OPTIMALISASI PENGGUNAAN FASILITAS GO FOOD UNTUK MENINGKATKAN PELANGGAN DAN PENJUALAN PRODUK (STUDY KASUS WARUNG MASAKAN BANG AHMAD)

Abstract

Go-Food service is a food delivery service between food features developed by the Go Jek application. This study aims to optimize the use of Go food facilities to increase customers and product sales. This research was conducted at one of the restaurants in Cikarang, namely Warung Ahmad, who has joined the Go Food Service. This study took 6 (six) respondents, consisting of four men and two women. The method of collecting data uses four-eye interview techniques. The interview technique is done unstructured using interview guidelines. This analysis is descriptive. The results of this study indicate that the internal and external factors that influence the purchase decision of food at home eating Ahmad's food in the go food application are negative. Producers of cooking, Ahmad Ahmad via Gofood, are considering internal and external factors in consumer decisions.