Implementasi Quantitative Strategic Planning Matrix Dalam Menentukan Strategi Penjualan Usaha Kuliner

Abstract

The Ayam Bakar 'Mat Negro' culinary business has been established since 2018. Having four 
employees in running the business, the business owner experienced a decrease in sales turnover in 
2021. The research focuses on increasing sales through the application of the right marketing strategy 
in marketing the business products of this Ayam Bakar 'Mat Negro' culinary business. The approach 
used is the Quantitative Strategic Planning Matrix (QSPM) method. The preparation process of the 
method uses the IFAS matrix, EFAS matrix, and SWOT diagram. There are three alternative 
strategies, namely providing special discount prices if there are large orders, opening new branches 
in locations close to office areas, and maintaining the quality of the grilled chicken flavor. The main 
priority that can be done by business owners is to implement strategies to maintain the quality and 
taste of grilled chicken.