopian ini. Tim pengabdian FE UNNES mengajukan kegiatan pelatihan barista kompetensi manual brew sebagai upaya untuk menguatkan minat wirausaha santri. Metode pelaksanaan kegiatan pengabdian kepada masyarakat adalah pelatihan dengan pengenalan peralatan penyajian kopi, jenis kopi, dan praktikum penyeduhan kopi secara manual. Sasaran kegiatan adalah santri putra Pondok Pesantren Putra Putri As Salafy Al Asror Patemon Semarang yang mempunyai minat memiliki kompetensi barista. Kegiatan pengabdian telah dilaksanakan pada Jumat, 1 April 2022 di ruang kelas MTs Al Asror dan diikuti oleh santri putra sebanyak 25 orang. Peserta kegiatan sangat antusias mengikuti paparan dari narasumber dan praktik penyeduhan kopi. Pengasuh pondok, KH Al Mamnuhin Kholid memberikan sambutan pengantar setelah ketua tim pengabdian menyampaikan maksud dan tujuan kegiatan. Instruktur pelatihan adalah Satsya Yoga Baswara, M.Sc. (anggota tim pengabdian) dan Kukuh Hidayat, S.E. (mitra pengabdian dari Atas Kota Coffee shop and space). Keduanya telah tersertifikasi barista nasional. Secara umum, pelaksanaan kegiatan pengabdian telah berjalan lancar dan dapat memberikan pengaruh signifikan terhadap pengetahuan dan kompetensi santri dalam barista kompetensi manual brew. Harapannya dapat meningkatkan minat wirausaha santri.
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Pramoda, Javier Farras, and Diana Evawati. "D. TINGKAT KESUKAAN KONSUMEN TERHADAP RASA KOPI ESPRESSO." Economics and Sustainable Development 7, no. 1 (March 7, 2022): 39. http://dx.doi.org/10.54980/esd.v7i1.187.
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ABSTRAK
Kopi merupakan salah satu minuman yang paling banyak penggemarnya diseluruh dunia, minuman kopi merupakan minuman yang berasal dari biji kopi yang dihaluskan menjadi bubuk, saat ini kopi menjadi komuditas yang banyak di perjual belikan antar negara. Penelitian ini bertujuan: 1). Untuk mengetahui tingkat kesukaan konsumen terhadap kopi espresso yang ada di coffee shop goffee gwalk, 2). Untuk mengatahui pengaruh rasa kopi espresso terhadap konsumen coffe shop goffee gwalk. Metode penelitian kualitatif, teknik pengambilan data dengan metode survey dan angket yang diberikan ke konsumen yang membeli kopi espresso pada coffe shop goffee surabaya dan dilihat tingkat kesukaan konsumen. teknik analisis data presentasi. Hasil penelitian 1). Berdasarkan semua data yang telah disajikan setelah membagikan angket kepada 25 responden dan 2 dari responden tersebut termasuk panelis terlatih yakni barista dari coffee shop tersebut ,maka peneliti dapat menyimpulkan bahwa 41,92% responden atau konsumen menyukai kopi espresso berdasarkan rasa, aroma dan warna pada kopi espresso 2).yang telah diperoleh menghasilkan kopi esspreso disukai masyarakat terutama pada kalangan remaja. dicoffee shop Goffee Gwalk Surabaya. Saran untuk Goffe Gwalk untuk meningkatan kualitas dari kopi espresso atau membuat variasi sehingga dapat menciptakan suatu minuman yang baru.
Kata Kunci: tingkat kesukaan, kopi, espresso
ABSTRACT
Coffee is one of the drinks with the most fans around the world, coffee drinksare drinks that come from coffee beans that are ground into powder, currently coffee is a commodity that is widely traded between countries. This study aims to: 1). To findout the level of consumer preference for espresso coffee at Goffee Gwalk coffeeshop,2). To find out the effect of espresso coffee taste on consumers of coffee shop goffeegwalk.Qualitative research methods, data collection techniques with survey methodsand questionnaires are given to consumers who buy espresso coffee at Goffee Coffee Shop Surabaya and see the level of consumer preference. presentation data analysis techniques.Research results 1). Based on all the data that has been presented afterdistributing the questionnaire to 25 respondents and 2 of the respondents including trained panelists, namely the barista from the coffee shop, the researcher canconcludethat 41.92% of respondents or consumers like espresso coffee based on the taste, aromaand color of espresso coffee. 2). which has been obtained produces espresso coffee which is liked by the public, especially among teenagers. at coffeeshop Goffee Gwalk Surabaya. Suggestions for Goffe Gwalk to improve the quality of espresso coffee or make variations so that they can create a new drink.
Keywords: liking level, coffee, espresso
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Jeffrey, Jeffrey, and Ahmad Junaidi. "Kegiatan Public Relations Votrro Coffee And Bar Dalam Menjaga Loyalitas Customer Votrro Coffee And Bar." Prologia 3, no. 1 (December 9, 2019): 142. http://dx.doi.org/10.24912/pr.v3i1.6231.
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Penelitian ini menggali tentang kegiatan Public Relations yang dilakukan Votrro Coffee and Bar dalam menjaga loyalitas customer Votrro Coffee and Bar. Tujuan dilakukannya penelitian ini adalah menjabarkan bagaimana Votrro Coffee and bar dalam menjalankan kegiatan Public Relations untuk mendorong terciptanya loyalitas customer untuk mendapatkan keuntungan bagi Votrro Coffee and Bar. Dalam penelitian ini menggunakan beberapa teori antara lain teori komunikasi, public relations, kegiatan public relations, dan loyalitas. Penelitian yang menggunakan metode deskriptif kualitatif ini menunjukkan bahwa kegiatan Public Relations sangat berpengaruh untuk bagi perusahaan. Untuk menyelesaikan penelitian ini peneliti melakukan wawancara mendalam kepada enam narasumber yaitu Public Relations Votrro Coffee and Bar, Public Relations Votrro Coffee and Bar, barista time Votrro Coffee and Bar, empat customer tetap koultoura coffee shop, dengan melakukan observasi, studi kepustakaan. Hasil dari penelitian ini adalah tentang public relations Votrro Coffee and Bar dalam menjalani kegiatan public relations dan Customer Relations untuk mempertahankan kepuasan sampai terbentuknya loyalitas customer
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Natalia, Christine, Ferdian Suprata, Feliks P. S. Surbakti, and Sunny Clarence. "Penentuan Standar Spesifikasi Kerja di Café Berdasarkan Big Data dengan Metode LDA dan AHP." Jurnal Rekayasa Sistem Industri 10, no. 2 (October 29, 2021): 211–26. http://dx.doi.org/10.26593/jrsi.v10i2.5228.211-226.
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A good human resources management practice will produce quality and quantity output for sustainable business. The employee recruitment process is a crucial initial stage to fulfil the needs of a quality employee. In this process, a company usually opens an advertisement for a job vacancy and selects based on job qualification requirements. This research contributes to determining job specification standards in a café or coffee shop based on Big Data analysis. Analysis has been done by Latent Dirichlet Allocation (LDA), and Analytical Hierarchy Process (AHP) method is implemented to select the type of works and work qualifications available in the food and beverages sector. Questionnaires and interviews have been conducted to collect primary data, and three leading websites of job seeker online platforms (Jobstreet.com, Gawean.id, and Lokerindonesia.com) are used as references in data collection. Finding gives information regarding four types of works in a cafe: manager, barista, chef, and waiter; eleven points for manager specifications, twelve points for barista specifications, eleven points for chef specifications, and fifteenth points for barista waiter specifications.
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Purnama, Aan, Widowati Widowati, and Laila Listiani Putri. "Pengaruh Kualitas Pelayanan dan Citra Merek Terhadap Kepuasan Pelanggan Lines Coffee di Ciputat Tangerang Selatan." Jurnal Arastirma 3, no. 1 (February 1, 2023): 100. http://dx.doi.org/10.32493/arastirma.v3i1.28201.
