Analisa Menu Engineering dalam Upaya Meningkatkan Kualitas Menu

Nilam, Allysa
Wirawan, Putu Eka
Sudiarta, I Nyoman

Jurnal Ilmiah Pariwisata dan Bisnis
Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024

Kualitas menu wajib diperhatikan dalam menjalankan sebuah restoran. Salah satu cara untuk meningkatkan kualitas menu adalah dengan menggunakan analisa Menu Engineering. Penelitian ini adalah penelitian analisa Menu Engineering dalam upaya meningkatkan kualitas menu di Aperitif Restaurant and Bar Ubud. Adapun yang melatar belakangi penulis untuk mengangkat judul ini adalah selama melaksanakan training, penulis memperhatikan Aperitif Restaurant and Bar Ubud belum pernah melaksanakan analisa menu engineering dalam upaya meningkatkan kualitas menunya. Oleh karena itu, penulis mengangkat judul ini dengan tujuan mengetahui klasifikasi menu, tingkat popularitas dan profitabilitas serta tindak lanjut yang dapat diterapkan terhadap menu Aperitif Restaurant and Bar Ubud. Metode penelitian ini adalah penelitian lapangan (field research) yang deskriftif dengan pendekatan kuantitatif dan kualitatif. Hasil penelitian terhadap Menu Bar (A’la Carte) yang terdiri dari 13 item menunjukkan bahwa terdapat 3 item atau 23,1% (Cured Fish, Tofu, dan Cheese Platter) tergolong Star, 6 item atau 46,2% (Flammekueche, Hokkaido Scallop, Wagyu Burger, Lobster Tortellini, Sensation White, dan Chocolate Bounty) tergolong Plowhorse, terdapat 4 item atau 30,8% (Martino, Venison Wellington, Mushroom Wellington, dan Wagyu Kagoshima) tergolong Puzzle, dan terdapat 0 item atau 0,0% yang tergolong Dog. Dengan Wagyu Burger sebagai menu yang memiliki tingkat popularitas dan profitabilitas tertinggi. Tindak lanjut yang dapat dilakukan terhadap golongan Star adalah makanan perlu dipertahankan dari segi warna, penampilan/platting, tekstur, rasa/taste, dan ingredients. Terhadap golongan plowhorse perlu dipertahankan dan ditingkatkan kembali serta perlu adanya perbaikan standard recipe. Terhadap golongan puzzle perlu ditingkatkan lagi dari segi platting, tekstur, dan taste, mengevaluasi kembali standard recipe serta meningkatkan skill staff kitchen. The quality of the menu must be considered in running a restaurant. One way to improve menu quality is to use Menu Engineering analysis. This research is an analysis of Menu Engineering in an effort to improve the quality of the menu at Aperitif Restaurant and Bar Ubud. The background behind the author to raise this title is that during the training, the author noticed that Aperitif Restaurant and Bar Ubud had never carried out an engineering menu analysis in an effort to improve the quality of the menu. Therefore, the author raised this title with the aim of knowing the classification of the menu, the level of popularity and profitability as well as the follow-up that can be applied to the Aperitif Restaurant and Bar Ubud menu. This research method is a descriptive field research with quantitative and qualitative approaches. The results of the study on the Menu Bar (A'la Carte) which consisted of 13 items showed that there were 3 items or 23.1% (Cured Fish, Tofu, and Cheese Platter) classified as Star, 6 items or 46.2% (Flammekueche, Hokkaido Scallop, Wagyu Burger, Lobster Tortellini, Sensation White, and Chocolate Bounty) are classified as Plowhorse, there are 4 items or 30.8% (Martino, Venison Wellington, Mushroom Wellington, and Wagyu Kagoshima) are classified as Puzzles, and there are 0 items or 0.0 % belonging to Dog. With Wagyu Burger as a menu that has the highest level of popularity and profitability. The follow-up that can be done for the Star class is that food needs to be maintained in terms of color, appearance/platting, texture, taste, and ingredients. The flowhorse group needs to be maintained and improved again and there is a need to improve the standard recipe. The puzzle group needs to be improved in terms of plating, texture, and taste, re-evaluating the standard recipe and improving the skills of the kitchen staff.