Analisis Penerapan Menu Engineering dalam Upaya Meningkatkan Penjualan di Restoran XYZ

Muhammad Raviandra Hendrawan; Rendy  Sarudin

doi:10.55681/jige.v5i3.2870

Authors

Muhammad Raviandra Hendrawan Program Studi Hospitality & Pariwisata Universitas Bunda Mulia, Indonesia
Rendy Sarudin Program Studi Hospitality & Pariwisata Universitas Bunda Mulia, Indonesia

DOI:

https://doi.org/10.55681/jige.v5i3.2870

Keywords:

Menu, Menu Engineering, Penjualan

Abstract

This research was conducted at XYZ Restaurant to increase sales and minimize the food waste of food ala car’te menu using menu engineering method.. This research is a descriptive qualitative research with data collection methods of documentation, observation, interviews, and literature studies. The analysis method used in this research is triangulation and menu engineering analysis method. The results of menu engineering conducted in this study show that out of a total of 59 menus, there are 14 (23.73%) menus with the Stars classification. There are 20 (33.90%) menus with Plowhorse classification. There are 6 (10.17%) menus with Puzzle classification. There are 19 (32.20%) menus with Dog classification. These results indicate that the performance of the car'te-style food menu at XYZ Restaurant is still less than optimal because the percentage of Dog classification menus is high, which indicates a loss in cost and increases food waste due to the process of decay of food ingredients from the car'te-style food menu that is stored for too long.

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