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Tujuan. Penelitian ini bertujuan untuk mengetahui pengaruh Kualitas Pelayanan Dan Citra Merek Terhadap Kepuasan Pelanggan Pada Lines Coffee.Metode. Metodologi penelitian yang digunakan menggunakan metode Asosiatif. Populasi dalam penelitian ini adalah seluruh pelanggan Lines Coffee dengan menggunakan Rumus Slovin diperoleh sampel sebanyak 100 orang responden. Metode analisis data menggunakan uji regresi linier sederhana, regresi linier berganda, koefisien korelasi, koefisien determinasi, uji t parsial dan uji F simultan. Hasil. Terdapat pengaruh antara kualitas pelayanan terhadap kepuasan pelanggan pada Lines Coffee. Terdapat pengaruh antara citra merek terhadap kepuasan pelanggan pada Lines Coffee. Terdapat pengaruh antara kualitas pelayanan dan citra merek terhadap kepuasan pelanggan pada Lines Coffee.Implikasi. Lines Coffee lebih meningkatkan kualitas pelayanannya terkait ketepatan waktu pelayanan, dengan cara menambah jumlah barista dan pramusaji agar bisa lebih sigap dan cepat dalam memenuhi permintaan pelanggan, serta lebih meningkatkan kegiatan promosi karena persaingan di bidang café shop ini semakin meningkat.
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Gredyon, Archie, and Wulan Purnama Sari. "Kopi dan Bauran Pemasaran (Studi Fenomenologi Kedai 9 Cups Coffee and Roastery)." Prologia 2, no. 2 (April 26, 2019): 250. http://dx.doi.org/10.24912/pr.v2i2.3584.
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9 Cups Coffee and Roastery adalah sebuah kedai kopi kecil yang tidak hanya menjual minuman namun juga menjual kopi secara retail. Latar belakang penelitian ini dimulai dari jumlah kedai kopi di Jakarta yang mulai bertambah secara signifikan berdasarkan data yang diambil melalui event Jakarta Coffee Manual yang diadakan oleh Manual Jakarta. Penelitian ini bertujuan untuk mengetahui bagaimana strategi komunikasi pemasaran yang dilakukan oleh kedai 9 Cups Coffee and Roastery untuk tetap dapat mempertahankan bisnisnya dari kedai-kedai kopi yang semakin bertambah jumlahnya. Untuk mengetahui strategi komunikasi pemasaran yang dilakukan oleh kedai 9 Cups Coffee and Roastery, penulis berfokus menggali pada teori bauran pemasaran yang mencakup 4P (price, place, product, promotion) dan lebih spesifik dalam menggali komunikasi pemasaran yang dilakukan oleh kedai 9 Cups Coffee. Penelitian ini dilakukan dengan pendekatan kualitatif dengan metode fenomenologi. Key Informant dalam penelitian ini adalah pemilik kedai 9 Cups Coffee and Roastery serta barista yang bekerja di kedai tersebut. Dalam penelitian ini, penulis ingin mengetahui komunikasi pemasaran yang dilakukan oleh 9 Cups Coffee melalui wawancara dan observasi partisipatif. Dapat disimpulkan dari penelitian ini, bauran pemasaran yang paling efektif digunakan oleh 9 Cups Coffee and Roastery merupakan komunikasi pemasaran word of mouth karena banyaknya konsumen produk 9 Cups Coffee and Roastery yang merekomendasikan kembali produk mereka dengan cara posting di media sosial.
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Sumani, Sumani, Kristian Suhartadi Widi Nugraha, Ika Barokah Suryaningsih, Marmono Singgih, Intan Nurul Awwaliyah, Cempaka Paramita, Gusti Ayu Wulandari, and Tria Putri Noviasari. "AGRAPANA REBORN : PENINGKATAN KAPASITAS ORGANISASI DAN PENGUATAN KUALITAS SDM DESA WISATA SUMBER KALONG BERBASIS COMMUNITY BASED TOURISM." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 7, no. 1 (March 11, 2023): 554. http://dx.doi.org/10.31764/jpmb.v7i1.12448.
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ABSTRAKAgrapana reborn merupakan semangat yang diangkat dalam pengabdian kepada masyarakat pada tahun kedua. Reborn selaras dengan konsep sustainability tourism. Tema ini diambil sesuai masalah yang dihadapi mitra yaitu melihat kondisi wisata Agrapana yang sempat viral namun kembali mengalami stagnasi akibat minimnya inovasi. Participatory Rural Appraisal merupakan metode yang digunakan dalam pengabdian kepada masyarakat di Desa Sumber Kalong dengan melibatkan banyak pihak sebagai fasilitator. Kegiatan yang dilakukan dalam pengabdian kepada masyarakat di wisata Agrapana desa Sumber Kalong yaitu FGD, pendampingan penyusunan SOP, pendampingan tentang pentingnya desa wisata, pendampingan manajemen dan pengelolaan kafe sederhana dan pelatihan barista kopi. Respon mitra sangat positif dengan Adanya kegiatan pengabdian, khususnya mengenai manajemen kafe dan pelatihan barista. Kedepan, diharapkan dapat bermanfaat bagi pengembangan wisata lokal yang dapat dijadikan salah satu sumber pendapatan desa untuk meningkatkan taraf hidup dan perekonomian penduduk desa Sumber Kalong. Kata kunci: reborn; sustainability; pendampingan; pelatihan ABSTRACTAgrapana reborn is the spirit raised in community service in the second year. Reborn is aligned with the concept of sustainable tourism. This theme was taken according to the problems faced by partners, namely seeing the condition of Agrapana tourism which had gone viral but had stagnated again due to a lack of innovation. Activities carried out in community service at Agrapana tourism in Sumber Kalong village are FGDs, assistance in the preparation of standard operating procedures, assistance with the importance of tourist villages, assistance for managers, and training for simple cafe managers and coffee baristas. Participatory Rural Appraisal is used in community service in Sumber Kalong Village by involving many parties as facilitators. The partner's response was very positive regarding community service activities, especially cafe management and barista training. In the future, it is hoped that this will be beneficial for the development of local tourism, which can be used as a source of village income to improve the standard of living and the economy of the residents of Sumber Kalong village. Keywords: reborn; sustainability; mentoring; training
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Ilham, Mokhamad, Nining Rahaningsih, and Irfan Ali. "APLIKASI MOBILE E - COMMERCE POINT COFFEE PADA PT. INDOMARCO PRISMATAMA CABANG CIREBON." JATI (Jurnal Mahasiswa Teknik Informatika) 7, no. 1 (March 17, 2023): 572–78. http://dx.doi.org/10.36040/jati.v7i1.6357.
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PT. Indomarco Prismatama (Indomaret Group) merupakan salah satu anak perusahaan Salim Group yang berdiri sejak tahun 1988. Indomaret sebagai pioneer bisnis gerai waralaba terbesar di Indonesia dengan total > 20.000 dan untuk pertumbuhannya bisa mencapai 7 gerai setiap harinya. Point Coffee merupakan Coffee shop terdapat di toko – toko Indomaret tertentu dengan menyajikan Fresh Quality Coffee, menggunakan biji kopi lokal asli Indonesia yang di brew oleh barista terlatih dengan menggunakan mesin kopi berkualitas tinggi dan Standard Internasional. Coffee Shop didirikan pada 30 Mei 2016 saat ini terdapat 203 outlet dengan tetap menyajikan produk kualitas terbaik dan harga terjangkau. Aplikasi layanan konsumen untuk dapat membeli atau sekedar melihat catalog dari produk Point Coffee masih menggunakan pihak ke tiga salah satunya GrabFood. Dengan meningkatnya pengguna smartphone android saat ini, penulis memilih mengimplementasikan sistem aplikasi mobile pada platform flutter. Proses jalannya aplikasi ini, konsumen akan melakukan registrasi akun untuk dapat mengakses menu aplikasi selanjutnya, serta melihat catalog produk Point Coffee yang nantinya akan mempermudah konsumen dalam melakukan pembelian. Konsumen dapat memilih dan membeli item yang diminati dengan menginputkan beberapa data untuk nantinya akan direspon oleh server kemudian akan menampilkan detail pembayaran. Proses pembuatan aplikasi Point Coffee menggunakan metode Waterfall. Hasil yang diharapkan penulis dari pembuatan aplikasi e-commerce Point Coffee adalah mempermudah konsumen dalam melakukan pembelian produk Point Coffee tanpa melalui pihak ke tiga dan aplikasi yang penulis buat tersedia di playstore, sehingga dapat mengunduhnya dengan mudah melalui tautan yang tersedia.
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Maligan, Jaya Mahar, Andreas Tedy Ervan Wibowo, Nathania Zefanya Anggono, Swandayani Utami Kosasih, and Yehezkiel Kenzi Putra. "PENGUJIAN KARAKTERISTIK SENSORI KOPI ROBUSTA TIRTOYUDO NATURAL." PROSIDING SEMINAR NASIONAL INSTIPER 1, no. 1 (July 25, 2022): 299–305. http://dx.doi.org/10.55180/pro.v1i1.266.
