Balinese culinary entrepreneurship amid globalization

Abstract

This article intends to examine Balinese culinary entrepreneurship in the midst of this current of globalization, it is often found that millennials tend to choose or buy food from outside (imported) such as fast food which is considered more prestigious. Whereas typical Balinese food has its own advantages, namely all very fresh ingredients such as meat, fish and spices, especially bebungkilan (laos, turmeric, kencur and ginger) which can attract consumers, both domestic and foreign tourists. Several factors that influence tourists to enjoy Balinese culinary specialties are the background of the food, eating and drinking habits, service and packaging. Balinese cuisine that is often offered to tourists is pork guling, lawar, satay lilit, plecing, chicken betutu, while drinks such as daluman. This research was carried out throughout 2019-2021 with the object of research namely Warung Babi Guling Ibu Oka Ubud, Warung Babi Guling Pande Egi Gianyar, and Warung Babi Guling Selingsing Bu Suci Tabanan. The three research objects were chosen because many people, domestic tourists and foreign tourists visit to enjoy the Balinese specialties on offer.