From Certification to Compliance: Halal Compliance Rating in Indonesian Restaurants

Inas Afifah Zahra; Mohammad Nur Rianto Al Arif; Muniaty Aisyah; Yuke Rahmawati

doi:10.15408/etk.v25i1.50283

Authors

Inas Afifah Zahra Universitas Islam Negeri Syarif Hidayatullah Jakarta https://orcid.org/0009-0000-8892-8222
Mohammad Nur Rianto Al Arif Universitas Islam Negeri Syarif Hidayatullah Jakarta https://orcid.org/0000-0002-5731-1411
Muniaty Aisyah Universitas Islam Negeri Syarif Hidayatullah Jakarta https://orcid.org/0000-0001-9870-4898
Yuke Rahmawati Universitas Islam Negeri Syarif Hidayatullah Jakarta https://orcid.org/0000-0002-4256-7975

DOI:

https://doi.org/10.15408/etk.v25i1.50283

Keywords:

Halal assurance system, halal food, governance, business, sustainability

Abstract

Research Originality: This study extends halal restaurant research by reframing halal compliance from a binary certification issue into a multidimensional managerial construct. It does so through a Halal Compliance Rating (HCR) framework based on the Indonesian Halal Assurance System (IHAS).

Research Objectives: This study aims to measure the importance and performance of implementing IHAS-based HCR in halal restaurants in Indonesia

Research Method: The study applied a cross-sectional survey involving 40 halal-certified restaurants purposively sampled. A structured 20-item questionnaire was developed based on the IHAS and was administered to restaurant operators. The data were then analyzed using Importance Performance Analysis (IPA).

Empirical Results: Halal-certified restaurants performed well in operational aspects of halal, including thayyib and halal practices, hygiene, branding, customer trust, and halal supply chains. However, lower ratings were recorded in the human resource, cultural, and sustainability dimensions.

Implications: Halal restaurant operators are expected to improve post-certification halal governance by developing staff, incorporating Islamic service values, and adopting sustainability practices. Policy implications point to the halal authorities to strengthen capacity, provision, and monitoring systems, and to ensure substantive compliance.

JEL Classification: M14, L66, Z12

Downloads

Download data is not yet available.

References

Abdul-Mokti, H., Kamri, N. A., & Mohd Balwi, M. A. W. F. (2024). Tayyiban in Halal Food Production: A Systematic Literature Review. Journal of Islamic Marketing, 15(2), 397–417. https://doi.org/10.1108/JIMA-03-2022-0098.

Akhiroh, P., Utami, H. D., Al Awwaly, K. U., Febrianto, N., & Hartono, B. (2025). Synergizing Halal Compliance with Balanced Scorecard Approach: Implications for Supply Chain Performance in Indonesian Fried Chicken MSMEs. Sustainability, 17(21), 9814). https://doi.org/10.3390/su17219814.

Almunawar, M. N., Fauzi, A. M., Almunawar, Z. S., & Masri, M. (2025). Modelling Business Ecosystem of Halal Industry: Case Halal Food Industry in Indonesia. Journal of Islamic Marketing, 16(10), 2948–2967. https://doi.org/10.1108/JIMA-06-2024-0221.

Almunawar, M. N., Musa, S. F. P. D., & Ab Talib, M. S. (2026). Collaborative Networks in Halal Tourism: a Business Ecosystem Perspective. Journal of Islamic Marketing, In-press. 1–26. https://doi.org/10.1108/JIMA-12-2025-0799

Amer, M. (2023). Linkage among Halal Quality Standard Certification and SME’s Performance: Palestinian Food Halal Certified SME’s Context. Arab Gulf Journal of Scientific Research, 43(4), 1414–1425. https://doi.org/10.1108/AGJSR-03-2023-0109.

Arham, Q. L., Saputra, R., & Defaz, F. P. (2022). Literature Review: Pengaruh Brand Image Terhadap Produk Kuliner Rendang di Sumatera Barat. Journal of Food and Culinary, 5(2), 49–57. https://doi.org/10.12928/jfc.v5i2.6584.

