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All Journal Jurnal Gastronomi Indonesia
Putu Ayu Pande Octaviana
Politeknik Pariwisata Bali
Social Sciences

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Manajemen Menu untuk Meningkatkan Profitabilitas di Seasalt Restaurant, Alila Seminyak Putu Ayu Pande Octaviana; I Nyoman Sudiksa; I Putu Utama
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (2020): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v8i1.546

Abstract

Seasalt Restaurant is the main food and beverage sales outlet in Alila Seminyak. In 2018, Seasalt Restaurant, the main food and beverage outlet did not achieve the profit target set by management. In addition, the actual cost of basic food raw materials exceeds the basic food raw material prices. This condition requires menu management to optimize food sales in restaurants, so as to get maximum income. This study aims to determine the classification of food menus in 2018 and determine the menu management to increase profitability. This study used quantitative analysis techniques using menu engineering approach by analyzing the level of popularity, profitability, menu classification and analyzing menu management through interviews. It was concluded that out of 75 menu items, there were 14 menu items in Star classification, 22 menu items in Plow horse classification, 18 menu items in Puzzle menu classification and 21 menu items in the Dog menu classification. Future studies are expected to test other factors that affect profitability, especially in restaurants.
Co-Authors I Putu Utama Sudiksa, I Nyoman