Integration of SWOT Analysis and Balanced Scorecard in Formulation of Modern Culinary Business Strategies

Muhammad Jaisy Faris () and Dian Anggraece Sigit Parawansa
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Muhammad Jaisy Faris: Hasanuddin University
Dian Anggraece Sigit Parawansa: Hasanuddin University

A chapter in Proceedings of the 10th International Conference on Accounting, Management, and Economics (10th ICAME 2025), 2026, pp 2430-2446 from Springer

Abstract: Abstract This study aims to integrate SWOT analysis with the Balanced Scorecard (BSC) in formulating a modern culinary business strategy in Makassar. This approach is used to overcome the limitations of descriptive SWOT analysis by combining it with the BSC so that the strategy can be measured through clear performance indicators. The research method used is a mixed-method (qualitative and quantitative). Data were collected through interviews, observations, and questionnaires administered to modern culinary business actors. The analysis results indicate that the business position is in quadrant II (Weakness-Opportunity), so the recommended strategy is a WO strategy that focuses on exploiting external opportunities while minimizing internal weaknesses. The integration of SWOT and BSC is translated into four BSC perspectives: financial, customer, internal process, and learning and development. This study produces a strategy map and key performance indicators (KPIs) that can be used to monitor strategy implementation on an ongoing basis. The implications of this research provide practical guidance for culinary business actors to improve competitiveness and business sustainability in the digital era.

Keywords: Balanced Scorecard; SWOT Analysis; Strategic Planning; Culinary Industry; Business Strategy (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6239-709-5_170

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DOI: 10.2991/978-94-6239-709-5_170

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