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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Journal of Multidisciplinary Science: MIKAILALSYS
Antonius Rizki Krisnadi
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Physics Social Sciences Other

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PENGARUH PERUBAHAN PREFRENSI MAKANAN DAN DAMPAK TREN KULINER TERHADAP MINAT BELI MAKANAN TRADISIONAL GENERASI Z DI JAKARTA Ellen Erlanda; Antonius Rizki Krisnadi
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 03 (2025): Volume 10 No. 03 September 2025
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i03.30741

Abstract

The rapid development of the culinary industry in the era of globalization has impacted changes in consumer patterns, particularly among Generation Z, who are heavily influenced by modern culinary trends and social media. This phenomenon poses challenges for the sustainability of traditional foods, which are increasingly less favored due to shifting consumption preferences. This study aims to analyze the influence of changes in food preferences and the impact of culinary trends on Generation Z's purchasing interest in traditional foods in Jakarta. This study employs a quantitative method with a population of Generation Z aged 18–28 years who have purchased traditional Jakarta-style food. The sample was selected using purposive sampling with the Slovin formula, resulting in 100 respondents. Data collection was conducted through the distribution of a Likert-scale questionnaire, while data analysis utilized multiple linear regression analysis assisted by SPSS software. The validity and reliability tests showed that the research instruments were valid and reliable. The T-test indicated that changes in food preferences and culinary trends significantly influenced purchasing interest in traditional food, with calculated t-values of 5.742 and 4.940, respectively, which were greater than the critical t-value of 1.984, and a significance level of 0.000 < 0.05. The F test also showed the simultaneous influence of both independent variables with an F value of 46.501, which is greater than the F table value of 3.09. These findings prove that Generation Z tends to be interested in culinary innovations that combine elements of traditional food authenticity with modern culinary trends that are visually appealing and viral on social media. This study is expected to serve as a reference for strategies to preserve traditional food through adaptive innovation.
Menu Profitability Optimization Strategy Using Menu Engineering at Cafe Cali Jakarta Serafine Nadia Agnesia; Antonius Rizki Krisnadi
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 2 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i2.10975

Abstract

Cafe Cali Jakarta is a luxury rooftop bar operating under The Orient Jakarta in the premium Sudirman district of Central Jakarta; therefore, strategic menu portfolio management is essential for sustaining profitability amid high operational overhead and increasingly competitive rooftop venue dynamics. This study aims to analyze the popularity performance and contribution margin of each menu item, classify the items within the Menu Engineering matrix, and formulate data-driven menu optimization strategies. This study employed a descriptive quantitative approach supported by qualitative analysis. Sales data from January to October 2025, covering 36 active menu items across eight categories, were analyzed using the Menu Engineering method developed by Kasavana and Smith (1982). Qualitative data were collected through in-depth interviews with Dian Nugraha Firdaus as the key informant, Rangga Oktafidiawan as the main informant, and Evelina Kusumawardhani as an additional informant, supported by field observation for data triangulation. The findings indicate that, of the 36 menu items analyzed, 12 items (33.3%) were classified as Stars, 13 items (36.1%) as Plow Horses, seven items (19.4%) as Puzzles, and four items (11.1%) as Dogs. The Stars quadrant contributed 43.5% of the total portfolio contribution margin, indicating its central role in supporting menu profitability. Based on this classification, the recommended strategies include maintaining the quality of Stars while applying incremental price increases, improving Plow Horses margins through bundling and gradual repricing, increasing Puzzles visibility through structured suggestive selling and social media campaigns, and conducting contextual per-item evaluations for Dogs using a substitution-first approach. This study concludes that Menu Engineering provides a practical analytical basis for optimizing menu profitability and strategic decision-making in premium food and beverage venues. Its contribution lies in integrating quantitative menu performance analysis with qualitative managerial insights to support evidence-based menu optimization in a competitive rooftop bar context.
Co-Authors Ellen Erlanda Serafine Nadia Agnesia