Jakarta, April 27, 2026 – The Food and Beverage (F&B) market segment is widely regarded as highly adaptable and competitive, particularly among Generation Z consumers. Factors such as creativity in presentation and a strong sense of authenticity play a significant role in driving the growth of this sector.

Although it may appear to require relatively low skill levels and be accessible to many, the food and beverage industry in fact demands a considerable degree of expertise. For instance, in café businesses, baristas are expected to possess the technical skills necessary to craft and serve beverages with precision. Therefore, proper enrichment and training are essential for future entrepreneurs in the F&B sector.

In response to this need, the Management Study Program of Universitas Dian Nusantara (UNDIRA), in collaboration with Buluxs Coffee, organized an interactive community service initiative (Pengabdian kepada Masyarakat/PkM) at SMAN 43 Jakarta on April 23, 2026.

The program was led by two UNDIRA lecturers, Mr. Anton Kurniawan, S.P., M.M., and Dr. Yanthy Herawaty P., M.Si., alongside several student representatives from the Management Study Program. The owner of Buluxs Coffee was also present, sharing practical insights on beverage preparation techniques as well as the formulation of effective and appealing recipes.

The activity was met with great enthusiasm by 33 twelfth-grade students, who paid close attention to the material presented. The training session was opened by Mr. Anton Kurniawan, who emphasized that the program aims to equip students with entrepreneurial skills while fostering their creativity in the food and beverage industry.

Echoing this perspective, the owner of Buluxs Coffee highlighted that while creativity is inherent in everyone, transforming it into a marketable and appealing product requires both skill and knowledge. A well-crafted beverage should not only generate revenue but also leave a lasting impression on customers.

The program continued with an interactive hands-on session. During this stage, selected twelfth-grade students were provided with various coffee ingredients and flavor variants. They were directly guided by UNDIRA students, lecturers, and the Buluxs Coffee owner to understand the entire preparation process—from ingredient selection to presentation techniques—allowing them to gain not only theoretical knowledge but also practical, value-added experience.

At the end of the activity, several students expressed their satisfaction at being able to translate their creativity into real practice while recognizing its potential economic value as a source of additional future income. This initiative is expected to broaden the students’ understanding of the culinary world and equip them with relevant foundational competencies to more confidently and effectively initiate micro, small, and medium enterprises (MSMEs) in the food and beverage sector.