https://shmpublisher.com/index.php/jogasto/issue/feed 2025-02-05T04:24:38+00:00 Izza Ulumuddin Ahmad Asshofi, S.E., M.MPar., CHE. izza.asshofi@dsn.dinus.ac.id Open Journal Systems <p><strong>The Journal of Gastro Tourism (JOGASTO)</strong> e-ISSN: <a title="e-ISSN Jogasto" href="https://portal.issn.org/resource/issn/2985-3931" target="_blank" rel="noopener">2985-3931</a> | p-ISSN: <a title="p-ISSN Jogasto" href="https://portal.issn.org/resource/issn/2985-4350" target="_blank" rel="noopener">2985-4350</a> is a journal that contains research material related to tourism, hospitality, hotel, management, gastronomy, culinary, food and beverage. Various viewpoints are loaded with support from the presentation of material from researchers. The development of gastronomy, hospitality and tourism is possible to get the benefits of the application in life, especially from the perspective of the community, educational, and economic institutions. The Journal of Gastro Tourism, published by SHM Publisher in collaboration with <a href="https://hildiktipari.org/">Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia</a>, invites scholars to exchange science research papers related to the novelty in the field of tourism and disseminate them to the public. The JOGASTO publication period is carried out every six months, namely in<strong> February</strong> and <strong>August</strong>. But, authors can submit their work to JOGASTO at any time throughout the year, as the submission process is continuous. The Journal of Gastro Tourism has been indexed by <a title="Garuda Jogasto" href="https://garuda.kemdikbud.go.id/journal/view/32081" target="_blank" rel="noopener">Garuda</a>, <a style="color: blue;" title="Google Scholar JOGASTO" href="https://scholar.google.com/citations?hl=id&amp;user=F-Mzkg8AAAAJ">Google Scholar</a> , <a title="CrossRef Jogasto" href="https://search.crossref.org/?q=2985-3931&amp;from_ui=yes" target="_blank" rel="noopener">Crossref</a>, <a href="https://journals.indexcopernicus.com/search/details?id=126593">Copernicus</a>, <a title="Dimensions - Jogasto" href="https://app.dimensions.ai/discover/publication?order=altmetric&amp;and_facet_source_title=jour.1453472" target="_blank" rel="noopener">Dimensions</a>, and <a title="BASE Jogasto" href="https://www.base-search.net/Search/Results?type=all&amp;lookfor=%22Journal+of+Gastro+Tourism%22" target="_blank" rel="noopener">BASE</a></p> https://shmpublisher.com/index.php/jogasto/article/view/535 2025-01-31T13:40:32+00:00 Ety Setiawati esetyawati1@gmail.com Ratna Puspita Dewi ratnapuspitadewi87@gmail.com

<p>The development of the restaurant business in 2024 is growing very rapidly, so that the competition in the restaurant business is becoming increasingly competitive. To anticipate a decline in revenue and business continuity, a strategy is needed to anticipate these conditions. Ubi Manis Restaurant wants to find other business alternatives, besides serving guests who come to the restaurant. Food products at Ubi Manis Restaurant have great potential to be developed into a small-scale frozen food industry. Bitter ballen is one of the snack products that has the potential to become frozen food. The research method used is qualitative with thematic analysis methods, to analyze data with the aim of identifying patterns, or to find themes through the data that has been collected. The result of the research that is expected through the frozen bitter ballen product development strategy is that the Ubi Manis restaurant will be able to expand the scale of business, especially in the Kuningan, Majalengka and Cirebon areas, so that the existence of the Ubi Manis restaurant can be sustainable.</p>

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