“RECIPES TO MAINTAIN BUSINESS EXISTENCE IN THE CONCEPTUAL AGE” SEMINAR BY ANDRE SOENJOTO (DE BOLIVA OWNER)

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Andre Soenjoto is explaining the material

On February 24th, 2017, the Ubaya FBE Postgraduate through the 8th Leadership Club Generation held a seminar themed “RECIPES TO MAINTAIN BUSINESS EXISTENCE IN THE CONCEPTUAL AGE”. Chaired by Adhika Putra, the event invited a resource person namely Andre Soenjoto, BA. as the owner of De Boliva Ice Cream Kitchen & Lounge and moderated by Prita Ayu Kusumawardhany S.E., M.M. as Ubaya FBE lecturer. As we know, De Boliva is a successful culinary business that sells ice cream in Surabaya. The culinary business is originally a homemade industry that was pioneered since 1990. The success is demonstrated by 5 De Boliva outlets located in various areas in Surabaya.

The seminar was opened by remarks from Dr. Putu Anom as the Head of Master of Management study program. The event continued with a brief biography of Andre by the event moderator. After that, the event continued with the material presentation delivered by Andre Soenjoto who is the owner of De Boliva. Andre shared his experience in the culinary business. He explained that opening a restaurant business is not always smooth as many obstacles must be faced in running the business. Andre gives tips that are considered important in running the business, among others:

  1. Focus on the business that we run; 
  2. The products must be unique, limited, and specific;
  3. Continually try new combinations and innovations;
  4. Always able to maintain our business;
  5. Be Creative, Think Smart, and Realize Your Idea.
“RECIPES TO MAINTAIN BUSINESS EXISTENCE IN THE CONCEPTUAL AGE” Seminar by Andre Soenjoto (De Boliva owner)

Some things that can be done to maintain the existence of culinary business include maintaining the quality of food products, product knowledge, and continuous surveys. In the culinary business, product quality is a factor that we should prioritize. We must continue to ensure that the quality is always in good condition. Poor product quality can lead to loss of customer loyalty and switch to competitors. Cost efficiency is needed to reduce costs associated with maintaining product quality. Every employee must also have product knowledge. They should know the quality standards of the products sold. By having sufficient product knowledge, errors or degradation of quality can be quickly anticipated and prevented. Ongoing surveys are also important to know the consistency of the quality of the products and the consumer demand trends.

Participants of the seminar were very enthusiastic to the material presented by Andre. During the Question and Answer session, the participants were very enthusiastic about asking questions. Dimas Darmanto (Class 16 Maksi student) said, “This seminar provides a very useful lesson. Managing business will be easier if we focus on the business. The right business strategy will make the business grows fast.” The same thing was expressed by Tommy Koputra (Class 51 MM student). Tommy said that the material provides a very useful learning. The material presented in detail, quite clear, and applicable to everyday life.

Souvenir presentation by Dr. Putu Anom to Andre Soenjoto

 

At the end of the seminar, Dr. Putu Anom handed over the souvenir and certificate to Andre Soenjoto followed by a photo session together.

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