ANALISIS REKAYASA MENU (MENU ENGINEERING) DAN PENGEMBANGAN PRODUK MENU A’LA CARTE BERBASIS UJI HEDONIK DI RESTORAN SERAMBI RASA THE BALCONE HOTEL SUITE & RESORT
Sari
Menu engineering is a method of evaluating a menu by examining the profitability and popularity level of each menu item over a certain period, then classifying them to develop new products. This research aims to determine the popularity and profitability of each menu item, develop new menu items, and conduct experiments to assess consumer preference at Serambi Rasa Restaurant, The Balcone Hotel Suites & Resort. This research is quantitative with a descriptive statistical method, where the independent variable is menu engineering and the dependent variable is product development. The samples consist of all 37 menu items at Serambi Rasa Restaurant and 95 panelists. Data analysis used two stages: (1) menu engineering methodology and (2) organoleptic test using hedonic preference assessment. Results for menu engineering show 5 star items, 15 plowhorse items, 10 puzzle items, and 7 dog items. For product development, 10 new items were derived from 3 puzzle and 7 dog menus, categorized as 8 main courses, 1 appetizer, and 1 dessert. The selected Pizza K-Pop Lovers was experimented with 3 expert panelists and 92 non-expert panelists. Based on hedonic test results, 43 panelists liked the aroma, 52 liked the color, 54 liked the texture, and 53 liked the taste.
Keywords: Menu Engineering: Star, Plowhorse, Puzzle, Dog; New Product Development: Appetizer, Soup, Main Course, Dessert
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DOI: https://doi.org/10.33559/esr.v6i1.2238