Main Article Content


This paper aims to investigate and describe how the practice of sharing system is applied in one of Indonesia’s well-known and largest indigenous restaurant chains. The research applies a case study method. It is focused only on a single company with around two hundred branches nationwide. The data were mainly collected by deep interviews and observations. All data are analysed qualitatively. An interactive model as suggested by Miles and Huberman (1994) is adopted. The study found that this company has a very distinctive method not only for its financial matters, but also the operations in general. The operations seem to apply the mixed musharaka and mudharaba principles; although the Islamic term is hardly used, the values applied are Islamic in nature. The business model can offer widely that there is another model of business which promises the power of sharing among the participants.


Sharing qualitative innovative financing Minang

Article Details


  1. Abdullah, T. (1966). Adat and Islam: An examination of conflict in Minangkabau. Indonesia, 2, 1–24.
  2. Adnan, M. A. (1988). The Entrepreneurship as an Alternative. Jurnal UNISIA, 10(2).
  3. Adnan, M. A. (1996). An investigation of accounting concepts and practices in Islamic banks: The cases of Bank Islam Malaysia Berhad and Bank Muamalat Indonesia.
  4. Alfurqan, A. (2020). Evolution and modernization of Islamic education in Minangkabau. Afkaruna: Indonesian Interdisciplinary Journal of Islamic Studies, 16(1), 82–98.
  5. Armiati, A., Effendi, Z. M., & Efi, A. (2019). Internalizing the value of Minangkabau culture in economic learning. 2nd Padang International Conference on Education, Economics, Business and Accounting (PICEEBA-2 2018), 776–783.
  6. Basri, Y. Z., & Arafah, W. (2023). Determinant of Interest in Paying Zakat with Age as a Moderating Variable (Study on Minang Society). APTISI Transactions on Management (ATM), 7(2), 92–104.
  7. CNN. (2017, July). World’s 50 best foods: Reader’s choice | CNN. Retrieved from
  8. Errington, F. K. (1984). Manners and Meaning in West Sumatra: The Social Context of Consciousness.
  9. Games, D., Soutar, G., & Sneddon, J. (2013). Entrepreneurship, values, and Muslim values: Some insights from Minangkabau entrepreneurs. International Journal of Social Entrepreneurship and Innovation 4, 2(4), 361–373.
  10. Games, D., Soutar, G., & Sneddon, J. (2021). Personal values and SME innovation in a Muslim ethnic group in Indonesia. Journal of Entrepreneurship in Emerging Economies, 13(5), 1012–1032.
  11. Hastuti, P. C., Thoyib, A., Troena, E. A., & Setiawan, M. (2015). The Minang Entrepreneur Characteristic. Procedia - Social and Behavioral Sciences, 211, 819–826.
  12. Jensen, C., & Meckling, H. (1976). Theory of Firm: Managerial Bahavior, agency Costs, and Ownership Structure. Journal of Financial Economics, 3.
  13. Klopfer, L. (1993). Padang restaurants: Creating “ethnic” cuisine in Indonesia. Food and Foodways, 5(3), 293–304.
  14. Mardatillah, A. (2020). The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage. Journal of Ethnic Foods, 7(1), 34.
  15. Miles, M. B., & Huberman, A. M. (1994). Qualitative data analysis: An expanded sourcebook. Sage.
  16. Munir, M., Mustansyir, R., & Rumambo Pandin, M. G. (2020). The Minang restaurant business ethics: A case study in Yogyakarta, Indonesia. Opción: Revista de Ciencias Humanas y Sociales, 91 (April), 1141–1174.
  17. Naim, M. (1993). Sistem Pengelolaan Restoran Minang Sebuah Prototype Sistem Ekonomi Kekeluargaan. Universitas Andalas.
  18. Naim, M., Paragoan, W., Asril, Z., & Rasyid, F. (1987). Jurus manajemen Indonesia: Sistem pengelolaan restoran Minang : sebuah prototip sistem ekonomi Pancasila (Ed. 1). Yayasan Obor Indonesia.
  19. Nastitie, D. P. (2018, September 7). Presiden IOC Thomas Bach Suka Rendang. Kompas.Id.
  20. Navis, A. A. (1986). Alam Takambang Jadi Guru, Adat dan Kebudayaan Minangkau. Jakarta: Pustaka Grafitipers.
  21. Nurmufida, M., Wangrimen, G. H., Reinalta, R., & Leonardi, K. (2017). Rendang: The treasure of minangkabau. Journal of Ethnic Foods, 4(4), 232–235.
  22. Sugiyono, S. (2014). Metode Penelitian kuantitatif, kualitatif dan R & D. Bandung: Alfabeta.
  23. Suri, R. A. (2015). Rendang: Minang legacy to the world. Afterhours Books.
  24. Zacharakis, A., & Bygrave, W. D. (2019). Entrepreneurship. John Wiley & Sons.