Study
Commercial ProductionRecentModerate effect

Optimizing Promotional Mix and Resource Utilization Boosts Bakery SME Profitability

Small and medium-sized pastry and bakery enterprises can significantly enhance profitability by strategically improving promotional activities and maximizing the utilization of supporting services, particularly raw materials.

Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan · 2023

01

Key Findings

  • 01Product quality is satisfactory, leading to profitable operations.
  • 02The overall marketing mix is effective, but promotional aspects require enhancement.
  • 03Supporting services are underutilized.
  • 04Optimizing raw material utilization can heighten productivity and income.
02

Application

Design takeaway

Focus on developing integrated solutions that address both the marketing communication needs and the operational efficiency of resource management for small food businesses.

How to apply

When designing marketing collateral or operational tools for food-based SMEs, ensure they incorporate clear calls to action for promotional campaigns and provide guidance on efficient raw material usage and waste reduction.

Project actions

  • 01Consider how your design can help a business communicate its value to customers.
  • 02Think about how a design can make a business more efficient in its use of materials or time.
03

Method & Evidence

AimHow can promotional strategies and the utilization of supporting services be enhanced in small and medium-sized pastry and bakery enterprises to increase productivity and profitability?
MethodMixed-methods research (qualitative and quantitative)
ProcedureThe study involved assessing production facilities, performance, income, marketing mix, supporting services, and strategy development through qualitative interviews and quantitative data collection from business owners, employees, consumers, and expert chefs.
Sample41 participants (business owners, employees, consumers, expert chefs)
ContextSmall and Medium-Sized Enterprises (SMEs) in the pastry and bakery industry.

Variables

IV["Promotional strategy enhancements","Supporting service utilization (including raw material optimization)"]
DV["Productivity","Operating income/Profitability"]
CV["Product quality","Existing production facilities","Business size (SME)"]
04

Strengths & Limitations

Strengths

  • +Employs a mixed-methods approach for a comprehensive understanding.
  • +Includes diverse stakeholder perspectives (owners, employees, consumers, experts).

Limitations

The findings are specific to the pastry and bakery sector and may not apply to other industries.

Reliability & validity

The mixed-methods approach and inclusion of multiple stakeholder groups enhance the study's validity. Reliability would depend on the consistency of data collection and analysis methods.

Think critically

To what extent can a single design intervention effectively address both marketing and operational resource challenges simultaneously in an SME?

05

Design Principles

"Holistic business optimization through targeted marketing and resource management strategies."

This research highlights that even with satisfactory product quality and existing profitability, targeted improvements in marketing and operational efficiency can unlock further growth. For design professionals, this means considering the entire business ecosystem, not just the product itself, when developing solutions for these businesses.

06

What This Means for Your Design

Small bakeries can make more money by advertising better and not wasting ingredients.

How to use in your project

  • 1.Use this research to justify the need for improved marketing or resource management in your design project.
  • 2.Refer to this study when discussing the business context and potential impact of your design solution.
07

Add to My Project

08

Quick Cite

(2023). Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises. Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan. https://doi.org/10.34013/jk.v7i2.959 Retrieved from https://designdex.org/study/98814306-6261-4996-b214-f38d4375a352/optimizing-promotional-mix-and-resource-utilization-boosts-bakery-sme-profitability

Paragraph starter

This design project aims to address the identified need for enhanced promotional strategies and optimized resource utilization within small and medium-sized enterprises, as highlighted by research such as Santoso et al. (2023), which found that these areas are critical for increasing productivity and profitability in the pastry and bakery sector.

09

Source

Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan

Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises

journal · 2023

View source

Questions about this research

What does the research say about optimizing promotional mix and resource utilization boosts bakery sme profitability?
Focus on developing integrated solutions that address both the marketing communication needs and the operational efficiency of resource management for small food businesses. Evidence: Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan (2023).
Why does "Optimizing Promotional Mix and Resource Utilization Boosts Bakery SME Profitability" matter for design?
This research highlights that even with satisfactory product quality and existing profitability, targeted improvements in marketing and operational efficiency can unlock further growth. For design professionals, this means considering the entire business ecosystem, not just the product itself, when developing solutions for these businesses.
How can designers apply this research?
Focus on developing integrated solutions that address both the marketing communication needs and the operational efficiency of resource management for small food businesses.
What were the main findings?
Product quality is satisfactory, leading to profitable operations.. The overall marketing mix is effective, but promotional aspects require enhancement.. Supporting services are underutilized.. Optimizing raw material utilization can heighten productivity and income.
What research method was used?
Mixed-methods research (qualitative and quantitative) with 41 participants (business owners, employees, consumers, expert chefs).
How strong is the evidence?
Evidence strength is rated Moderate effect, based on a 2023 journal from Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan.
What should I do differently in my next project?
When designing marketing collateral or operational tools for food-based SMEs, ensure they incorporate clear calls to action for promotional campaigns and provide guidance on efficient raw material usage and waste reduction.
What are the limitations?
The study focused on a specific industry (pastry and bakery SMEs) and may not be directly generalizable to all types of businesses.
Is there evidence that pastry bakery affects design outcomes?
Pastry and bakery SMEs are performing well in product quality and general operations, but focusing on better promotion and more efficient use of resources like raw materials can lead to even greater profits. This research highlights that even with satisfactory product quality and existing profitability, targeted improv Source: Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan (2023).
Where does this product quality research apply?
Small and Medium-Sized Enterprises (SMEs) in the pastry and bakery industry. It sits within commercial production research on designdex.org.

Related research topics

pastry bakery design research · evidence on pastry bakery · does pastry bakery improve design outcomes · product quality studies for designers · pastry bakery and product quality findings · commercial production research evidence