Analysis of Menu Engineering and Culinary Heritage Performance

I Made Wijayananda; Ni Komang Emiliani Krisdalini; Ni Komang Anik Purwasih; I Komang Andika Januarsa Putera; I Nyoman Adi Putra Wiguna; Prastha Adyatma

doi:10.55927/fjmr.v5i8.160

Authors

I Made Wijayananda Bali Tourism Polytechnic
Ni Komang Emiliani Krisdalini Bali Tourism Polytechnic
Ni Komang Anik Purwasih Bali Tourism Polytechnic
I Komang Andika Januarsa Putera Bali Tourism Polytechnic
I Nyoman Adi Putra Wiguna Bali Tourism Polytechnic
Prastha Adyatma Bali Tourism Polytechnic

DOI:

https://doi.org/10.55927/fjmr.v5i8.160

Keywords:

Menu Engineering, Culinary Heritage, Indonesian Cuisine Menu, Hospitality Management, Bali Hotel Restaurant

Abstract

This study analyzes the performance of Indonesian cuisine menus at Restaurant C through the integration of menu engineering and culinary heritage performance. The study aims to examine the relationship between cultural value and menu business performance in Bali’s hospitality industry. A descriptive qualitative approach supported by simple quantitative analysis was applied using menu engineering methods. The sample consisted of 14 Indonesian cuisine menus analyzed through sales data, production costs, and observations in 2025. The findings show the dominance of the Star category, while 93% of the menus were identified as culinary heritage products, indicating a positive relationship between cultural value and profitability. Traditional menus therefore have strong potential as flagship products and cultural preservation media in the modern hospitality industry.

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