Analisis Peningkatan Popularitas dan Profitabilitas Menu A’la Carte di Restoran Seminyak Kitchen Hotel Courtyard Bali Seminyak Resort - Wulandari, Ni Made Gita; Moch Nur Efendi; Widhyadanta, I Gede Dirga Surya Arya (Jurnal Ilmiah Pariwisata dan Bisnis, 2025)
Evaluasi menu perlu dilakukan untuk meningkatan kualitas dan efisiensi dari menu yang ditawarkan. Penelitian ini dilakukan karena terdapat permasalahan pada Restoran Seminyak Kitchen terkait kualitas makanan, efisiensi menu, serta kesibukan operasional restoran hanya berpusat ketika breakfast, namun mengalami penurunan kunjungan ketika lunch maupun dinner. Penelitian ini mempunyai tujuan mencari tahu daya tarik dari restoran, meningkatkan popularitas dan profitabilitas menu, serta strategi yang dapat dilakukan untuk menanggulangi permasalahan tersebut. Metode penelitian menggunakan metode kualitatif dengan analisis deksripftif dan sistem rekayasa menu (menu engineering) yang fokus terhadap indeks popularitas serta marjin kontribusi demi mengetahui pengklasifikasian dari setiap menu. Sumber data yakni data primer berupa hasil wawancara dari restoran manajer dan dosen tata boga serta pengamatan langsung dan data sekunder yaitu food sales history, food cost, selling price serta daftar menu dari Restoran Seminyak Kitchen, serta hasil publikasi pihak lain melalui studi pustaka. Berdasarkan hasil analisis menu engineering, kategori star terdiri dari 17 menu dengan presentase 32%, kategori plowhorse terdiri dari 20 menu dengan persentase 32%, kategori puzzle terdiri dari 9 menu dengan persentase 17%, kategori dog terdiri dari 7 menu dengan persentase 13%. Strategi yang dapat dilakukan kepada manajemen Restoran Seminyak adalah pengurangan dan pergantian menu dengan kategori dog, mengevaluasi harga produk dan biaya produksi menu dengan kategori plowhorse, penjualan sugestif dan promosi untuk menu dengan kategori puzzle, dan menjaga kualitas dan performa menu serta menjadikan menu dengan kategori star sebagai signature dish.Menu evaluation needs to be done to improve the quality and efficiency of the menu offered. This research was conducted because there were problems at the Seminyak Kitchen Restaurant related to food quality, menu efficiency, and the restaurant's operational activities were only centered on breakfast, but experienced a decrease in visits during lunch and dinner. The purpose of this study is to determine the attractiveness of the restaurant, increase the popularity and profitability of the menu, as well as strategies that can be done to overcome these problems. The research method uses a qualitative method with descriptive analysis and a menu engineering system that focuses on the popularity index and contribution margin so that the classification of each menu can be known. The data is sourced from primary data in the form of interviews with restaurant managers and culinary lecturers as well as direct observations and secondary data, namely food sales history, food costs, selling prices, and menu lists from Seminyak Kitchen Restaurant, as well as publication results from other parties through literature studies. Based on the results of menu engineering analysis, the star category consists of 17 menus with a percentage of 32%, the plowhorse category consists of 20 menus with a percentage of 32%, the puzzle category consists of 9 menus with a percentage of 17%, the dog category consists of 7 menus with a percentage of 13%. The strategy adopted by Seminyak Restaurant management is to reduce and replace menus with the dog category, evaluate product prices and production costs for menus with the plowhorse category, suggestive sales and promotions for menus with the puzzle category, and maintain the quality and performance of the menu and make the menu with the star category signature dishs.