ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM

Authors

  • Jeheil Lontaan
  • Dailami Politeknik Pariwisata Batam
  • Wahyudi Ilham
  • Syailendra Reza Irwansyah Rezeki

Keywords:

Contribution Margin, Menu Engineering

Abstract

A food and beverage business requires a product to sell, namely a menu, a menu needs to be evaluated periodically to find out if the menu has increased or decreased. This study aims to determine the advantages and popularity of a menu using Menu Engineering theory and data processing with qualitative data as support. Menu Engineering theory uses 2 techniques, namely Menu Mix and Contribution Margin. This study provides results from 81 drink menus offered by MoMoo Juice Bar and Coffee Windsor, there are 28 menus or 34.57% in the star category, 13 menus or 16.05% in the plowhorse category, 21 menus or 25.93% in the category puzzle, and 19 menus or 23.46% in the dog category. Evaluation of the menu according to the classification is highly recommended to the management to increase business profitability.

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Published

25-12-2022

How to Cite

Jeheil Lontaan, Dailami, Wahyudi Ilham, & Syailendra Reza Irwansyah Rezeki. (2022). ANALISA MENU ENGINEERING “BEVERAGE” DI MOMOO JUICE BAR & COFFEE WINDSDOR KOTA BATAM. JURNAL MENATA, 1(2), 33–40. Retrieved from https://jurnal.btp.ac.id/index.php/menata-btp/article/view/75

Issue

Vol. 1 No. 2 (2022): NOPEMBER

Section

VOL.1. NO.2.NOPEMBER 2022

License

Copyright (c) 2022 Jeheil Lontaan, Dailami, Wahyudi Ilham, Syailendra Reza Irwansyah Rezeki

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.