Navigating the culinary business world amidst increasingly fierce competition is no easy task. Ria Tampubolon, owner of Rumah Kesiangan, proves that success in this industry relies not just on capital, but on the determination to maintain quality and customer trust. In a talk show with RRI Samarinda's "UMKM Bicara" (MSME Talk), she explained how the principle of consistency has become the main pillar of her business.
Ria's career path is unique, starting from her work as a radio announcer in Samarinda during the 90s to choosing the role of a full-time housewife. The COVID-19 pandemic became a turning point that forced her to find ways to support her family's economy. From selling cakes to butchered chicken, she built her business from scratch. Although she once hit a wave of bankruptcy, the support of her family and the MSME community became the driving force for her to rise and refine the concept of Rumah Kesiangan.
For Ria, integrity in serving dishes is non-negotiable. She refuses to compromise on the quality of spices or raw ingredients, even when faced with surging prices of basic commodities in the market. To her, customers are the most honest judges who will immediately notice even the slightest change in the flavor of her signature dishes, such as Grilled Tuna Jaw (Rahang Tuna Bakar), Grilled Chicken Taliwang (Ayam Bakar Taliwang), and Goldfish Arsik (Arsik Ikan Mas).
Her survival strategy is not to impulsively raise prices, but to apply smart and efficient operational management. Ria prefers to manage the menu composition to keep it profitable without sacrificing taste standards. Customer trust, she believes, is a long-term asset that is far more valuable than temporary profits.
Ria Tampubolon's story provides a valuable lesson for small business owners that failure is merely part of the learning process. With hard work, honesty, and continuous innovation, a home-based culinary business can survive and grow into a respected player in a dynamic economic climate.
