Business Risk Management of Gudeg Pawon Yogyakarta

Emmita Devi Hari Putri; Sugiarto Sugiarto; Suwinto Johan; Dyah Mustika Wardani

doi:10.62951/icgtsave.v1i2.26

Authors

Emmita Devi Hari Putri Sekolah Tinggi Pariwisata Ambbarukmo Yogyakarta
Sugiarto Sugiarto Sekolah Tinggi Pariwisata Ambbarukmo Yogyakarta
Suwinto Johan Sekolah Tinggi Pariwisata Ambbarukmo Yogyakarta
Dyah Mustika Wardani Sekolah Tinggi Pariwisata Ambbarukmo Yogyakarta

DOI:

https://doi.org/10.62951/icgtsave.v1i2.26

Keywords:

Gudeg Pawon Yogyakarta, Culinary, Strategy Management

Abstract

Business risk management is one of the important aspects to maintain the sustainability and success of Gudeg Pawon Yogyakarta in the midst of fierce competition in the culinary industry. From a financial perspective, Gudeg Pawon Yogyakarta is faced with the risk of fluctuations in the supply and price of raw materials, competition with other culinary actors, and business sustainability. Financial risk management strategies such as product supply diversification, flexible pricing, and prudent financial management are key to managing these risks. From a customer perspective, Gudeg Pawon Yogyakarta needs to consider customer expectations and stay competitive. Risks include product quality, service, and customer experience. Through innovation in presentation, friendly service, and the use of high-quality raw materials, Gudeg Pawon is able to minimize the risks associated with customer perception of the quality and added value provided. By adopting a holistic approach to risk management from both perspectives, Gudeg Pawon Yogyakarta will be able to manage risks more effectively, strengthen its market position, and provide satisfaction for visitors, both loyal visitors, new visitors, and potential visitors.

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