| dc.description.abstract |
The intense competition in the culinary business greatly af ects sales
turnover which greatly influences the continuity of a business. The concept of
selling itself is an activity that relies on the ability of the company team (sales) to
make consumers trust and believe in the products of ered. So to increase culinary
business sales, business actors must pay attention to branding, taste and market
segmentation. The purpose of this study was to find out and analyze the ef ect of:
1) branding on increasing sales, 2) taste on increasing sales, 2) market
segmentation on increasing sales, and 3) branding, taste and market segmentation
on increasing sales simultaneously at Seblak Mega Easy Losari shop. The
research population was 1,250 people. Sampling in this study used the Slovin
formula using an incidental technique with a total of 93 samples. The data used is
primary data from the answers to the respondent's questionnaire. Hypothesis
testing uses SPSS 25. The theoretical basis used is branding, taste, market
segmentation, and sales. The results showed that branding had a significant ef ect
on increasing sales, taste had a significant ef ect on increasing sales, market
segmentation had a significant ef ect on increasing sales, and simultaneously
branding, taste and market segmentation had a significant ef ect on increasing
sales at Kedai Seblak Mega Easy Losari. |
en_US |