Aslan, H. (2023). The Influence of Halal Awareness, Halal Certificate, Subjective Norms, Perceived Behavioral Control, Attitude, and Trust on Purchase Intention of Culinary Products among Muslim Consumers in Turkey. International Journal of Gastronomy and Food Science, 32, 100726. https://doi.org/10.1016/j.ijgfs.2023.100726.

Azam, M. S. E., Abdullah, M. A., & Ahmad, A. N. (2021). Identifying and Measuring the Weights of Halal Compliance Rating (HCR) Components of Best Halal Practices by Applying the AHP Method. International Journal of Islamic Business Ethics, 6(2), 104-120. https://doi.org/10.30659/ijibe.6.2.104-118.

Azam, M. S. E., Abdullah, M. A., & Ahmad, A. N. (2022). Investigating the Methods of Restaurant Rating to Develop Halal Compliance Rating (HCR) Tool Within the Halal Certified Restaurants Globally. Journal of Islamic Economic and Business Research, 2(1), 51–65. https://doi.org/10.18196/jiebr.v2i1.32.

Azam, M. S. E., Ahmad, A. N., & Jaiyeoba, H. B. (2024). Ranking and Rating Halal-Certified Restaurants in Malaysia: An Application of AHP. Journal of Islamic Marketing, 15(7), 1743–1765. https://doi.org/10.1108/JIMA-02-2023-0041.

Creswell, J. W., & Creswell, J. D. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (5th ed.). New York: Sage Publication Inc.

Darmalaksana, W. (2025). How is the Halal Certification Policy Implemented? Perspective Analysis of Small and Medium Enterprises (SMEs) in Indonesia. Journal of Islamic Accounting and Business Research, 16(7), 1205-1222. https://doi.org/10.1108/JIABR-12-2022-0342.

Djakasaputra, A., Juliana, Aditi, B., Fachrurazi, & Mas’ad, M. A. (2023). The Influence of Halal Certification, Halal Awareness, and Brand Image on Interest in Buying Halal Food Products: An Empirical Study of Consumers in Indonesia. International Journal of Islamic Business and Economics (IJIBEC), 7(2), 103–115. https://doi.org/10.28918/ijibec.v7i2.2003.

Ellahi, R. M., Wood, L. C., & Bekhit, A. E.-D. A. (2026). A Multi-Layer Industry 4.0 Framework for Ensuring Halal Integrity in NZ Meat Supply Chains. Food Control, 182, 111880. https://doi.org/10.1016/j.foodcont.2025.111880.

Fauzi, M. A., Mohd Ali, N. S., Mat Russ, N., Mohamad, F., Battour, M., & Mohd Zaki, N. N. (2024). Halal Certification in Food Products: Science Mapping of Present and Future Trends. Journal of Islamic Marketing, 15(12), 3564–3580. https://doi.org/10.1108/JIMA-12-2023-0407.

Fernando, Y., Eing, G. C., & Wahyuni-TD, I. S. (2024). Metaverse-Supply Chain and Halal Behavior: Bibliometric Analysis, Framework and Implications. Journal of Islamic Marketing, 16(4), 1174–1208. https://doi.org/10.1108/JIMA-07-2023-0228.

Fernando, Y., Saedan, R., Shaharudin, M. S., & Mohamed, A. (2021). Integrity in Halal Food Supply Chain Towards the Society 5.0. Journal of Governance and Integrity, 4(2), 103–114. https://doi.org/10.15282/jgi.4.2.2021.5948.

Geng, X., & Chu, X. (2012). A New Importance–Performance Analysis Approach for Customer Satisfaction Evaluation Supporting PSS Design. Expert Systems with Applications, 39(1), 1492–1502. https://doi.org/10.1016/j.eswa.2011.08.038.

Harwati, Asih, A. M. S., & Sopha, B. M. (2025). Resilience in Halal Supply Chain: from Definition to Framework. Journal of Islamic Marketing, 16(8), 2187–2223. https://doi.org/10.1108/JIMA-02-2024-0067.

