STADION A TRADITIONAL RESTAURANT
... Overview Rumah Makan Stadion is the restaurant, which has specialty in providing traditional Padang food, located on Jl. ... It was founded in 1983 in plain-small building, and now after about 20 years, Stadion employs 34 employees in two-story building, lying on 980m2 lands, with total capacity about 200 seats. Besides the main site, Stadion has two branches. ... The main challenge of Stadion, how it can maintain its original taste of Padang foods, which has already been known by its customers for about 20 years; how it can provide cozy and comfortable place to eat; fast service, mostly in lunch hour; and maintain good relationship with loyal customers. ... One of them, the change in food consumption pattern, has role in increasing the growth of food and restaurant industry. One of the most popular foods is traditional Padang food. ... To analyze the competition and profitability of restaurant industry, and to know the strong forces become crucial, we are using the 5 forces as described below: 2. ... 2 Threat of Entry Since the restaurant industry is a fragmented industry, actually the entry barriers for the new comer slightly low. ... 4 Bargaining from Buyers Although buyers can easily switch to any other place to eat at any time, and people tend not to eat always the same meal everyday, but in this case, Padang restaurant has several conditions to minimize bargaining power from buyers. ... Therefore, Padang restaurant can keep loyal buyers. ... The management of Padang restaurant can search other resources easily from many traditional markets or other suppliers with no switching cost. ... Current Strategies Stadion has some strategies to face the competition and to grow its business. First, we have to see the value chain of restaurant business, what is the process, which process is the critical point and need emphasize. ... 1 Value Chain & Cost Structure From the series of activities we can identify the primary activities in restaurant business are the purchasing of raw material and consumable items, inventory that includes storing & inspection, cook and quality control of the foods, and serving the foods to the customers.