Optimizing Menu Performance Through Menu Engineering & Culinary Heritage Approach in Hotel Restaurant
DOI:
https://doi.org/10.59890/ijsas.v4i7.27Keywords:
Menu Engineering, Culinary Heritage, Menu Performance, Hotel Restaurant, SWOT Analysis.Abstract
This study aims to analyze the performance of Indonesian culinary heritage menus at Restaurant B using Menu Engineering integrated with the Culinary Heritage approach to provide a more comprehensive menu evaluation. A quantitative descriptive method was employed using sales data from 94 à la carte menu items observed from January to December 2025. Menu performance was evaluated based on popularity and contribution margin, while culinary heritage values were assessed using the Culinary Heritage Performance Checklist. The results show that 75% of Indonesian menus are classified as culinary heritage, with most categorized as Puzzle, indicating high profitability but low popularity. The findings suggest that menu bundling, storytelling, and promotional strategies can improve menu performance while preserving local culinary heritage.
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