Optimizing Menu Performance through Menu Engineering and  Culinary Heritage Approach

I Gusti Ngurah Widya Kusuma; Luh Komang Ayu Adiriyani; I Kadek Nanda Mahendrayasa; Ni Ketut Pratiwi Indriyani; Komang Dinda Mas Pratiwi; I Gusti Agung Gede Witarsana

doi:10.55927/fjmr.v5i8.159

Authors

I Gusti Ngurah Widya Kusuma Bali Tourism Polytechnic
Luh Komang Ayu Adiriyani Bali Tourism Polytechnic
I Kadek Nanda Mahendrayasa Bali Tourism Polytechnic
Ni Ketut Pratiwi Indriyani Bali Tourism Polytechnic
Komang Dinda Mas Pratiwi Bali Tourism Polytechnic
I Gusti Agung Gede Witarsana Bali Tourism Polytechnic

DOI:

https://doi.org/10.55927/fjmr.v5i8.159

Keywords:

Menu Engineering, Culinary Heritage, Menu Performance, SWOT Analysis, Restaurant Management

Abstract

This study aims to evaluate the performance of Nusantara menu items at Restaurant A using the Menu Engineering approach and Culinary Heritage Performance Checklist, followed by SWOT analysis to formulate menu development strategies. A mixed-methods approach was employed by combining quantitative analysis of 75 menu items with qualitative data obtained through interviews, observations, documentation, and customer reviews. Data were collected over a two-month period at Restaurant A, Bali. The findings indicate that the Plowhorse category dominated the menu classification, while most Nusantara dishes met the culinary heritage criteria, demonstrating strong cultural authenticity but requiring profitability improvement. The integration of Menu Engineering, Culinary Heritage, and SWOT.

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