Islam, M. M. (2025). Halal Supply Chain Management Readiness and Halal Cosmetics in Bangladesh. Journal of Islamic Marketing, 16(8), 2148–2186. https://doi.org/10.1108/JIMA-05-2022-0130.

Ismail, I. J. (2025). Halal Brand Quality and Halal Food Purchasing Intention Among University Students: the Moderating Effect of Customer-Employee Interactions. Social Sciences & Humanities Open, 11, 101352. hhttps://doi.org/10.1016/j.ssaho.2025.101352.

Jaiyeoba, H. B., Abdullah, M. A., & Khalid, A. A. (2025). The Influence of Integrated Sustainability Practices on the Sustainability of Halal Businesses. Journal of Islamic Marketing, 16(11), 3320–3345. https://doi.org/10.1108/JIMA-06-2023-0172.

Jusuf, D. I. (2023). The Influence of Brand Image and Price on Purchasing Decisions at the Ampera Restaurant in Bandung. Jurnal Ekonomi, Akuntansi Dan Manajemen Indonesia, 2(02), 1–6.

Khan, N., Falahat, M., Ullah, I., Sikandar, H., & Van, N. T. (2025). Technological Innovation For Religious Compliance: A Framework for AI and Blockchain Implementation in Halal Food Supply Chains. Journal of Islamic Marketing. https://doi.org/10.1108/JIMA-04-2025-0263.

Khan, S., Haleem, A., & Khan, M. I. (2020). Risk Management in Halal Supply Chain: An Integrated Fuzzy Delphi and DEMATEL Approach. Journal of Modelling in Management, 16(1), 172–214. https://doi.org/10.1108/JM2-09-2019-0228.

Koc, F., Ozkan, B., Komodromos, M., Halil Efendioglu, I., & Baran, T. (2025). The Effects of Trust and Religiosity on Halal Products Purchase Intention: Indirect Effect of Attitude. EuroMed Journal of Business, 20(5), 141–165. https://doi.org/10.1108/EMJB-01-2024-0004.

Kohilavani, Wan Abdullah, W. N., Yang, T. A., Sifat, S. A., & Zzaman, W. (2021). Development of Safe Halal Food Management System (SHFMS). Food Control, 127, 108137. hhttps://doi.org/10.1016/j.foodcont.2021.108137.

Kristanto, D., & Kurniawati, D. A. (2025). Financial Performance of Indonesian Frozen Food MSMEs: Halal Supply Chain Resilience, Certification and Competitive Advantage. Journal of Islamic Marketing, 16(10), 3092–3114. https://doi.org/10.1108/JIMA-07-2024-0278.

Lai, L. S. L., & To, W. M. (2010). Importance‐Performance Analysis for Public Management Decision Making: An Empirical Study of China’s Macao Special Administrative Region. Management Decision, 48(2), 277–295. https://doi.org/10.1108/00251741011022626.

Loussaief, A., Ying-Chao Lin, J., Phuc Dang, H., Bouslama, N., & Cheng, J. M. S. (2024). Eating Halal: A Serial Mediation Model for the Effect of Religiosity on the Intention to Purchase Halal-Certified Food. Asia Pacific Journal of Marketing and Logistics, 36(1), 167–184. https://doi.org/10.1108/APJML-10-2022-0868.

Martilla, J. A., & James, J. C. (1977). Importance-Performance Analysis. The Journal of Marketing, 41(1), 77–79.

Mursid, A., & Wu, C. H. J. (2022). Halal Company Identity and Halal Restaurant Loyalty: The Role of Customer Satisfaction, Customer Trust and Customer-Company Identification. Journal of Islamic Marketing, 13(12), 2521–2541. https://doi.org/10.1108/JIMA-01-2020-0014.

Noor, N. (2025). Halal Service Quality: Systematic Review, Conceptual Model and Future Research. Journal of Islamic Accounting and Business Research, 1759–0817. https://doi.org/10.1108/JIABR-06-2024-0211.

