Analysis of Strategic Variables for the Development and Sustainability of Fos-Food Restaurant Business in the Pandemic Era; MICMAC Approach

Talk about smart cities, the community's independence to open a business and drive local economy is concrete form in community, which useful current state. Even though this Covid-19 pandemic condition, life of not easy, especially seafood culinary business. A restaurant requires development strategy that will determine business's long-term future—this tourism sustainability strategy. The MICMAC method functions analytically solve systematic problems by developing strategies industrial areas. So study, researchers research Strategic Variable Analysis for Development Sustainability Fos-Food Restaurant Business Pandemic Era; approach. This study uses primary secondary data method. results are: (1). strategic factor analysis has 11 strength variables, seven weakness six opportunity eight threat variables. Based on weighting scores carried out, total score internal factors was 3.17 external 3.07. (2). analyzed Fos-Food's programs from SWOT diagram, matrix, quadrant analysis, analysis. shows position currently still IV. Then judging indirect influence graph each relationship between variables have greatest value are variables: Financial Accounting, Technological Environment, Buyer/Customer Power.