Analisis Inovasi Produk Pada Toko Rotte Bakery Cabang Marpoyan Damai Pekanbaru

The purpose of this study is to discover and analyze product innovations implemented by the Rotte Bakery store in Pekanbaru's Marpoyan Damai branch. The participants in this study were all employees and customers of the Rotte Bakery business, Marpoyan Damai Pekanbaru branch, and the sample size was 50 people, with 6 staff and 44 customers. Qualitative research was used, with data sources including primary data from observations and questionnaires, as well as secondary data from literature reviews. The descriptive analysis method was utilized in this study, and an instrument in the form of a questionnaire sheet was used to gather data. The information gathered was then analyzed with SPSS Version 22. The level of product innovation at the Rotte Bakery store, Marpoyan Damai Pekanbaru branch was in a good category, according to the results of data analysis, as evidenced by the addition of the latest flavor variants, product sizes, and types of packaging used., and others according to current developments