Contribution Margin and Popularity Analysis for Top Ten Menus in the X Restaurant Bogor

Authors

  • Agung Gita Subakti BINUS University

DOI:

https://doi.org/10.21512/bbr.v2i2.1246

Keywords:

contribution margin, menu, popularity analysis, restaurant

Abstract

One of the growing tourism facilities is the restaurant that offers a certain menu. Can be ascertained with the development of restaurants in the city of Bogor and the race in competition provides satisfaction to its customers are increasing. Although customer satisfaction is one of the main goals, but there is another side that often burdens the mind of the restaurant. The burden of thought is simply presented in the following question: why is the menu that is sold in demand does not provide a significant profit, but the menu that is sold less in demand has made significant profit. One of the efforts made to face the fact this is the menu still serves as a typical restaurant menu, even though profits are not significant. On the other principle that the sale should provide benefits can still be significant, so to overcome this problem required steps up marketing strategies and design with attention to any changes that occurred. 

Dimensions

Plum Analytics

Author Biography

Agung Gita Subakti, BINUS University

Jurusan Hotel Management

References

Drysdale, J. A., & Galipeau, J. A. (2008). Profitable menu planning. Pearson Higher Education.

Johnson, B., & Christensen, L. B. (2010). Educational research: quantitative, qualitative, and mixed approaches. Sage.

Labensky, S. R., & Hause, A. M. (2010). On cooking: A textbook of culinary fundamentals. Prentice Hall.

Ninemeier, J. D. (2009). Planning and control for food and beverage operation. Educational Institute of the Amer Hotel.

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Published

2011-11-30
Abstract 719  .
PDF downloaded 642  .