Ada banyak cara untuk memasarkan sebuah hotel atau restoran. Lewat cooking class, liburan jadi menyenangkan, melekat di benak pengunjung, sekaligus menjadi sumber pendapatan.

Tumbuhnya industri foodservice belum didukung oleh pasokan bahan baku yang konsisten. Tidak jadi soal lokal atau impor, buat para chef semakin banyak pilihan justru semakin baik.

Tren food truck sebagai restoran berjalan memberikan gaya hidup baru masyarakat kota sebagai alternatif tempat makan yang simpel tapi tetap berkelas dan penuh gaya.

Bergelut dengan Perizinan

Kenyataan meningkatnya wisman 2014 ini membuktikan kalau Indonesia sudah semakin diminati secara luas sebagai tujuan wisata. Selain peluang bisnis, konsekuensi dari semakin populernya daerah-daerah di Nusantara adalah perlunya kecepatan dan fleksibilitas mengurus pendirian usaha. Harus diakui, Indonesia adalah negara yang berada di urutan bawah dalam hal kemudahan dan kecepatan perizinan. 

Survei “Doing Business 2014” yang dilakukan International Finance Corporation meletakkan 10 indikator untuk mengukur kemudahan melakukan bisnis di suatu negara. Dari sepuluh itu, kita bisa mengambil empat persoalan krusial yang menyelubungi persoalan perizinan di Indonesia. 

Persoalan pertama adalah prosedur dan waktu yang dibutuhkan untuk memulai usaha. Indonesia berada di urutan 175 dari 189 negara atau lokasi ekonomi yang yang sulit untuk memulai usaha. Persoalan kedua adalah prosedur pembangunan tempat usaha (urutan 88). Ketiga, prosedur mendapatkan pasokan listrik (urutan 121) yang membutuhkan 6 prosedur dan waktu selama 101 hari. Sedangkan keempat, pengurusan jual beli atau pengalihan hak milik properti (urutan 101).

Kalau pemerintahan daerah Jakarta baru saja menyetujui Pelayanan Terpadu Satu Pintu (PSTP), ini harus diterima sebagai sesuatu yang melegakan sekaligus menyedihkan. 

Akhirnya, memang lebih baik terlambat daripada tidak sama sekali. Tetapi proses itu butuh waktu untuk mengubah dan membiasakannya. Sehingga, tekad yang kuat dari pemegang mandat kekuasaan juga menjadi kunci utama dalam merealisasikan janji-janji perizinan yang mudah, cepat dan murah secara utuh.

Menyoal Pangan Organik

Persepsi konsumen soal pangan organik memainkan peran penting dalam pemasaran atau bahkan bisnis pangan organik secara keseluruhan. Mereka yang mengonsumsi produk pangan organik biasanya memiliki pengetahuan utama soal produk organik yang bebas pupuk dan pestisida sintetis (71%), nilai nutrisi yang baik (68%), dan pertanian yang baik bagi keberlanjutan lingkungan (46%).

Persepsi konsumen berikutnya mengenai pangan organik adalah baik bagi yang mempunyai masalah kesehatan (33%), harganya relatif lebih tinggi ketimbang produk pangan konvensional (28%), dan cita rasa yang lebih baik (21%). 

Persepsi konsumen, yang dikutip dari hasil Survei Pertanian Organik Indonesia 2013, ini membuat kita lalu membangun persepsi lain tentang produk pangan konvensional yang berkebalikan dan cenderung negatif. Penelitian Soil Association di Britania Raya menunjukkan bahwa orang akan membeli produk organik jika mereka pikir itu lebih baik. Misalnya jika ternyata produk yang biasa itu kejam terhadap hewan, atau mereka membeli karena itu akan membantu dunia mengatasi perubahan iklim.

Ketika muncul kontroversi bahwa produk pangan organik tidak memberi argumen secara jelas, lalu apa yang membuat orang membelinya? FoodSentry, sebuah organisasi para analis makanan terkemuka yang ingin melindungi konsumen AS, menyimpulkan bahwa masih ada banyak ambiguitas dalam data mengenai nilai gizi dan manfaat kesehatan dari pangan organik. Banyak kesimpulan penelitian yang berkaitan dengan keamanan produk organik dan non-organik terlalu prematur. Semua studi mengatakan kurangnya data sehingga kesimpulan mereka terbatas.

