Developing a Well-being Model for Gastronomic Tourism Entre-preneurs Using a Eudaimonic Dimension Approach

Gastronomic tourism has rapidly developed as a subsector of tourism that not only offers culinary experiences but also represents local cultural identity. However, gastronomic entrepreneurs face complex challenges ranging from intense competition to external pressures, which affect their well-being. This study aimed to develop a well-being model based on the eudaimonic dimension for gastronomic tourism entrepreneurs through a case study of Mr. Hardadi, the owner of Singkong Keju D-9 in Salatiga. The research employed a qualitative approach with phenomenological methods, using in-depth interviews, participatory observation, and documentation, analyzed through the-matic analysis with the support of NVivo software. The findings revealed nine core components of eudaimonic well-being: generosity, sincerity, self-introspection, spirituality, inner peace, usefulness to others, gratitude, humility, and optimism. These components demonstrate that entrepreneurs’ well-being is not solely determined by economic factors but also by life meaning, social relationships, and spiritual values. The conceptual model developed in this study shows that eudaimonic well-being functions in two ways: as an outcome of entrepreneurial activity and as psychological capital to face business challenges. The findings provide practical implications for entrepreneurs in integrating meaningful well-being into business practices, academics in enriching studies on the relationship between well-being and entrepreneurship, and policymakers in designing programs that support the sustainability of gastronomic tourism in Indonesia.