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Kopi adalah salah satu komoditas unggulan sektor perkebunan di Indonesia yang dapat bersaing kualitasnya secara global, sehingga kopi memiliki peran cukup strategis dalam perekonomian nasional. Salah satu varietas kopi yang dibudidayakan di Indonesia adalah Kopi Robusta dan salah satu daerah yang berpotensi menghasilkan Kopi Robusta adalah Kecamatan Tirtoyudo, Jawa Timur. Harga kopi dapat didasarkan pada mutu kopi sehingga diperlukan pengujian karakteristik sensori Kopi Robusta Tirtoyudo yang dapat digunakan sebagai penentu mutu. Metode pengujian yang digunakan adalah cupping test yang mengikuti kaidah SCA (Specialty Coffee Association) dengan 8 orang panelis terlatih seperti barista dan roaster. Berdasarkan pengujian yang telah dilakukan, didapatkan hasil rata - rata skor dari cupping test Robusta Tirtoyudo adalah sebesar 75,38. Skor tersebut menunjukkan bahwa kopi Robusta Tirtoyudo yang diuji masih belum masuk ke dalam kriteria specialty coffee, taste notes yang paling banyak ditemukan yaitu kakao, karamel, burn, dan peanut.
Kata Kunci : cita rasa, kopi arabika, SCA
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Priyono, Agung, and Dadi Ahmadi. "Strategi Komunikasi Marketing Public Relations Barli Coffee." Jurnal Riset Public Relations 1, no. 1 (October 24, 2021): 90–95. http://dx.doi.org/10.29313/jrpr.v1i1.306.
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Abstract. Barli Coffee, one of the Coffee Shops in the city of Bandung, which is adjacent to the Art Museum, has a different concept from other Coffee Shop concepts. Entering the era of globalization, competition in various fields is getting real. The success of the performance of Public Relations as an important item of the organization or company tasked with creating and maintaining a positive value or image of the organization is getting higher. When viewed from the marketing mix carried out by Barli Coffee, there are several marketing mixes that are applied to the marketing strategy process at Barli Coffee, namely the initial marketing strategy, which was carried out in the first month by Barli, namely doing live music. The second marketing strategy, which Barli Coffee Shop does is to carry the concept of "Friday I'm In Love" this concept intends to hold a promo every Friday. The "Friday I'm In Love" promo was established since the PSBB was tightened and the concept of the promo is that every consumer who comes can pay sincerely. The third marketing strategy carried out by activities that can be carried out at Barli Coffee is such as podcasts and live concerts. The researcher wanted to find out more about Barli Coffee's marketing public relations communication strategy regarding the promotion of "Friday I'm In Love". The aim is to find out the process of marketing public relations communication strategy, the obstacles that occur during the marketing public relations communication strategy process, and the reasons why choosing social media as a promotional medium. The research methodology is a qualitative-descriptive method with a single holistic case study research approach. Data collection techniques are carried out by interview, observation, documentation, and literature study. The research subjects of key informants consist of internal parts sales & marketing, and barista Barli Coffee and supporting informants, owner of Barli Coffee. The result of the research is that the pull strategy applies tactics to promote "Friday I'm In Love" the tactic used is to hold the promotion every Friday. By holding this promo, which is to offer added value to consumers, as a stimulus to maximize sales. One of which is undertaken by Barli, namely by collaborating with several companies or brands. The obstacles are the lack of a graphic design team to focus on work on social media content and operating hours which have the effect of reducing the entry of Barli and this Health Protocol affecting places that are not allowed to be occupied due to regulations from the Government. The reason for using Instagram is because it can attract consumers widely, follow trends, and get positive feedback.
Abstrak. Barli Coffee salah satukCoffee Shop diokota Bandung yang berdampingan dengan Museum art ini memiliki konsep yang berbeda dengan konsep-konsep Coffee Shop lainnya. Memasuki era globalisasi, persaingan di berbagai bidang semakin nyata saja. Keberhasilan kinerja Public Relations sebagai item penting organisasi atau perusahaan yang bertugas menciptakan dan mempertahankan nilai atau image positif organisasi semakin tinggi. Jika dilihat dari bauran pemasaran yang dilakukan Barli Coffee ada beberapa bauran pemasaran yang diaplikasikan pada proses strategi marketing di Barli Coffee yaitu Strategi marketing awal, yang dilakukan di bulan pertama oleh Barli yaitu melakukan live music. Strategi marketing kedua, yang Barli Coffee Shop lakukan adalah mengusung konsep “Friday I’m In Love” konsep ini bermaksud mengadakan promo di setiap hari Jum’at. Promo “Friday I’m In Love” didirikan semenjak PSBB diperketat dan konsep dari promo tersebut yaitu setiap konsumen yang datang dapat membayar se-Ikhlasnya. Strategi marketing ketiga yang dilakukan kegiatan yang dapat dilakukan di Barli Coffee yaitu seperti Podcast, dan live concert. Peneliti ingin mengetahui lebih lanjut strategi komunikasi marketing public relations Barli Coffee mengenai promosi “Friday I’m In Love”. Tujuannya untuk mengetahui proses strategi komunikasi marketing public relations, hambatan-hambatan yang terjadi selama proses strategi komunikasi marketing public relations itu terjadi, dan alasannya kenapa memilih media sosial sebagai media promosi. Metodologi penelitiannya yaitu metode kualitatif-deskriptif dengan pendekatan penelitian studi kasus tunggal holistic. Teknik pengumpulan data yang dilakukan dengan wawancara, observasi, dokumentasi, dan studi pustaka. Subjek penelitian pada key informant terdiri bagian internal yaitu sales & marketing, dan barista Barli Coffe serta informan pendukungnya yaitu owner Barli Coffee. Hasil penelitiannya yaitu penerapan taktik untuk mempromosikan “Friday I’m In Love” dengan mengadakan promosinya pada setiap hari Jum’at. Dengan diadakan promo ini yaitu menawarkan nilai tambah kepada konsumen, sebagai suatu stimulus untuk mendorong penjualan dengan maksimal. Kemudian salah satu yang dijalani oleh Barli yitu dengan berkolaborasi dengan beberapa perusahaan atau brand. Hambatannya yaitu kurangnya tim design grafis untuk fokus kerja di konten media sosial dan jam operasional yang dampaknya mengurangi pemasukkan Barli dan Protokol Kesehatan ini mempengaruhi tempat-tempat yang tidak boleh ditempati karena adanya aturan dari Pemerintah. Alasan menggunakan media sosial Instagram karena dapat menarik konsumen secara luas, mengikuti trend, dan mendapatkan feedback positif.
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Yasyfa Camilla Pudjiadi and Sita Rositawati. "Pengaruh Psychological Capital terhadap Work Engagement pada Barista di Kota Bandung." Bandung Conference Series: Psychology Science 2, no. 3 (July 23, 2022): 658–65. http://dx.doi.org/10.29313/bcsps.v2i3.2834.
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Abstract. Challenges in the workplace will constantly be there, so that for employees to be engaged at work, needs to be balanced with high resources (Bakker & Demerouti, 2008). Suggestions from the research of Erum et al. (2020) and Chinelato et al. (2019), work engagement can be increased with personal resources, namely psychological capital, because it can be more flexible and adaptive when overcoming challenges and provides a competitive advantage. This research was conducted in the hospitality sector in which this research is still limited (Karatepe & Karadas, 2015), whereas work engagement can provide business benefits and excellent service quality such as customer satisfaction and loyalty, profitability, productivity, and security (Paek et al., 2015). This study aims to empirically examine the effect of psychological capital towards work engagement in the business and service sectors. The subjects of this study is 153 baristas who works at informal coffee shops in Bandung city. Samples are collected using convenience sampling technique. The research method used is quantitative with causality research design using multiple regression technique. Measurement scale using the Psychological Capital Questionnaire (PCQ) from Luthans et al. (2007) and the Utrecht Work Engagement Scale (UWES) from Schaufeli & Bakker (2003). The results of this research shows that there is a positive effect of psychological capital towards work engagement by 33.4% (R Square = .334). The dimension of psychological capital that has the biggest influence on work engagement is optimism (12.4%) and the dimension that has no significant effect is self-efficacy (2%).