Nur Azizah, S., Koeswinarno, K., Nur Salam, A., Ansyah, R. H. A., Kustini, K., Atieqoh, S., & M., F. (2025). Linking Halal Certificate and Micro, Small and Medium Enterprises (MSMES) Performance in Indonesia. International Journal of Islamic and Middle Eastern Finance and Management, 18(6), 1271–1290. https://doi.org/10.1108/IMEFM-12-2023-0463.

Othman, B., & Md Nawi, N. H. (2025). Halal Standards Practices in the Food Industry: The Impact of Halal Assuarnce and Operations. Journal of Islamic Marketing. https://doi.org/10.1108/JIMA-02-2023-0051

Pehin Dato Musa, S. F., & Besar, H. A. (2025). Halal and Tayyiban Food Security: The Way Forward for Brunei Darussalam. In Idris, R., Tareq, M. A., Pehin Dato Musa, S. F., & Sumardi, W. H. (Eds.), The Halal Industry in Asia: Perspectives from Brunei Darussalam, Malaysia, Japan, Indonesia and China, 313–331. Singapore: Springer Nature.

Pradana, M., & Elisa, H. P. (2026). Measuring the Performance of Firms’ Supply Chain Management Practices and Competition Capabilities: Mediating Effect of Halal Credence. Journal of Islamic Marketing, 17(6), 2133-2147. https://doi.org/10.1108/JIMA-06-2024-0248.

Purnomo, B. R., Ikawati, R., & Erwanto, Y. (2026). Halal Certification Boosts Ratings, Not Sales: Signalling Theory and MSME Modernization in Indonesia’s Digital Food Ecosystem. British Food Journal, 1–20. https://doi.org/10.1108/BFJ-09-2025-1198.

Qadri, H. M.-D. (2024). The Global Halal Industry: A Research Companion. New York: Routledge.

Rahman, M. M., Razimi, M. S. A., Ariffin, A. S., & Hashim, N. (2024). Navigating Moral Landscape: Islamic Ethical Choices and Sustainability in Halal Meat Production and Consumption. Discover Sustainability, 5(1), 225. https://doi.org/10.1007/s43621-024-00388-y.

Rejeb, A., Rejeb, K., & Zrelli, I. (2025). Exploring the State-of-the-Art of Halal Food Research Using Latent Dirichlet Allocation. Discover Food, 5(1), 24. https://doi.org/10.1007/s44187-025-00298-6.

Rosli, N. L., Jamaludin, M. A. Bin, & Ahmad, A. N. B. (2024). Beyond Halal Cuisine: A Comprehensive Exploration of Shariah Compliance in Tourism and Hospitality. Tazkia Islamic Finance and Business Review, 18(1), 120–139. https://doi.org/10.30993/tifbr.v18i1.370.

Slack, N. (1994). The Importance‐Performance Matrix as a Determinant of Improvement Priority. International Journal of Operations & Production Management, 14(5), 59–75. https://doi.org/10.1108/01443579410056803.

Sthapit, E., Björk, P., Piramanayagam, S., & Coudounaris, D. N. (2023). Antecedents and Outcomes of Memorable Halal Food Experiences of Non-Muslim Tourists. Journal of Islamic Marketing, 14(4), 913–936. https://doi.org/10.1108/JIMA-08-2021-0271.

Sulaiman, N. A., Yahya, Y., Mohd-Sabrun, I., & Zakaria, Z. (2026). Impact of Internal Factors on Halal Food Business Performance: The Mediating Effects of Halal Critical Point. Journal of Islamic Accounting and Business Research, 1–30. https://doi.org/10.1108/JIABR-04-2024-0140.

Susanty, A., Puspitasari, N. B., Jie, F., Akhsan, F. A., & Jati, S. (2025). Consumer Acceptance of Halal Food Traceability Systems: A Novel Integrated Approach Using Modified UTAUT and Delone & Mclean Models to Promote Sustainable Food Supply Chain Practices. Cleaner Logistics and Supply Chain, 15, 100226. https://doi.org/10.1016/j.clscn.2025.100226.