MENU ENGINEERING SEBAGAI LANGKAH PENETAPAN STRATEGI PEMASARAN PADA RESTORAN SARI LAUT RESTU BALI

Abstract

Engineering Menu Method so called “Unique Method of Menu Analysis and
Design” try to answer the probloms faced by restaurant entrepreneur. This method
implemeted in “Food Service Operation” in many famous restaurant in the world. Result of
the research indicated that: (1) The existence menu at Dewi restu Bali restaurant effect
toward achieved food sell target, (2) There are three items of sum menu that analysis is
Diod kategory, 5 menu include Plowhorse and 2 menu include Pizzle, and only 5 menu
include Star kategory. Based on this result of analysis, so the market strategi have to
implemented, are: (a) For Stara kategory through to increase of sell price graduaaly, (b)
Plowhorse menu kategory need to see competitor condition, material price and competitor
sell price, before to increase the sell price, (c) For Puzzle menu kategory to increase the
sell volume only can conducted with increase promotion more selectively, (d) Dog menu
kategory will give burden to the the other menu, and (e) The restoran should conduct
Engeneering menu periodically.