ADAPTIVE BUT FRAGMENTED: DISTRIBUTION AND LOGISTICS OF ASOPSI CULINARY MSMES FOR SUSTAINABLE SUPPLY CHAIN DEVELOPMENT

Abstract

This study maps the distribution and logistics configurations of culinary micro, small, and medium enterprises (MSMEs) affiliated with the Indonesian Beginner Entrepreneurs Association (ASOPSI) in South Tangerang and identifies the baseline gaps that must be addressed before developing a sustainable supply chain model. An exploratory qualitative case-study design was used. The present article draws on 11 in-depth MSME interviews documented on 14 August 2026, supported by field observations and project records. Data were analyzed through cross-case thematic coding, value-chain mapping, and gap analysis. The cases show four overlapping logistics configurations: order-responsive fresh production, frozen buffer-stock distribution, shelf-stable packaged distribution, and hybrid food-service distribution. Across these configurations, the supply chains are adaptive but fragmented. MSMEs use flexible sourcing, limited inventory, supplier delivery, self-delivery, app-based couriers, retail outlets, bazaars, social media, and business-to-business channels. Recurrent vulnerabilities involve raw-material price and quality volatility, perishability, packaging damage, returns, production bottlenecks, consignment-related working-capital lock-up, unstable market access, and limited logistics data visibility. Sustainable supply chain development should begin with simple logistics visibility, supplier and inventory discipline, fit-for-product delivery standards, market synchronization, and association-enabled coordination rather than immediately imposing complex formal systems. This baseline offers a practical foundation for the subsequent design of an association-based sustainable supply chain model.