Abstrak. Tantangan di tempat kerja akan selalu ada, maka agar karyawan dapat engaged terhadap pekerjaannya, perlu diimbangi dengan sumber daya yang tinggi (Bakker & Demerouti, 2008). Saran dari penelitian Erum et al. (2020) dan Chinelato et al. (2019), work engagement dapat ditingkatkan dengan sumber daya pribadi yaitu psychological capital, karena dapat lebih fleksibel dan adaptif ketika mengatasi tantangan, sehingga memberikan keunggulan yang kompetitif. Penelitian ini dilakukan pada bidang pelayanan yang penelitiannya masih terbatas (Karatepe & Karadas, 2015), padahal work engagement dapat memberikan keuntungan bisnis dan kualitas pelayanan yang unggul seperti kepuasan dan loyalitas pelanggan, profitabilitas, produktivitas, dan keamanan (Paek et al., 2015). Penelitian ini bertujuan untuk menguji secara empiris pengaruh psychological capital terhadap work engagement pada bidang bisnis dan pelayanan. Subjek dalam penelitian ini adalah 153 barista yang bekerja di Coffee Shop informal di Kota Bandung. Sampel dikumpulkan menggunakan teknik sampling convenience. Metode penelitian yang digunakan adalah kuantitatif dengan desain penelitian kausalitas menggunakan teknik multiple regression. Skala pengukuran menggunakan alat ukur Psychological Capital Questionnaire (PCQ) dari Luthans et al. (2007) dan Utrecht Work Engagement Scale (UWES) dari Schaufeli & Bakker (2003). Hasil penelitian menunjukkan terdapat pengaruh positif psychological capital terhadap work engagement sebesar 33.4% (R Square = .334). Dimensi psychological capital yang paling besar pengaruhnya terhadap work engagement adalah optimism (12.4%) dan dimensi yang tidak signifikan pengaruhnya adalah self efficacy (2%).
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Maligan, Jaya Mahar, Andreas Tedy Ervan Wibowo, and Nathania Zefanya. "KARAKTER SENSORIS KOPI ARABIKA SEMERU NATURAL." PROSIDING SEMINAR NASIONAL INSTIPER 1, no. 1 (July 25, 2022): 292–98. http://dx.doi.org/10.55180/pro.v1i1.265.
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Kopi yang merupakan salah satu komoditas unggulan sektor perkebunan di Indonesia mempunyai kualitas yang dapat bersaing secara global, sehingga kopi memiliki peran strategis dalam perekonomian nasional. Salah satu varietas kopi yang cukup umum dihasilkan di Indonesia adalah Kopi Arabika dan salah satu daerah yang cocok untuk membudidayakan Kopi Arabika adalah kaki Gunung Semeru. Penentuan harga kopi dapat didasarkan pada mutu kopi sehingga diperlukan pengujian karakteristik sensori Kopi Arabika Semeru yang dapat digunakan sebagai penentu mutu. Metode pengujian yang digunakan adalah cupping test yang mengikuti kaidah SCA (Specialty Coffee Association) dengan 8 orang panelis terlatih seperti barista dan roaster. Berdasarkan pengujian yang telah dilakukan, didapatkan hasil rata - rata skor dari cupping test Arabika Semeru adalah sebesar 76,81. Skor tersebut menunjukkan bahwa kopi Arabika Semeru yang diuji masih belum masuk ke dalam kriteria specialty coffee, dan taste notes yang paling banyak ditemukan yaitu apel hijau, karamel dan gula merah.
Kata Kunci : cita rasa, kopi arabika, sca
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Assegaf, Hafidz Hilal, Susianto ., and Mamlukah . "The Effect of Coffee Consumption on Blood Pressure and Sleep Duration of Baristas in Majalengka." Journal of Applied Food and Nutrition 2, no. 2 (December 8, 2021): 60–66. http://dx.doi.org/10.17509/jafn.v2i2.42721.
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Drinking coffee is one of the most popular and loved by the community. The practice of drinking coffee has been associated with many health issues, both positive and negative. In association with their profession, baristas could consume more coffee, which is believed to affect their health. The objective of this study was to study the correlation between coffee consumption and baristas' blood pressure and sleep duration in Majalengka Regency. A cross-sectional design was used in this research. There were 40 baristas' in Majalengka involved in this experiment. A questionnaire and a sphygmomanometer were employed as instruments, and Spearman's instrument was used to examine the data. Respondents drank an average of 4 cups of coffee per day, had a systolic blood pressure of 117 mmHg, a diastolic of 77.75 mmHg. Sleep duration was negatively correlated with coffee consumption (p=0.012; c=-0.395). This study revealed that coffee consumption was not correlated with blood pressure (p=0.168). Coffee consumption has a negative relationship with sleep duration, which is controlled by the blood pressure variable, and it also does not influence blood pressure. In this study, we found the necessity of promoting healthy eating habits for baristas and cafe owners in the Majalengka Regency.
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Suryasaputra, Suwandi. "PENGARUH BEBERAPA FAKTOR DALAM PENETAPAN LOKASI KEDAI KOPI." Perspektif 1, no. 3 (January 11, 2022): 305–20. http://dx.doi.org/10.53947/perspekt.v1i3.126.
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Abstrak Kopi menjadi salah satu komoditas yang pada masa pandemi ini justru mengalami peningkatan pesat, baik dari sisi bisnis usaha, maupun dari sisi jumlah kedai kopi yang bertema kekinian dibanding komoditas usaha lainnya. Salah satu kota di Indonesia yang mengalami perkembangan yang sangat pesat berkaitan dengan bisnis kedai kopi adalah Kota Tarakan, Kalimantan Utara. Meskipun dibanding kota lain di Kalimantan, barangkali perkembangan kedai kopi di kota Tarakan sedikit tertinggal 3-4 tahun misalnya dari kota Balikpapan dan Banjarmasin. Jumlah kedai kopi di Kota Tarakan mengalami peningkatan cukup pesat dalam kurun waktu dari tahun 2019 hingga 2021 ini. Lokasi kedai kopi di Kota Tarakan tersebar di sekitar kawasan perdagangan, perkantoran dan permukiman penduduk. Kehadiran kedai kopi di beberapa kawasan disatu sisi berdampak positif, yaitu menghidupkan kawasan di sekitar kedai yang semula sepi dan rawan, menjadi ramai, namun disisi lain juga kadang kala berdampak negatif, seperti terjadi kemacetan lalulintas, kesulitan lahan parkir dan kebisingan suara dari aktivitas kedai kopi. Oleh karena itu pemilihan lokasi kedai kopi menjadi tantangan tersendiri. Penelitian ini bertujuan untuk menentukan pengaruh dari beberapa faktor utama yang mendasari pemilik kedai kopi memilih lokasi untuk pendirian kedai kopinya di Kota Tarakan. Menjamurnya kedai kopi kekinian dari sisi perkembangan perekonomian kota sangat baik, karena memicu denyut perekonomian kota, membantu mengakselerasi pemulihan ekonomi dimasa pandemi serta menjadi salah satu masukan menarik dalam pembangunan tata kota dan pengembangan pusat-pusat ekonomi baru di Kota Tarakan terutama yang berkaitan dengan aktivitas perdagangan dan jasa. Penelitian ini masih merupakan ide gagasan/pemikiran penulis yang melihat bahwa perkembangan kedai kopi dari hari ke hari sebagai suatu fenomena unik sebuah kota. Dan itu terjadi di hampir seluruh kota besar di Indonesia. Data yang digunakan merupakan informasi yang diperoleh dari komunitas kopi yang terdiri dari para pemilik kedai kopi dan barista di Kota Tarakan. Berdasarkan hasil pengamatan diperoleh empat kelompok faktor yang menggambarkan karakter pemilihan lokasi kedai kopi di Kota Tarakan. Kelompok faktor yang mempengaruhi pemilihan lokasi kedai kopi di Kota Tarakan yaitu fleksibilitas/aksesibilitas lokasi, kesesuaian/ketepatan lokasi, dukungan/support di sekitar lokasi, dan faktor-faktor tambahan lainnya. Fleksibilitas lokasi yaitu jangkauan kemudahan akses ke lokasi kedai dan bagaimana pelanggan/customer bisa dengan mudah mencapainya. Kesesuaian lokasi yaitu ketepatan pemilihan lokasi kedai dengan pertimbangan tertentu agar dapat mengakomodir kebutuhan dari kegiatan kedai kopi tersebut. Dukungan di sekitar lokasi yaitu adanya elemen-elemen pendukung yang ada di sekitar lokasi yang bisa menunjang dan mempermudah dalam kegiatan operasional kedai kopi. Faktor tambahan lainnya adalah faktor lain yang menjadi pertimbangan pemilihan lokasi namun relatif tidak memberikan pengaruh yang besar dalam penentuan pemilihan lokasi kedai kopi di Kota Tarakan, antara lain faktor efisiensi biaya kontrak. Abstract Coffee is one of the commodities that experienced a rapid increase during this pandemic, both in terms of the business and the number of coffee shops with contemporary themes compared to other business commodities. One of Indonesia's cities experiencing rapid development to the coffee shop business is Tarakan City, North Kalimantan. Although compared to other cities in Kalimantan, perhaps the result of coffee shops in Tarakan is a little behind 3-4 years, for example, from Balikpapan and Banjarmasin's towns. Tarakan City's coffee shops have increased quite rapidly from 2019 to 2021. The location of coffee shops in Tarakan City is spread around the trading area, offices, and residential areas. The presence of coffee shops in several places, on the one hand, has a positive impact, namely reviving the area around the shop, which was initially quiet and vulnerable, becoming crowded. Still, on the other hand, it also sometimes has a negative impact, such as traffic jams, parking difficulties, and noise from coffee shop activities. Therefore, choosing a coffee shop location is a challenge in itself. This study aims to determine the influence of several primary factors that underlie coffee shop owners selecting a place to establish their coffee shop in Tarakan City. The proliferation of trendy coffee shops in the city's economic development helped accelerate economic recovery during the pandemic and develop new financial centres in Tarakan City, especially trading activities. And services. This research is still the author's ideas/thoughts who see that the development of coffee shops from day to day is a unique phenomenon of a city. Furthermore, it happened in almost all big cities in Indonesia. The data used is information obtained from the coffee community consisting of coffee shop owners and baristas in Tarakan City. Based on the observations, four factors describe the character of choosing a coffee shop location in Tarakan City. The factors that influence the selection of coffee shop locations in Tarakan City are location flexibility/accessibility, suitability/accuracy, support/support around the area, and other additional factors. Location flexibility is the range of easy access to the shop's location and how customers/customers can easily reach it. Location suitability is the accuracy of choosing the shop's location with specific considerations to accommodate the needs of the coffee shop's activities. Another factor is other factors considered for site selection but relatively do not significantly influence the location of coffee shops in Tarakan City, including contract cost efficiency.
