ANALISIS PRODUCT MIX DALAM MENENTUKAN STRATEGI PRODUK MIE RAMEN UNTUK MENINGKATKAN PENJUALAN DI MAYASI CABANG BANJAR

Abstract

Ramen noodle is a superior product of Mayasi Branch Banjar because it has six different types of toping and demand by many consumers. The research method used in this study is a qualitative approach with the type of descriptive research. The sampling technique used was purposive sampling consisting of six informants. Based on the results of the analysis on the application of product mix and strategy of ramen noodle products in Banjar Mayasi Branch when viewed from the aspect of product diversity, quality, design, form, brand up to product strategy. The application of product mix and product starter in increasing the sales of ramen noodle in Banjar Mayasi Branch has been running well, but in the implementation of product strategy is still less and must be evaluated a bit. The strategy that can be used by Banjar Branches is to use product positioning strategy because the company must be able to create unique differences in the minds of consumers. By providing a picture that Mayasi products are superior then consumers will continue to purchase Mayasi products.