<![CDATA[Food menus in the culinary and restaurant industries often involve various complex features, such as food origin, food category, diet category, ingredients, and time. This study aims to develop a Decision Support System (DSS) based on the AHP method to assist chefs, restaurant managers and food business owners in compiling a menu, meeting nutritional needs, taking into account preferences and limitations, and creating a pleasant dining experience. This research uses a system-development and quantitative decision-modeling approach in which AHP is implemented as the decision calculation method. The analysis procedure includes hierarchy identification, pairwise comparison, matrix normalization, priority-weight calculation, consistency testing using CI and CR, global-priority ranking, and functional verification using black-box and white-box testing. The results show preferences in the process of determining food menus by producing Cold Coffee with a value of 0.30 (29%), Biscuit Dough Donuts with a value of 0.25 (25%), Chicken Dimsum with a value of 0.21 (21%), Succotash with a value of 0.15 (15%), and Toffee Banana with a value of 0.10 (10%). Practically, the system is intended to support managers or chefs by making the comparison of menu alternatives more structured and by showing the priority of each alternative according to the established criteria.]]>
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