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Safitri, Wiji, Ratih Hendayani, and Ruben Shosa Shobura. "Pengaruh Penerapan Supply Chain Management Coffee Shop Kota Bandung Bagian Selatan terhadap Competitive Advantage." Widya Cipta: Jurnal Sekretari dan Manajemen 4, no. 1 (March 3, 2020): 54–63. http://dx.doi.org/10.31294/widyacipta.v4i1.7734.
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Industri Makanan dan minuman di Indonesia tumbuh pesat. Sebagai negara penghasil kopi terbesar keempat di dunia dan potensi pasar pengolahan kopi yang terus tumbuh, Industri perlu menerapkan Supply Chain Management untuk keunggulan bersaing. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana pengaruh Supply Chain Management terhadap Compettitive Advantage di lima Kedai Coffee Shop di Kota Bandung Bagian Selatan. Penelitian ini menggunakan metode penelitian kuantitatif dan eksplanatori dengan pendekatan causal. Variabel bebas dalam penelitian ini adalah Supply Chain Management yang terdiri dari Infrastructure Framework, Delivery Dependability, Time to Market, dan Supply Chain Agility sementara variabel terikat adalah Competitive Advantages terdiri dari Manufacturing Firm Performance. Populasi dalam penelitian ini adalah Owner, Manajer Logistik, Manajer Penjualan, Manajer Keuangan dan Barista di 5 Coffee Shop Kota Bandung Bagian Selatan. Sementara sampel menggunakan sampel jenuh dengan jumlah 30 orang. Teknik analisis data menggunakan Multivariate Analysis yaitu Teknik dependent, Teknik interdependent, dan Teknik persamaan structural (structural model). Hasil dari penelitian adalah Infrastructure Framework ke Delivery Dependability terhadap Competitive Advantage mempunyai pengaruh signifikan positif, Infrastructure Framework ke Time to Market mempunyai pengaruh signifikan positif terhadap Competitive Advantage, Delivery Dependability ke Supply Chain Agility mempunyai pengaruh signifikan positif terhadap Competitive Advantage, Supply Chain Agility mempunyai pengaruh signifikan positif terhadap Competitive Advantage. Dengan ini, Coffee Shopperlu mempertimbangkan faktor tersebut untuk meningkatkan keunggulan bersaing dalam bisnis.
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Saniyyah, Haya Khazimah Mega, and Ahmad Nasher. "STRATEGI KOMUNIKASI PEMASARAN JACOB KOFFIE HUIS DALAM MENINGKATKAN BRAND AWARENESS." Mediakom : Jurnal Ilmu Komunikasi 7, no. 1 (2023): 66–75. http://dx.doi.org/10.35760/mkm.2023.v7i1.8391.
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Tujuan dari penelitian ini adalah untuk mengetahui strategi komunikasi pemasaran Jacob Koffie Huis dalam meningkatkan brand awareness. Teori yang digunakan dalam penelitian ini adalah Teori Komunikasi Pemasaran Terpadu (Integrated Marketing Communication). Penelitian ini menggunakan metode kualitatif dengan teknik pengumpulan data berupa wawancara dan studi kepustakaan. Hasil penelitian mengungkapkan bahwa Jacob Koffie Huis memadukan elemen-elemen komunikasi pemasaran, seperti periklanan melalui Instgram dan Facebook, penjualan personal secara tatap muka antara barista dengan konsumen, dan melakukan publisitas dengan berkolaborasi bersama brand lain untuk mendapatkan exposure. Sementara, elemen komunikasi pemasaran berbentuk promosi penjualan dan penjualan secara langsung sudah tidak dilakukan karena dianggap tidak efektif. Strategi komunikasi pemasaran yang sudah diterapkan oleh Jacob Koffie Huis berhasil membuat brand awareness mereka berada di tahap brand recall. Artinya, konsumen mampu mengingat brand Jacob Koffie Huis tanpa stimulus ketika mereka diminta menyebutkan suatu produk dalam kategori coffee shop.
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Kinasih, Anggraini, Sri Winarsih, and Elfis Anis Saati. "Karakteristik Sensori Kopi Arabica Dan Robusta Menggunakan Teknik Brewing Berbeda." Jurnal Teknologi Pangan dan Hasil Pertanian 16, no. 2 (October 1, 2021): 12. http://dx.doi.org/10.26623/jtphp.v16i2.4545.
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<p class="BasicParagraph">Kopi Arabica dan Robusta saat ini memiliki daya tarik terutama di kalangan coffee shop. Penelitian ini bertujuan untuk mengetahui daya terima panelis melalui uji organoleptik dengan perbedaan teknik brewing terhadap kopi Arabica dan Robusta. Hasil yang didapat dari hasil penelitian yaitu rendemen kopi Arabica lebih besar dibandingkan Robusta yaitu 0,9916 %. Berat biji per 100 gram yang didapat kopi Arabica sebesar 0,175 gr dan jumlah biji kopi Robusta sebanyak 669 biji. Perhitungan jumlah biji yang rusak kopi Robusta lebih banyak, yaitu 196 biji rusak dalam 1 kg. Pengujian citarasa dilakukan oleh 4 orang panelis terlatih seperti barista dan roaster dan 8 panelis lainnya dengan pengujian organoleptic dan cupping test. Hasil uji organoleptic terbaik secara keseluruhan (overall) oleh teknik brewing yaitu teknik Vietnam Drip pada kopi Robusta dengan score 6 (sangat suka) dengan penambahan susu kental manis pada tekniknya.<strong></strong></p>
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Puryati, Dwi, Susinah Kuntadi, and Teguh Iman Basuki. "PENINGKATAN KINERJA USAHA KOPI MELALUI PELATIHAN KEUANGAN SEDERHANA, PEMASARAN DAN PENINGKATAN KOMPETENSI SUMBER DAYA MANUSIA PADA PENGUSAHA KEDAI KOPI DI UJUNGBERUNG." Dharma Bhakti Ekuitas 4, no. 2 (March 27, 2020): 393–98. http://dx.doi.org/10.52250/p3m.v4i2.99.
