TRIBUNNEWS.COM, JAKARTA – Pandemi Covid-19 has an impact on many sectors including culinary businesses.
To be able to survive in the Pandemic period, the culinary business requires a different vision in marketing its products.
This was revealed by CEO Rendang Mak Yus Wahyu Hidayat.
He said Pandemi Covid-19, which had been going on for a year, had a great impact on his business.
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He admitted that entrepreneurs had to think hard to face new normal conditions like today.
“Early Pandemi, the majority of businessmen blamed Pandemi and situation. But Rendang Mak Yus tried to change this point of view by blaming himself. The turnover did not go down because of Pandemi, but because we could not find the right marketing pattern during Pandemi,” Wahyu said, Saturday (27/2/2021).
The company, which was founded in 2014 in Payakumbuh, West Sumatra, was able to find the right marketing formula by applying online patterns via the web, Facebook ads, and others.
“Alhamdulillah In early December 2020 or at the end of last year and still in the atmosphere of Pandemi, Rendang Mak Yus managed to get the Best 2020 Bank Indonesia (BI) entrepreneurial award category. Even though the product is old, but it is managed with patterns such as start -ups, both management and enthusiasm, it can produce something different, “Wahyu said again.
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He explained that one of his secrets with the Rendang Mak Yus team was quite successful in the midst of Pandemi Covid-19 was to open business opportunities in the midst of the narrowness of employment.
One of them is by opening a reseller system and opening a business coaching class for resellers.
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“This spirit is what makes Rendang Mak Yus grow. Because in our opinion the business is not just profitable for the company, but also usefulness,” said Wahyu Hidayat who now also serves as Chairman of the Indonesian Young Entrepreneurs Association (HIPMI) in fifty cities.
Rendang Mak Yus himself has now been marketed throughout Indonesia and even foreign countries.
Then Rendang Mak Yus can be consumed by all ages and guaranteed 100 percent halal as evidenced by the MUI certificate and without preservatives.
“For ready -to -eat rendang products, it is also made without using flour and dyes. The ingredients used are quality beef, spices and natural spices typical of Minang, and hygienic air -airtight packaging.
