STRATEGI BERSAING PEDAGANG KULINER MUSLIM DI KAWASAN WISATA DANAU AUR DALAM MENGHADAPI PERSAINGAN BISNIS
Keywords:
Competitive Strategy, Muslim Culinary, Business CompetitionAbstract
This study aims to analyze the competitive strategies implemented by Muslim culinary traders in the Danau Aur tourist area and to identify the challenges they face in maintaining their businesses. The study employed a qualitative approach with a descriptive design. Data were collected through observation, interviews, and documentation involving Muslim culinary traders operating in the Danau Aur tourist area, Musi Rawas Regency. Data analysis was conducted through data reduction, data presentation, and conclusion drawing. The findings indicate that the dominant strategy adopted by traders is differentiation, which is reflected in maintaining food quality, using fresh ingredients, ensuring cleanliness, providing friendly services, and arranging floating restaurants to create a comfortable atmosphere for visitors. In addition, traders apply cost leadership by adjusting prices to market conditions and focus strategies through the selection of strategic business locations. The challenges encountered include increasing raw material prices, similarity of products among traders, weather conditions, and varying customer characteristics. The study concludes that appropriate competitive strategies and the implementation of Islamic business ethics are essential for sustaining culinary businesses in the tourism sector.
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