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Pesatnya pertumbuhan peminum kopi di Indonesia yaitu 8% yang melebihi pertumbuhan peminum kopi dunia (6%) berimbas pada peningkatan jumlah industri kopi. Selain itu perkembangan industri juga dipengaruhi oleh industri kopi dunia. Peningkatan yang signifikan terjadi pada industri hilir sebagaimana terlihat pada maraknya kafe-kafe dan kedai kopi di berbagai daerah. Di daerah Ujungberung Bandung bermunculan kedai-kedai kopi baik yang kecil maupun yang besar. Namun demikian, kedai-kedai kopi kecil di daerah Ujungberung masih belum mampu menghadapi persaingan dengan kedai-kedai kopi yang sudah dikelola dengan baik. Oleh karena itu, perlu adanya pembinaan dalam manajemen usaha. Tujuan pengabdian ini adalah memberikan pemahaman pengelolaan keuangan, pemasaran secara online dan peningkatan kompetensi barista maupun manajemen sumber daya manusia. Setelah mengikuti pelatihan, terjadi pemingkatan pemahaman pelaku usaha kedai kopi di wilayah Ujungberung yang berhubungan dengan pengelolaan keuangan, pencatatan sederhana, pengemasan dan pemasaran online. Selain itu pemahaman dan keterampilan mereka dalam membuat dan menyajikan produk terutama specialty coffee juga mengalami peningkatan. Dengan pengabdian ini diharapkan kedai-kedai kopi kecil di di wilayah Ujungberung dapat meningkatkan kinerja sumber daya manusia dan pemasaran, sehingga omzet dan kinerja keuangan pun meningkat.
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Ronaldo, Chandra, and Wulan Purnama Sari Jaya Putra. "Analisis Brand Identity di Jejaring Sosial Instagram (Studi Kasus Kopi Lain Hati PIK)." Kiwari 1, no. 2 (May 31, 2022): 244. http://dx.doi.org/10.24912/ki.v1i2.15482.
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The growth of coffee consumption in Indonesia is driven by several factors, including the increasing population of the younger generation in Indonesia. This study aims to find out how the Instagram social network analysis in building the Kopi Lain Hati PIK brand identity. Brand identity is an element of a brand which consists of characters, colors, symbols that contain the value of a product in a company so that consumers can understand the product. Instagram is a social media platform that uses documentation, photos, and videos. This study uses a qualitative approach with descriptive case study research methods. Interviews were conducted with 3 (three) resource persons as seekers of appropriate information, Owner of Kopi Lain Hati PIK, Leader of Kopi Lain Hati PIK, and Barista Kopi Lain Hati PIK. The results of this study indicate that using the Instagram social media platform to build the identity brand of Kopi Lain Hati PIK, is the right and very appropriate way. Instagram is used by Kopi Lain Hati PIK so that it can be a helper in building the Kopi Lain Hati PIK brand and to increase sales of Kopi Lain Hati PIK, and Instagram also increases followers of Kopi Lain Hati PIK.Pertumbuhan mengkonsumsi kopi di Indonesia didorong oleh beberapa faktor di antaranya meningkatnya populasi generasi muda di Indonesia. penelitian ini bertujuan untuk mengetahui bagaimana analisis jejaring sosial instagram dalam membangun brand identity Kopi Lain Hati PIK. brand identity merupakan sebuah elemen dari suatu merek yang di dalamnya terdiri dari karakter, warna, simbol yang mengandung nilai suatu produk pada sebuah perusahaan agar konsumen bisa memahami produk. Media sosial instagram merupakan platfrom yang menggunakan dokumentasi, foto, dan video. Penelitian ini menggunakan pendekatan kualitatif dengan metode penelitian studi kasus deskriptif. Wawancara di lakukan dengan 3 (tiga) narasumber sebagai pencari informasi yang tepat Owner Kopi Lain Hati PIK, Leader Kopi Lain Hati PIK, dan Barista Kopi Lain Hati PIK. Hasil dari penelitian ini menunjukan bahwa menggunakan platfrom media sosial Instagram untuk membangun brand indetity Kopi Lain Hati PIK, merupakan cara yang tepat dan sangat tepat. Instagram digunakan Kopi Lain Hati PIK agar dapat menjadi pembantu dalam membangun brand Kopi Lain Hati PIK serta untuk meningkatkan penjualan Kopi Lain Hati PIK, dan Instagram juga meningkatkan followers Kopi Lain Hati PIK.
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Sulhaini, Sulhaini, Rusdan Rusdan, Rahman Dayani, B. Handayani Rinuastuti, and Siti Nurmayanti. "Pelatihan Penetapan Harga, Kelengkapan Fasilitas, Variasi Produk dan Kemampuan Manajerial Pada Pengelola Café di Kawasan Sembalun Lombok Timur." Jurnal Gema Ngabdi 5, no. 1 (March 30, 2023): 78–84. http://dx.doi.org/10.29303/jgn.v5i1.274.
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Cafe managers in Sembalun sub-district have weaknesess managerial skills, ownership of business facilities, pricing, product variations and marketing. Solving these problems is the main focus of this service activity. The solution to these problems is through training activities with materials that are in accordance with the problems faced and business assistance. The conclusion of this service activity is that the manager of the Cafe in the Sembalun area is still not professional; the managerial ability of the cafe business is low, not creative in product variations, pricing is not right, ownership of facilities is still limited, and generally does not have a coffee blending professional (barista). Important results of the community service is that the team provide suggestions as follows; (1) price issues; (a) Do cost classifications based on the main function in manufacturing companies, (b) Determine the cost of goods, namely the cost of production, cost of goods sold, and selling price. (2) The problem of product variation, it is necessary to develop product variations both in terms of product lines and product items by means of; (a) use raw materials from agricultural products in the Sembalun area which are relatively large for food or beverage products. (b) Add a variety of products other than the core product (3) Facility problems, to provide more facilities, (4) managerial skills problems, a cafe manager must have high spirit, and competences and (5) Need to form groups/associations as a means to develop promotion.
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Amani, Arifah Fathia, and Hanifah Ihsaniyati. "Barista Art: Coffee Education Strategy to The Community." Mudra Jurnal Seni Budaya 35, no. 2 (June 16, 2020): 127–32. http://dx.doi.org/10.31091/mudra.v35i2.1043.
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The phenomenon of coffee consumption is currently rife among young people as a lifestyle. Coffee had become one of the first global commodities. It has become common to find coffee shops, coffee bars, and kiosks. The phenomenon of coffee consumption is related to the role of a barista’s art. Baristas can be said as people who are experts in making coffee. However, while barista is widely known to the public only in the coffee shop even though many places for baristas can introduce coffee, such as in hotels, restaurants, offices or other public places. This paper aims to describe the role of barista art in educating the public about coffee. This paper is a compilation of several journal articles and books related to coffee, coffee culture, baristas, and the art of making coffee. Article references are obtained through Mendeley by selecting references that correspond to each topic of discussion. Discussion topics include Coffee Culture and Coffee Shop, Barista’s Action Art, and Coffee Education through Barista Art. The results showed that the existence of baristas had a very important role in educating coffee to the people of Indonesia, especially introducing archipelago coffee. Barista as the main agent in the dissemination of information about coffee so that it is very necessary to have a characteristic of art that must be possessed by the barista as one of the added values in the dissemination of information about coffee.
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Winowatan, Wim J. Winowatan, I. Putu Suarta, and Murdiani Sukarana. "Customer Satisfaction on Barista Service." Journal of Asian Multicultural Research for Economy and Management Study 2, no. 4 (November 25, 2021): 33–38. http://dx.doi.org/10.47616/jamrems.v2i4.182.
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This study aims to determine consumer satisfaction with barista services. The method in this study is qualitative using a descriptive approach. The method of data collection in this study was done through observation, interviews with a list of questions and documentation. The results of the study show that consumer satisfaction with barista services in general is satisfied with the barista services and coffee drinks served, but most of the guests who visit are only coffee drinkers, not coffee connoisseurs. This needs to be followed up so that consumers or guests can better understand the existence and services of Baristas, this is because consumers or guests are only coffee drinkers, not coffee connoisseurs and only choose the type of coffee provided. The existence of the Barista and the services available at the cafe only provide coffee based on the needs of consumers or guests and there is still a lack of availability of very limited and expensive equipment that must be spent for each equipment needed.
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Aldha M, Maurilla Ariezka. "Konstruksi Barista Perempuan Sebagai Strategi Komunikasi Pemasaran di Coffe shop Kopimana27." Kanal: Jurnal Ilmu Komunikasi 7, no. 2 (March 1, 2019): 61–67. http://dx.doi.org/10.21070/kanal.v7i1.102.
