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Entrepreneurs in the healthy food industry must pay attention to the risks of their business; i.e. in estimating and handling risks that will bring a direct or indirect negative impact on the healthy food business. The risks include risk of loss, risk of volatility, and risk of losing opportunities. Risk management is an approach chosen to understand, identify and evaluate risks that will later emerge. The research objective is to determine the risk management of the start-up company. The research findings showed that risk management is very important to conduct at each start-up restaurant of healthy food producer to avoid losses on costs, quality, and project schedules on the business operations, marketing, human resource, and financial aspects. The action response to the possibility of risk (risk response) is carried out through the retention risk, reduction risk, transfer risk, and avoidance risk. Risk assessment includes: identifying risks, understanding needs or considering risks, analyzing the impact of risks or evaluating risks, and being responsible for certain risks.

RISK MANAGEMENT FOR START-UP COMPANY: A CASE STUDY OF HEALTHY KITCHEN RESTAURANT AND CATERING