INNOVATION IN ENTERPRISE RESOURCE PLANNING IMPLEMENTATION TO SUPPORT FAST-FOOD RESTAURANT PERFORMANCE
Keywords:
Enterprise Resource Planning, Supply Chain Management, Food and Beverage Industry, Operational Performance, Digital TransformationAbstract
Purpose: The rapid expansion of fast-food restaurant chains across Indonesia, with some chains operating more than 700 outlets nationwide, has made the coordination of raw-material supply, food-quality consistency, and customer service increasingly complex. This study analyzes how the implementation of an Enterprise Resource Planning (ERP) system supports the operational performance of a large fast-food restaurant chain by integrating logistics, accounting, and delivery processes.
Methods: A qualitative descriptive method was used, drawing on documentary review and secondary data from internal operational reports and prior published studies on the case company, analyzed through a three-stage business-process mapping, bottleneck-identification, and module-integration framework.
Findings: The findings show that the ERP system strengthens real-time data visibility, shortens decision-making cycles, and improves coordination across procurement, distribution, and quality-control functions, provided that organizational readiness, change-management practice, and staff training are addressed. Where these enabling conditions were weak, resistance to change and poor legacy-system integration limited the benefits obtained.
Originality/value: The study contributes case-based evidence, still scarce in the Indonesian fast-food sector, showing that structured planning and management commitment, rather than the technology alone, determine whether ERP systems translate into sustained competitive advantage in the food-and-beverage industry.
Received: 04/04/2026 Revised: 12/06/2026 Accepted: 25/07/2026
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Copyright (c) 2026 Akbar Bagus Prawira, Jeremy Jones Halim, Haniffa Bilqisthi, Najwa Risa Azira, Nur Fifiyanti, Nur Anjani, Wisnu Yuwono (Author)
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