Analisis Menu A’la Carte di Mase Uma Kitchen & Bar Umalas Seminyak Bali

Abstract

Pulau Bali adalah salah satu bagian dari kepulauan Indonesia yang memilikipotensi pariwisata.Pengembangan daerah tujuan wisata memerlukan saranaakomodasi yang memadai. Salah satu sarana akomodasi tersebut adalah restoran. Dalam dunia usaha restoran pada saat ini, tingkat kepopuleran dan profitabilitas pada sebuah makanan sangat penting untuk di jaga hal tersebut adalah merupakan suatu masalah yang dihadapi oleh para pengusaha restoran. Untuk dapat mempertahankan kepopuleran dan profitabilitas sebuah makanan maka diperlukan analisis menu yang efektif. Masalah dalam penelitian ini adalah bagaimana performa Menu A’la Carte di Mase Uma Kitchen & Bar Umalas jika diukur berdasarkan tingkat popularitas dan profitabilitas. Penyelesaian masalah dalam penelitian ini adalah dengan menggunakan tenik menu engineering. Penelitian ini menganalisis menu a’la cartedi Mase Uma Kitchen & Bar. Analisis yang dilakukan menggunakan teknikmenu engineering. Hasil penelitian menunjukkan bahwa hasil dari klasifikasi menu a’la carte di Mase Uma Kitchen & Bar menggunakan metode menu engineering adalah dari jumlah 32 item menu, 7 item atau 21,87% termasuk dalam kategori star, 12 item atau 34,37% termasuk dalam kategori plowhorse, 5 item atau 18,75% termasuk dalam kategori puzzle, 8 item atau 25% termasuk dalam kategori dog. Berdasarkan hasil analisis dapat dilihat bahwa item menu dengan kategori dog masih tinggi dan memiliki selisih yang tidak jauh dengan kategori star, plowhorse dan juga puzzle. Hal ini menunjukkan performa menu di Mase Uma Kitchen & Bar belum cukup bagus dan perlu dilakukan analisis menu secara rutin untuk menaikkan pendapatan di Mase Uma Kitchen & Bar.
 
 The island of Bali is one part of the Indonesian archipelago that has tourism potential. Development of tourist destinations requires adequate accommodation facilities. One of the accommodation facilities is a restaurant. In today's restaurant business world, the level of popularity and profitability of a food is very important to maintain, this is a problem faced by restaurant entrepreneurs. To be able to maintain the popularity and profitability of a food, an effective menu analysis is needed. The problem in this study is how the performance of the A'la Carte Menu at Mase Uma Kitchen & Bar Umalas is measured based on the level of popularity and profitability. The solution to the problem in this research is to use the engineering menu technique. This study analyzes the a'la carted menu at Mase Uma Kitchen & Bar. The analysis was carried out using menu engineering techniques. The results showed that the results of the a'la carte menu classification at Mase Uma Kitchen & Bar using the menu engineering method were from a total of 32 menu items, 7 items or 21.87% included in the star category, 12 items or 34.37% included in the star category. plowhorse category, 5 items or 18.75% included in the puzzle category, 8 items or 25% included in the dog category. Based on the results of the analysis, it can be seen that the menu item in the dog category is still high and has not much difference from the star, plowhorse and puzzle categories. This shows that the menu performance at Mase Uma Kitchen & Bar is not good enough and it is necessary to do regular menu analysis to increase revenue at Mase Uma Kitchen & Bar.