Jurnal Gastronomi Indonesia
Vol 8 No 1 (2020): Jurnal Gastronomi Indonesia

Manajemen Menu untuk Meningkatkan Profitabilitas di Seasalt Restaurant, Alila Seminyak

Putu Ayu Pande Octaviana (Politeknik Pariwisata Bali)
I Nyoman Sudiksa (Politeknik Pariwisata Bali)
I Putu Utama (Politeknik Pariwisata Bali)



Article Info

Publish Date
26 Jun 2020

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.

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Journal Info

Abbrev

jgi

Publisher

Subject

Social Sciences

Description

Journal of Indonesian Gastronomy (Jurnal Gastronomi Indonesia/JGI) is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. The journal focuses on articles that explores all aspects related to the growing field of the interaction of gastronomy and food ...