Capital Transformation in the Ethnic Restaurant Brand in Pekanbaru, Indonesia

Abstract

Abstract This study aims to examine the capital form and transformation in ethnic restaurant brands in Pekanbaru, Indonesia. Bourdieu’s concept of forms of capital was used to appraise cultural production in six ethnic restaurant brands, including Kim Teng, Ayam Penyet Pemuda Semarang, Bare Solok, Sultan Resto, Pondok Patin, and Koki Sunda. Direct observations and in-depth ethnographic interviews with restaurant owners were conducted. The results revealed that the forms of capital in ethnic restaurant brands are closely related to ethnicity and the restaurant industry forms a culture of production. Moreover, the six restaurants produce four different aspects of cultural production, including community, identity, culture and history, and partnership. Their transformation forms economic capital as the restaurants were established for financial benefits. Hence, it can be inferred that economic capital needs to be supported by symbolic, social, and cultural capital for financial benefits.