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The development of coffeeshop which is dominated by Barista Perempuan is a new development as a strategy that can be implemented in a coffee shop, one of which is Kopimana27 which raises the icon of women. The purpose of this study was to determine the construction of women's baristas as marketing strategies in Kopimana27 and to determine the role of baristas as marketing strategies in Kopimana27. This study uses qualitative methods and constructivist paradigms. The results of this study are Kopimana27 in conducting marketing strategy 4, namely product, place, price and promotion. Construction of Kopimana27 in its female Barista by presenting communicative and informative Barista to its customers, Kopista27 Barista must have knowledge of the Coffee shop according to the existing SOP. The role of barista women in Kopimana27 in increasing sales significantly with a positive response from loyal customers Kopimana. Dega thus, the specialty of Barista Kopimana27 is described as an icon in their flagship product, the wife's milk coffee.
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Parrish, Sabine. "Competitive Coffee Making and the Crafting of the Ideal Barista." Gastronomica 20, no. 2 (May 1, 2020): 79–90. http://dx.doi.org/10.1525/gfc.2020.20.2.79.
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Despite widespread attention to issues of gender and economic exploitation at coffee's agricultural origins, works within coffee scholarship systematically overlook the workers at the final stage of production: baristas, the coffee shop employees who prepare and serve beverages. This article draws from data collected from over four hundred female American specialty coffee baristas to examine how their gender impacts their experiences at coffee competitions. I argue that barista competitions exist in order to legitimize the barista as a type of skilled laborer, but that these attempts rest on highly gendered understandings of skill, professionalism, and performance. Barista competitions attempt to present a unified industry face, but gender remains a salient issue through its unequal presence that renders female baristas as distinct and different from the ideal barista, who is assumed to be male. The conclusions drawn from this case study have broad significance for our understandings of gender and precariousness in the food industry, and the relationship between, and negotiation of, skill and perceived value. The rarefied world of specialty coffee competition magnifies and illuminates extant workplace issues regarding gender, which are characteristic of many forms of low-wage service labor in the United States.
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Alvarizy, Ahmad, and Yosini Deliana. "KOMPETENSI BARISTA DALAM MENYAMPAIKAN EXPERIENTIAL MARKETING DI COFFEE SHOP DI KOTA BANDUNG." Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis 7, no. 2 (July 30, 2021): 1338. http://dx.doi.org/10.25157/ma.v7i2.5338.
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People have now made drinking coffee in coffee shops a new culture. Many people who are interested in getting into the coffee business because of the market potential are eager to explore the brewing process and want to share with those around them. One of the determinants of a coffee shop business success is the presence of a barista. Barista is the name for someone whose job is to make and serve coffee to customers. Therefore, baristas must have competence in delivering Experiential marketing such as treating customers as friends, remembering customers' names, and always smiling and baristas must have competence in accordance with the regulations of the Ministry of Manpower and Transmigration. The purpose of this research is none other than knowing the level of competence of baristas in conveying the values of experimental marketing and knowing the level of competence of baristas according to SKKNI No. 370 of 2013. This research was conducted using a questionnaire to baristas with quantitative techniques and conducting interviews with informants. The results of this study indicate that the majority of baristas are competent in applying this aspect of Experiential marketing. Based on the measurement of barista competence according to SKKNI Barista, it can be concluded that the majority of baristas are very capable of meeting the standards even though the majority of baristas do not know these standards and also only a small proportion of baristas who are respondents have attended Barista Schools.
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Rasyid, Mohammad Ichsan. "Descriptive Study of Advertising Message Strategy of Barista Special Blend by Top Coffee." International Journal of Entrepreneurship, Business and Creative Economy 2, no. 2 (July 30, 2022): 70–87. http://dx.doi.org/10.31098/ijebce.v2i2.990.
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Since 2017, For five consecutive years, Kopi Kapal Api has been the leading brand in Indonesia’s Top Brand chart in the instant roast and ground coffee category. The brand tagline, “Jelas Lebih Enak”, communicates the brand promise to deliver better taste, and has become one of the popular taglines among Indonesian consumers. Any coffee brand that wants to be perceived to be more excellent than Kopi Kapal Api needs to apply a distinguished Advertising Message Strategy to challenge the competition’s position. Therefore, this study aims to understand the distinguished applied Advertising Message Strategy by the newborn brand owned by an Indonesian Consumer Goods company, Barista Special Blend by Top Coffee. This study utilized The Elaboration Likelihood Theory Model as the analysis framework. This qualitative descriptive research collects data from literature studies and audiovisual advertising material from the official YouTube account of Top Coffee. The findings show that Barista Special Blend by Top Coffee endeavors to build a ‘Coffee Expert’ Brand Association and elaborate aesthetically on the process of serving a sophisticated Coffee-Making process made by the Barista Character. The study concludes that the Ad mainly uses the peripheral route to create expertise perception as the message strategy.
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Trisnawati, Septiana, and Rahmanu Widayat. "Bohemian Luxury Style in the Interior Design of a Coffee House and Barista Training." Pendhapa 12, no. 1 (December 30, 2021): 1–12. http://dx.doi.org/10.33153/pendhapa.v12i1.3871.
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This Bohemian Luxury Coffee House Interior Design and Barista Training aims to (1) produce a coffee house interior design that is able to fulfil commercial, educational, and entertainment functions. (2) Providing interior design for a coffee house with a bohemian luxury style. The method used in this research is programming, including literature study, survey, and interview. Then data analysis, development of ideas, and design methods. From this analysis, it can be concluded several things (1) The interior design of the Coffee House and Barista Training as a solution for coffee lovers to gather and share knowledge about the types of coffee or the correct coffee making (2) Shapes, colours and materials applied according to with the theme of bohemian luxury in all interior elements. (3) The atmosphere of the space that is raised is a relaxed, comfortable, and elegant atmosphere.
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Apsari, Ida Ayu Karina Widya, Ni Luh Putu Sariani, and Anak Agung Gde Alit Wiradyatmika. "PELATIHAN CUSTOMER SERVICE QUALITY DALAM MENINGKATKAN KINERJA LAYANAN BARISTA." PEDULI: Jurnal Ilmiah Pengabdian Pada Masyarakat 6, no. 2 (February 23, 2023): 82–88. http://dx.doi.org/10.37303/peduli.v6i2.455.
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Abstract: The development of coffee in Indonesia continues to experience significant progress. This is due to the increasing consumption of coffee among the Indonesian people. So that the growth of coffee shops has increased rapidly and experienced intense competition. Intense competition makes coffee shop entrepreneurs compete to offer their best service to attract customers. The absence of five-dimensional customer service excellence is one of the deficiencies that Humble Espresso coffee shop. Therefore, the goal of this training activitiy program is to improve is to increase service quality knowledge and improve barista performance in order to provide fast and professional service to customers. The activity method used is observation, training, and evaluative. The results of the activities achieved were an increase in service quality knowledge and an increase in barista service performance based on the results of the previous questionnaire distribution of 60% and an increase of 80% after training and positive customer perceptions on Google reviews.
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Regina, Mulyati Mulyati, and Nurlaila Mashabi. "The Effect of Manual Resources Implementation on Starbucks Coffee District 39 Barista Performance." Jurnal Pendidikan dan Perhotelan (JPP) 1, no. 2 (November 30, 2021): 75–87. http://dx.doi.org/10.21009/jppv1i2.08.
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This study aims to analyze the effect of manual resources implementation on the performance of Starbucks Coffee district 39 baristas. The method used in this study is quantitative associative. The location of this research was conducted at Starbucks Coffee district 39, from June to July 2021. Respondents in the study were selected using purposive sampling technique. Respondents in this study involved 54 employees at Starbucks Coffee district 39.The questionnaire used in this study uses a Likert scale which is used to measure attitudes, opinions and perceptions of a person or group of people tending to social phenomena (Sugiyono, 2013). The data that has been collected was analyzed using simple linear regression analysis. Based on the results of the calculated regression equation, it shows that the rxy〗_count Manual resources on Barista Performance is 0.959 with the number of samples (N) 54, then the rxy〗_table is 0.262. So it shows rxy〗_count > rxy〗_table or 0.959 > 0.262. The results of the t-test with a significant level of 0.05 obtained t(count) > t_table which is 24.40 > 0.226 from manual resourceson barista performance. The conclusion obtained from the correlation between Manual resourcesand Barista Performance has a unidirectional relationship which states that if Manual resourcesincreases, the barista's performance will also increase. The results of the Pearson Product Moment correlation are based on coefficient intervals, at the level of the relationship between the two variables, which is very strong.Keywords: Barista, Performance, SOP, Manual Resources
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Winowatan, Wim J., I. Putu Suarta, and Murdiani Sukarana. "Consumer Perception of Barista Services in Pare-Pare City." Publik (Jurnal Ilmu Administrasi) 10, no. 2 (December 30, 2021): 355. http://dx.doi.org/10.31314/pjia.10.2.355-363.2021.
