Abstract
Street-vending culinary micro-enterprises are a backbone of the local economy in Medan City, yet most operators do not separate their costs by behavior relative to the level of production activity. This study describes the cost behavior of the Bakso Bakar Ojo Lali business in Medan City across different levels of production activity. It uses a descriptive quantitative method, in which numerical cost data obtained through structured interviews and business transaction records are analyzed descriptively through tabulation and percentage calculation at production volumes of 600, 700, and 800 skewers per day. The results show that raw-material and gas costs are purely variable, while labor wages, most of the water expense, and transportation are fixed, whereas electricity behaves as a mixed cost. Because of the fixed-cost component, the cost per skewer falls from IDR837 to IDR815 as volume rises, so profit grows more than proportionally to volume. These findings underline the importance of understanding cost behavior for street-vending culinary MSMEs in pricing and production decisions.
How to Cite
| Issue | Vol. 5 No. 2 (2026) |
| Section | Articles |
| DOI | 10.58477/ebima.v5i2.540 |
| Publication Date | 2026-12-30 |
| Pages | 125-133 |
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This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.