Nugroho, Ferdy Septatianto Bayu (2024) Pengaruh Inovasi Produk, Inovasi Proses, dan Teknologi Terhadap Kinerja Operasional pada Warung Makan Modern (Studi Kasus Ayam Geprek Sa’i). Undergraduate thesis, Fakultas Ekonomi dan Bisnis Universitas Merdeka Malang.

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Abstract

The growth of innovation, especially related to technology, has become a necessity that cannot be ignored in companies to enhance organizational performance. Innovation is considered a crucial aspect that allows companies to determine innovation strategies suitable for uncertain consumer demand, thus aiming to optimize organizational performance. In this context, food businesses have significant opportunities to develop by focusing on product quality to support product sales. However, the limited number of entrepreneurs implementing innovation indicates the need for increased innovation strategies in companies to effectively compete in an increasingly competitive market. Various factors such as technology usage and product development are key to business success, as seen in the popular chicken geprek business among students. Ayam Geprek Sai, a fast-food restaurant that has rapidly expanded by opening numerous branches throughout Indonesia. Through product and process innovation, Ayam Geprek Sai continuously strives to improve the quality and variety of their menu offerings, including providing other dishes such as burgers, fried noodles, and chicken steak. Technological support also plays a crucial role in enhancing operational performance, such as the use of electronic cash registers, product processing machines, and other facilities that facilitate their business processes. The research findings indicate that product innovation, process innovation, and technology have a positive and significant impact on Ayam Geprek Sai's operational performance. Product innovation adds value to consumers and enhances the company's competitiveness, while process innovation, such as the implementation of SOPs, helps improve operational efficiency. The use of technology, such as machines and electronic cashier systems, assists in increasing productivity and effective business management. In conclusion, the development of product innovation, process innovation, and the utilization of technology can be effective strategies in enhancing the operational performance of food companies. By considering consumer needs and expectations and adopting suitable technologies.

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