Faktor Kunci Kesuksesan Supplier Relationship Management pada Bisnis Coffeeshop di Yogyakarta
DOI:
https://doi.org/10.12928/jfc.v8i2.12996Keywords:
supplier relationship management, identifying key supplier, information sharing, decision synchronization, supplier evaluationAbstract
This study aims to identify the key success factors in implementing Supplier Relationship Management (SRM) within coffee shop businesses in Yogyakarta. A qualitative descriptive approach was employed using in-depth interviews with selected coffee shop owners who met specific criteria, such as business longevity, supplier partnerships, and location within university areas. The data were analyzed thematically through the Critical Success Factor Method to identify patterns and derive essential themes The findings reveal ten critical factors contributing to the success of SRM implementation, grouped into four main activities which are Identifying Key Suppliers, Information Sharing, Decision Synchronization and Supplier Evaluation. These factors were derived from 28 activity statements, 10 keywords, and 14 supporting themes analyzed through thematic analysis. The research concludes that effective SRM practices enhance collaboration, consistency, and competitiveness among coffee shop businesses in Yogyakarta by fostering long-term, mutually beneficial relationships with suppliers. The study also contributes to expanding the understanding of SRM practices in small-scale food and beverage industries in Indonesia.
References
Al-Abdallah, G. M., Abdallah, A. B., & Hamdan, K. B. (2014). The impact of supplier relationship management on competitive performance of manufacturing firms. International Journal of Business and Management, 9(2), 192.
Aouadni, S., & Euchi, J. (2022). Using integrated MMD-TOPSIS to solve the supplier selection and fair order allocation problem: A Tunisian case study. Logistics, 6(1), 1–18.
Carter, N. (2014). The use of triangulation in qualitative research. Number 5/September 2014, 41(5), 545-547.
Changalima, I. A., Ismail, I. J., & Mchopa, A. D. (2024). Effects of supplier selection and supplier monitoring on public procurement efficiency in Tanzania: a cost-reduction perspective. Vilakshan-XIMB Journal of Management, 21(1), 55-65.
Danisa, A., Utami, N.P. (2023). Relationship between communication and job stress to employee job satisfaction at Waroeng Special Sambal Mayjend Sutoyo Branch, Yogyakarta. Journal of Food and Culinary, 6(1), 40 – 47.
Hamdan, S., & Cheaitou, A. (2017). Supplier selection and order allocation with green criteria: An MCDM and multi-objective optimization approach. Computers & Operations Research, 81, 282–304
Homburg, C., Jozic, D., & Kuehnl, C. (2017). Customer experience management: Toward implementing an evolving marketing concept. Journal of the Academy of Marketing Science, 45(1), 377–401.
Lee, J. S., & Chung, B. D. (2025). Closed-loop supply chain design considering quantity-dependent price and decentralized local waste management. Omega 132, 103232.
Liamputtong, P. (2009). Qualitative research methods. Oxford University Press.
Mastinu, M., Melis, M., Yousaf, N.Y., Barbarossa, I.T., Tepper, B.J., (2023). Emotional responses to taste and smell stimuli: self-reports, physiological measures, and a potential role for individual and genetic factors. J. Food Sci. 88 (S1), A65–A90.
Mielmann, A., & Brunner, T.A., (2023). Linking the sensory taste properties of chocolate- based biscuits to consumers’ emotions: a cross-cultural study. Applied Science. 12 (16), 8038.
Miles, M. B., & Huberman, A. M. (1992). Qualitative data analysis: An expanded sourcebook. SAGE Publications.
Moloeng. (2004). Metodologi Penelitian Kualitatif. Bandung: Remaja Rosdakarya.
Paragony, P. P., Sofitra, M., & Wijayanto, D. (2020). Analisis implementasi supplier relationship management pada UMKM dan perannya terhadap kualitas pemasok dan kinerja UMKM di Indonesia. Jurnal Teknik Industri Universitas Tanjungpura, 4(2).
Pramita, D. A., & Pinasti, V. I. S. (2016). Nongkrong di warung kopi sebagai gaya hidup mahasiswa di Mato Kopi Yogyakarta. E-Societas, 5(6), 1-12.
Pratiwi, I., Hermanto, M. Z., & Aprilyanti, S. (2018). Pemilihan Supplier Terbaik Penyedia Barang Consumable Menggunakan Metode Analytical Hierarchy Process (Studi kasus di Departemen Pengadaan Barang PT. PUSRI). Jurnal Manajemen Industri dan Logistik, 2(2), 147-158.
Sugiyono. (2018). Metode Penelitian Kuantitatif. Bandung: Alfabeta.
Suryani, A., & Utami, R. 2020. Validitas penelitian kualitatif melalui triangulasi data. Jurnal Ilmu Sosial dan Humaniora, 9(1), 45–56.
Taherdoost, H., & Brard, A. (2019). Analyzing the process of supplier selection criteria and methods. Procedia Manufacturing, 32, 1024–1034.
Touboulic, A., McCarthy, L., & Matthews, L. (2020). Re‐imagining supply chain challenges through critical engaged research. Journal of Supply Chain Management, 56(2), 36-51.
Vaandrager, C. (2024). Optimizing risk mitigation in maritime supply chains through strategic supplier relationship management. Journal of Supply Chain Management Science, 5(1–2), 48–65.
Wicaksono, T., Hossain, M. B., & Illés, C. B. (2021). Prioritizing Business Quality Improvement of Fresh Agri-Food SMEs through Open Innovation to Survive the Pandemic: A QFD-Based Model. Journal of Open Innovation: Technology, Market, and Complexity, 7(2), 156.
Wieland, D. A., & Ivens, B. S. (2025). Not quite alike: Supplier relationship management in B2B marketing and supply chain literature. Industrial Marketing Management, 126, 30-43.
Wirakanda, G.G & Putri, I.S . (2020). Analisis Penanganan Keluhan Pelanggan. Jurnal Bisnis dan Pemasaran, 10(2), 1-11.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Poppy Laksita Rini, Wahyu Kurniawan, Muhammad Ali Fikri
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:
- All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download. We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
- Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
- Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
- Authors have the right to retain patent, trademark and other intellectual property rights (including research data).
- Authors have the right to proper attribution and credit for the published work.
Copyright Transfer Agreement
- The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
- Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY, the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
- The publisher may revoke the publication for violating the ethical code of conduct.
