ANALYSIS OF KEY RESOURCES IN SUPPORTING OPERATIONAL PERFORMANCE AND BUSINESS SUSTAINABILITY AT MSME DIMSUM KEJU LUMER GORENG MEDAN

Amelia Zahra A Siregar, Aura Maritza Zen, Abdul Qadir Zailani Nasution, Muhammad Zidansyah, Nurul Sapika

Abstract


This study aims to analyze the role of Key Resources in supporting operational performance and
business sustainability in Micro, Small, and Medium Enterprises (MSMEs) within the culinary
sector. This research uses a qualitative approach with a single case study design conducted at MSME
Dimsum Keju Lumer Goreng Medan. Data were collected through in-depth interviews with business
owners and operational managers, direct observation of production activities, internal document
analysis, and examination of online customer reviews. Findings show that business sustainability is
driven by the integration of intellectual resources in the form of secret cheese recipes, physical
resources related to efficient frying equipment, and human resources with specialized technical skill.
This synergy produces a unique product with a crispy texture on the outside and a consistently
melting cheese filling, which is difficult for competitors to imitate. This study concludes that
effective key resource management is a critical foundation for achieving competitive advantage and
long-term sustainability in the culinary MSME sector.


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