Beberapa temuan, antara lain bahwa residu pestisida ternyata ada di kedua produk pangan organik dan non-organik, dan memang ada konsentrasi yang lebih rendah pada produk organik. Namun, tingkat residu terbatas dapat ditoleransi hingga ambang tertentu di dalam tubuh manusia. 

Temuan lainnya yakni kontaminan mikrobiologi yang umumnya hadir pada kedua produk dengan berbagai derajat. Dalam produk organik ditemukan kontaminasi mikrobiologi yang lebih rendah, namun studi lain justru menyimpulkan sebaliknya. Kontaminasi logam beracun dalam kedua produk dapat diabaikan perbedaannya. Sedangkan soal aditif makanan umumnya hadir dalam jumlah yang lebih rendah pada produk organik ketimbang non-organik. Hanya saja, aditif makanan yang disetujui tampaknya tidak menjadi racun jika digunakan sesuai dengan batas yang ditetapkan.

Kontaminan lainnya seperti nitrat, biasanya terdapat dalam pupuk sintetis, tampak lebih rendah dalam produk organik, meskipun masih ada. Beberapa ilmuwan menyebutkan contoh senyawa polifenol, antioksidan, sebagai fitur positif ada dalam makanan organik dengan kandungan tinggi. Ilmuwan lain menyatakan kandungan ini walau muncul secara alami tetap berpotensi sebagai racun sintetis.

Dengan mengungkap kesimpulan seperti ini, lalu apakah orang masih tertarik membeli produk organik? Kita kembali ke pertanyaan dasar seperti di atas bahwa orang akan membeli suatu produk karena merasa ada alternatif yang lebih baik. Dan berdasarkan pengalaman bahwa cita rasa produk pangan organik memang lebih kaya, lebih segar dan terasa teksturnya.

Tetapi apabila keteguhan mengonsumsi pangan organik semata karena ingin berkontribusi mengatasi perubahan iklim atau berada di garis depan yang membela hak-hak hewan, rasanya dunia pun tidak akan berubah juga karena aksi itu.

Bisnis restoran menjanjikan kesuksesan bila dilakukan dengan benar, tanpa terperdaya atau terjebak oleh mitos-mitos yang kadang menyesatkan.

Buah yang membuat makanan paling popular di seluruh dunia pada 2008 ini dapat tumbuh subur di Indonesia. Saatnya cokelat menjadi primadona.

Ada banyak penyuplai peralatan foodservice, tapi hanya 29 perusahaan yang terbaik versi majalah Foodservice Today.

FOODSERVICE TODAY Magazine Cover - August 2014 Edition

August 2014

FOODSERVICE TODAY Magazine - August 2014

FOODSERVICE TODAY Magazine Cover - July 2014 Edition

July 2014

FOODSERVICE TODAY Magazine - July 2014

FOODSERVICE TODAY Magazine Cover - June 2014 Edition

June 2014

FOODSERVICE TODAY Magazine - June 2014

FOODSERVICE TODAY Magazine Cover - May 2014 Edition

May 2014

FOODSERVICE TODAY Magazine - May 2014

FOODSERVICE TODAY Magazine Cover - April 2014 Edition

April 2014

FOODSERVICE TODAY Magazine - April 2014

FOODSERVICE TODAY Magazine Cover - March 2014 Edition

March 2014

FOODSERVICE TODAY Magazine - March 2014

FOODSERVICE TODAY Magazine Cover - February 2014 Edition

February 2014

FOODSERVICE TODAY Magazine - February 2014

FOODSERVICE TODAY Magazine Cover - January 2014 Edition

January 2014

FOODSERVICE TODAY Magazine - January 2014

Since 2009, the Foodservice Today magazine has become the main reference for business owner, restaurateur, cafe owner, professional chefs,  restaurant manager, F&B manager, barista, caterer or anyone who has an interest and concern in the culinary world and foodeservice practices in Indonesia.
We present interesting articles that can inspire, to provide business insight and knowledge, as well as review and analyze the various problems faced by Indonesian foodservice businesses.

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FOODSERVICE TODAY Magazine - June 2014

FOODSERVICE TODAY Magazine - June 2014

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