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All Journal Socia : Jurnal Ilmu-Ilmu Sosial Journal of Economic, Bussines and Accounting (COSTING) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Tourism Scientific Journal Altasia : Jurnal Pariwisata Indonesia Community Engagement and Emergence Journal (CEEJ) Dinasti International Journal of Digital Business Management Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Industri Pariwisata Jurnal Sosial dan Teknologi Aptekmas : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Journal of Innovation Research and Knowledge Journal of Social And Economics Research INJURITY: Journal of Interdisciplinary Studies Jurnal Pengabdian Pada Masyarakat Jurnal Abdimas Terapan Journal of Multidisciplinary Science: MIKAILALSYS Barista : Jurnal Kajian Bahasa dan Pariwisata Qurthuba: The Journal of History and Islamic Civilization Holistik Analisis Nexus E-Amal: Jurnal Pengabdian Kepada Masyarakat INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Eduturisma Journal of Social Science
Imam Ardiansyah
Program Studi Hospitality & Pariwisata, Universitas Bunda Mulia
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ANALISIS MENU ENGINEERING DALAM UPAYA MENINGKATKAN PROFITABILITAS DI RESTORAN KUBU AT MANDAPA, BALI Vina; Imam Ardiansyah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 2 (2026): Volume 11 No. 02, Juni 2026.
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i2.58411

Abstract

This study is motivated by the instability of sales revenue and the high number of reservation cancellations at Kubu at Mandapa Restaurant, Bali, indicating that not all menu items contribute optimally to the restaurant's profitability. The Ubud area recorded 265 restaurants in 2024, making it the most competitive culinary district in Gianyar Regency, requiring every restaurant to maintain an effective menu management strategy. This study aims to analyze the popularity index, contribution margin, and menu classification based on menu engineering, as well as to formulate profitability improvement strategies at Kubu at Mandapa Restaurant. This study employed a descriptive quantitative approach, with primary and secondary data collected through sales data for the period of January to December 2025, selling prices, and food cost data obtained via documentation, unstructured interviews, and participant observation. The analytical methods used include menu mix percentage analysis, contribution margin analysis, menu engineering worksheet analysis, and menu engineering-based profitability improvement strategy analysis. Based on the analysis of 21 menu items over a one-year period, menus were classified into 4 categories: 19.05% or 4 items as Star, 38.10% or 8 items as Plowhorse, 9.52% or 2 items as Puzzle, and 33.33% or 7 items as Dog. Star category menus are maintained by preserving consistency in taste, ingredient quality, portion size, and presentation standards, as well as by positioning them as flagship items in the restaurant's promotion. Plowhorse category menus are modified through raw material cost efficiency, recipe and portion adjustment, and gradual, selective selling price review. Puzzle category menus are enhanced through suggestive selling, storytelling, and repositioning within the menu list. Dog category menus are critically evaluated through recipe modification, repositioning, integration into set menus, or r
STRATEGI PENGEMBANGAN DAYA TARIK DESTINASI WISATA KULINER DI RESTO APUNG MUARA ANGKE, JAKARTA UTARA Isabel Meyliana; Imam Ardiansyah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.62536

Abstract

Employee performance is a crucial factor in an institution's ability to realize its work programs and vision and mission. There are many factors that can enhance employee performance such as working hours, compensation, and experience. The purpose of this study is to determine the influence of working hours, This study aims to identify the development strategy for enhancing the attractiveness of the culinary tourism destination at Resto Apung Muara Angke, North Jakarta. This research employed a mixed-method approach. The qualitative method was used to describe the appropriate strategies, while the quantitative method was used to analyze numerical data from the IFAS and EFAS matrices. Data were collected through direct observation, in-depth interviews, questionnaire distribution to 41 respondents, and documentation. The samples in this study consisted of related parties, including the Sub-Department, UP3, temporary management, restaurant vendors, and visitors at Resto Apung Muara Angke. Based on the IFAS analysis, the total score obtained was 3.468, with the strength score of 1.990 being higher than the weakness score of 1.478. Meanwhile, the EFAS analysis showed a total score of 3.363, with the opportunity score of 1.722 being higher than the threat score of 1.641. These results indicate that Resto Apung Muara Angke has favorable internal and external conditions for further development. Based on the SWOT analysis, Resto Apung is positioned in Quadrant I, with an X value of 0.512 and a Y value of 0.081. Therefore, the appropriate strategy is an aggressive strategy or SO strategy, which utilizes strengths to seize opportunities. Based on the QSPM matrix, the main strategic priority that can be implemented is to develop the image of Resto Apung as a seafood culinary tourism destination based on the experience of dining in a waterfront area, with the highest TAS score of 5.940. This strategy can be supported through digital promotion, strengthening the image of Muara Angke’s distinctive seafood, integration into North Jakarta culinary tourism packages, and the regular organization of culinary events.
Co-Authors Alexander Mervin Cahyana Andhika Baruri Andika Purnama Angelica Laurentsia Angelica, Gloria Anita, Tiurida Lily Antonius Rizki Krisnadi Antonius Rizki Krisnadi Ayu Nadia Aini Bella Elvi Susanto Carren Siddik Christy Karunia Claudius, Vincent Delvin Chandra Desnecia Hellena Margau DESSY NATALIA Dewanta Facrureza Dewantara Fachrureza Dewantara, Yudhiet Fajar Djunaid, Ika Suryono Endah Fitriyani Eric Julianto Eriska Japcilia Esther Shane Stevenson Evelyn Octaviani Facrureza, Dewanta Fahry Ahmad Febrianti Fortuna, Stephanie Gloria Angelica Hani Hari Iskandar Hema, Lamtiar Heru Kurniadi Huda, Lailatul Idris, Nina Irene Amalia Chandra Isabel Meyliana Iskandar, Hari Jocelyn Kartono Lia Natalie Liyandari, Suci Melissa Priskila Saksono Michelle Angelica Tiofanny Milanica Mohamad, Norhaya Hanum Muhammad Sutiyadi Nicholas Daniel Gunawan Nico Nico Novika Salina Nur Fitri Silmi Nurul Fauziah Oktariani, Oktariani Paulina Paulina Permata Sari, Mustika Prayogo Susanto Ratna Gema Maulida Rosanto, Stephanie Santi Rahmasari sari, yelfira Sariyowan, Noudricha Michelle Sharene, Sharene Silmi, Nur Fitri Siti Nurhaliza Sofiani, Sofiani Superwiratni Superwiratni Susanto, Prayogo Tan, Viony Valencia, Sthefanny Vania Magdalena Vina Vishnuvardhana Soeprapto Vishnuvardhana, Vishnuvardhana Vivian Octariana Wijaya, Sherren Windy Ivana Weun