Open AccessDocumenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles
Author(s) -
Priskila Adiasih,
Gunawan Tanuwidjaja,
Meidy Maria,
Grace Silvani,
Elvianty Gontha,
Adi Wibowo
Publication year - 2018
Publication title -
shs web of conferences
Language(s) - English
Resource type - Journals
eISSN - 2416-5182
pISSN - 2261-2424
DOI - 10.1051/shsconf/20185901025
Subject(s) - documentation , marketing , business , swot analysis , typology , sustainable business , sustainability , sociology , biology , programming language , ecology , computer science , anthropology
Family business (FB) in the food industry was very important. Capturing the Family Business Resilience in Traditional Food Sector in Surabaya was conducted from 2015 to 2016 by Petra Christian University, funded by UBCHEA. The purposes were to document the Family Business in traditional food sector in Surabaya and the types of business place of the family business. It was conducted with qualitative methods of: FB location mapping, students’ workshop, interview and photo documentation, video documentation, SWOT analysis, marketing and architectural design for traditional food vendors. FB in Traditional Food Sector in Surabaya were found interesting but less sustainable. The Business Principles, such as, hard work and humility were found central. They could be more sustainable with application of human resources development and professional management. Meanwhile attractive factors of the FBs were the food quality, human service and affordable food price. Several types of architecture typology were found: the restaurant, the legal eating place (warung) and the illegal street-hawker stall. The informal ones were found because of the behavior of Surabaya’s residents. Lastly, more business development strategies were needed, such as website marketing, collaboration with online marketing such as Go-Food and architectural rehabilitation.