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Abstract:
Human life needs are constantly changing from time to time due to the progress of the times, changes in patterns and lifestyles, both primary, secondary and tertiary needs. One of the primary human needs that is crucial to human existence on earth is food and drink that are always dynamic in line with changes in diet and the lifestyle of modern humans. The food and beverage industry is currently experiencing very rapid development both in terms of diversity of types and prices and with the support of advancements in communication technology makes it easy for producers (sellers) and buyers to transaction online. Everyone who visits an area for business, service or vacation not only enjoys regional specialties and food but always brings home souvenirs from the region. One of Kupang' s unique souvenirs that are always sought after by tourists who come to Kupang is corn Chips and fried Corn produced by UMK in Sikumana village - Kupang City in particular. The demand for souvenirs has increased so that other MSEs are included in the culinary industry, the competition is getting tougher and greatly affects the supply of raw materials, production and marketing. This study aims to determine the strategy of developing culinary business by analyzing internal and external factors. The study used qualitative primary data from MSEs obtained through interviews and secondary data from documented sources. Data is processed and analyzed descriptively qualitatively. The result shows that the two main strategies are market penetration, a change in strategy that focuses on better utilization of production technology, broader market development, and product development as needed, cooperating with corn producers and training on production workers.
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