Optimizing Menu Performance Through Menu Engineering & Culinary Heritage Approach
DOI:
https://doi.org/10.59890/ijsas.v4i9.66Keywords:
Menu Engineering, Culinary Heritage, SWOT Analysis, Sustainability, Hotel Restaurant.Abstract
This study aims to evaluate the performance of the Indonesian Culinary Heritage menu at Restaurant D, a three-star hotel restaurant in Kuta, Bali, using the Menu Engineering method and SWOT analysis. A mixed methods approach was employed by integrating quantitative and qualitative data collected through menu sales records, observations, site visits, and semi structured interviews during a 12-month period. The analysis classified menu items into Star, Plowhorse, and Dog categories based on popularity and profitability. The findings indicate that Culinary Heritage menus demonstrate strong business performance and higher sustainability potential. The results provide practical recommendations for improving menu profitability, operational efficiency, and the long-term preservation of Indonesia's culinary heritage.
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