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The purpose of this study is to determine consumer perceptions of barista services in Parepare City, South Sulawesi Province. The method in this study is qualitative using a descriptive approach. The method of data collection in this study was done through observation, interviews with a list of questions, and documentation. The results of the study indicate that consumer perceptions of Barista services have not been maximally reached in general, including the aims and objectives. Baristas do not understand the importance of consumer perceptions of service, especially services in blending coffee drinks. This needs to be followed up so that consumers or guests can better understand the existence and services of Baristas, this is because consumers or guests as coffee drinkers are not coffee connoisseurs and only choose the type of coffee provided. and still lack the availability of very limited and expensive equipment that is spent on each equipment needed.
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Sung, Hye Jin, and Hyeon Mo Jeon. "Untact: Customer’s Acceptance Intention toward Robot Barista in Coffee Shop." Sustainability 12, no. 20 (October 16, 2020): 8598. http://dx.doi.org/10.3390/su12208598.
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Restaurants have been using robots to meet the increasing consumer demand for food customization and safety and contactless service operations. This study identified the antecedent factors influencing a customer’s attitude and acceptance intention toward a robot barista. To this end, we conducted a questionnaire survey from 10 to 24 January 2020, on a sample of 317 Korean consumers who purchased coffee prepared by a robot barista. We based the analysis on the following determinant factors of the extension of the technology acceptance model (ETAM): perceived enjoyment, perceived usefulness, need for interaction, perceived risk, and perceived innovativeness. The results showed that perceived usefulness had the highest impact on acceptance intention, followed by perceived enjoyment and the need for interaction. Perceived usefulness and innovativeness positively influenced acceptance intention. These results confirmed the significance of the determinant factors in inducing customers’ attitude and acceptance intention toward a robot barista. This study extends the research on the application of artificial intelligence and the fourth industrial revolution technologies in the food service industry, and hence contributes toward the preparations for the post-Covid-19 period. It also offers practical implications for sustainable coffee shop management.
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Yudhan, Muhammad Ilham, and Hadi Sasana. "ANALISIS KEPUASAN KINERJA KARYAWAN PADA BERDIKARI KOFFE MAGELANG." TRANSEKONOMIKA: AKUNTANSI, BISNIS DAN KEUANGAN 2, no. 6 (September 16, 2022): 99–106. http://dx.doi.org/10.55047/transekonomika.v2i6.274.
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In a company, employee performance is one of the determining components of company performance. The object used by researchers is a business that is currently popular, namely a coffee shop. As evidenced by the increase in coffee shops and domestic coffee consumption over the past three years. This study aims to analyze performance satisfaction and its impact on employees who work in coffee shops. This research uses a type of qualitative method research. The sampling technique used was a workman who worked at the coffee shop who was positioned as a barista. Sampling with respondents 2 barista employees from 4 baristas. Interviews are a means of analyzing the 2 baristas. The results of the study stated that compensation, benefits, promotions, awards and colleagues quite gave a good impression of employee engagement because in fact, according to employees who work at the coffee shop, they prioritize comfort and a relaxed environment. Employee attachment has a positive influence on employee performance. Because of the close attention and sense of family between the employee and the coffeshop owner. According to employees, this is what makes their performance better and to achieve their dreams and desires in the future. Hence, Berdikari Koffee set the system of working part time.
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Prasetyo, Endro Dwi, M. Teguh Maulana, and Wachdijono Wachdijono. "PENGARUH BARISTA TERHADAP SUASANA COFFEE SHOP MELALUI VARIABEL PRODUK." Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis 9, no. 2 (July 31, 2023): 2860. http://dx.doi.org/10.25157/ma.v9i2.10749.
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Yoo, Se-Ran, Seon-Hee Kim, and Hyeon-Mo Jeon. "How Does Experiential Value toward Robot Barista Service Affect Emotions, Storytelling, and Behavioral Intention in the Context of COVID-19?" Sustainability 14, no. 1 (January 1, 2022): 450. http://dx.doi.org/10.3390/su14010450.
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This study aims to examine the antecedents of storytelling and intention to a behavioral robot barista coffee shop (RBCS) by exploring experiential values and emotions. For the analysis, a set of hypotheses was developed and tested based on data collected from 300 customers who had visited a RBCS in South Korea. In the verification, the atmosphere showed the greatest influence on positive emotion, followed by consumer return on investment (CROI). These results mean that atmosphere, CROI, and escapism are important to induce positive emotion and behavioral intention for robot barista coffee shop. This is the first study to examine consumers’ experiential value regarding non-face-to-face robot service in the food service industry. This design is different from previous experiential value studies on human services in the hospitality industry. By integrating artificial intelligence and digital innovation into food service, this study broadens the scope of research in consumer behavior, making a significant theoretical contribution to the literature. Furthermore, this study proposes practical implications for sustainable coffee shop management in a COVID-19 environment.
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Siagian, Debora Requel Emeralda, and Eti Suminartika. "Costumers’ Preference at Armor Kopi Leuit." SOCA: Jurnal Sosial, Ekonomi Pertanian 15, no. 1 (January 30, 2021): 100. http://dx.doi.org/10.24843/soca.2021.v15.i01.p09.
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Coffee shops are currently in great demand; thus the numbers of coffee shops show an increase, including in Bandung city. However, the number of customers at Armor Kopi Leuit Coffee Shop has decreased in number. The purposes of this study were to analyze costumers’ preferences for coffee and customers’ preferences for Armor Kopi Leuit coffee shop. The research method used was quantitative descriptive method, while the analytical instrument used was conjoint analysis. Samples were taken by convenience sampling and 100 samples were obtained. The results showed that coffee attributes that is considered the most important by consumers are tastes with strong coffee preferences, while consumer preferences for coffee shops included shop designs that provided closed and open spaces, easily accessible coffee shop locations, barista communication skills in explaining products, and a natural coffee shop atmosphere.
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Hwang, Jinsoo, Jinkyung Jenny Kim, and Seokhoon Lee. "The Importance of Philanthropic Corporate Social Responsibility and Its Impact on Attitude and Behavioral Intentions: The Moderating Role of the Barista Disability Status." Sustainability 12, no. 15 (August 3, 2020): 6235. http://dx.doi.org/10.3390/su12156235.
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Despite the increased attention to corporate social responsibility and employment of disabled people worldwide, there is insufficient evidence about the effect of these interrelated initiatives on the formation of consumer behavior. To fill this gap, this study was designed to understand consumers’ responses with respect to such activities in the coffee industry. More specifically, this study proposed that philanthropic corporate social responsibility (PCSR) aids to enhance attitude which subsequently increases behavioral intentions. In addition, this study examined the moderating role of barista disability status in the relationship between PCSR and attitude. The quantitative approach was used to examine hypotheses, and data were collected from the following two types of Starbucks: (1) Starbucks where disabled baristas provide services and (2) Starbucks where non-disabled baristas provide services. The results of data analysis showed that PCSR positively affects attitude, which in turn has a positive influence on intentions to use, word-of-mouth intentions, and willingness to pay more. Lastly, the moderating role of barista disability status was identified. Based on the findings, discussions involved theoretical and managerial implications of this study that include the encouragement of hiring people with disabilities in the coffee shops.
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Mocodompis, Cri Tanjoeng Kupala Respatiningrum. "IMPLEMENTASI BAHASA ISYARAT DALAM AKTIVITAS PELAYANAN BARISTA KAFE SUNYI GRAND GALAXY CITY." Prosiding Konferensi Nasional Sosial dan Politik (KONASPOL) 1 (January 24, 2023): 228. http://dx.doi.org/10.32897/konaspol.2023.1.0.2373.
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The purposes of this research is to visualize a communication activity inside Sunyi Café barista of implementing sign language . Sunyi Café is a coffee shop that precisely located in Bekasi, Grand Galaxy City, that empowers people with disabilities especially those who are deaf to works as a barista. The conceptual communication in this research is using Symbolis Interactionism Theories. This research is using a descriptive qualitative with collecting data sources are method from observation and documentation techniques to perceive a service activity. The results of this research showed that difabel friends has the social activity that are generated causes of forums for them to bring an awareness to society that they has the skills that equivalent with non difabel friends in business activity by implementing sign language as an access to interact in sevice activity.