Designing a Sustainable Business Model for Ayips Culinary Business Using the Business Model Canvas Approach

I Nyoman Becam Swastika swastika; Dora Rinova

doi:10.63922/ijbqr.v4i03.5150

I Nyoman Becam Swastika Universitas Bandar Lampung
Dora Rinova Universitas Bandar Lampung

DOI: https://doi.org/10.63922/ijbqr.v4i03.5150

Keywords: Business Model Canvas, Sustainable Business Model, Culinary Business, MSMEs, Business Strategy, Competitive Advantage

Abstract

The increasing competition within Indonesia's culinary micro, small, and medium enterprises (MSMEs) requires business owners to develop adaptive and sustainable business models to maintain competitiveness and ensure long-term growth. Many culinary businesses continue to rely on conventional management practices without a structured business model, limiting their ability to respond effectively to market changes and customer expectations. This study aims to design a sustainable business model for Ayips Culinary Business using the Business Model Canvas (BMC) approach. A qualitative descriptive research design was employed through observations, in-depth interviews with the business owner, and documentation of business activities. Data were analyzed using the nine building blocks of the Business Model Canvas, including Customer Segments, Value Propositions, Channels, Customer Relationships, Revenue Streams, Key Resources, Key Activities, Key Partnerships, and Cost Structure. The findings indicate that although Ayips Culinary Business possesses competitive advantages in product quality, affordable pricing, and customer satisfaction, several business components require strategic improvement. The proposed Business Model Canvas emphasizes digital marketing optimization, customer loyalty programs, business partnerships with online food delivery platforms, revenue diversification, and operational efficiency. These improvements are expected to strengthen the business's competitive position, enhance customer value creation, and support sustainable business development. The study contributes practical insights for culinary MSMEs seeking to redesign their business models in response to dynamic market conditions while demonstrating the applicability of the Business Model Canvas as a strategic planning framework for small businesses.

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