The research was conducted by Ni Kadek Milanita Yudana, Ni Kadek Jessica Putri Segaradana, I Kadek Ngurah Angga Permana, I Kadek Ronaldo Dwi Arimbawa, I Gusti Ngurah Agung Aria Andhika Semara, I Gusti Agung Gede Putra Trikayana, and Kadek Andita Dwi Pratiwi from the Study Program of Hotel Management, Bali Tourism Polytechnic, Badung, Bali. The article was received in July 2026, revised in August, and accepted in September 2026.
Why Culinary Heritage Matters to Bali’s Hotel Industry
Bali’s expanding tourism industry has strengthened the hospitality and food-service sectors. Hotel restaurants are increasingly expected to offer quality dining experiences while also presenting local culinary identity to visitors.
Indonesian Culinary Heritage dishes can play an important role in this environment because traditional foods represent local culture, history, and culinary traditions. However, restaurants must also consider business performance. Authentic traditional dishes need to remain commercially viable while maintaining their cultural identity.
The researchers noted that previous menu-management studies have used Menu Engineering to assess menu items according to popularity and profitability. The approach categorizes dishes into four groups: Star, Plowhorse, Puzzle, and Dog. The research at Restaurant D combined this approach with SWOT analysis and sustainability assessment to examine both business performance and environmental considerations.
How the Researchers Evaluated the Menu
The researchers used a mixed-methods descriptive case study at Restaurant D, a three-star hotel restaurant in Kuta, Bali.
The quantitative data came from menu sales records covering a 12-month period, including selling prices, food costs, contribution margins, and sales volumes. The researchers also collected qualitative information through direct observations, site visits, and semi-structured interviews with the Restaurant Manager, Executive Chef, and Food and Beverage staff.
A total of 92 menu items were analyzed. The menu included Indonesian or Nusantara dishes as well as non-Indonesian dishes.
Menu Engineering was used to evaluate the popularity and profitability of each menu item. The researchers then applied SWOT analysis to identify internal strengths and weaknesses and external opportunities and threats. A sustainability assessment was also incorporated to develop practical recommendations for the restaurant.
92 Menu Items Show Different Levels of Performance
The Menu Engineering analysis classified the 92 menu items into four categories:
- 30 Star items
- 43 Plowhorse items
- 13 Puzzle items
- 6 Dog items
The categories were based on menu popularity and contribution margin, giving restaurant management a clearer picture of which dishes perform strongly and which require improvement.
Among the dishes highlighted in the 12-month sales data, Ayam Betutu recorded the highest sales volume with 90 portions, representing 20 percent. It was followed by Crispy Pork Belly Betutu Sauce with 88 portions, Ayam Bumbu Bali with 87 portions, and Ayam Base Genep Sambal Matah with 81 portions.
Nasi Campur Bali recorded 56 portions, while Tuna Sambal Bongkot had the lowest sales among the highlighted dishes, with 39 portions. The results indicate strong customer interest in chicken-based dishes and traditional Balinese cuisine.
Different Dishes Need Different Business Strategies
The researchers found that menu categories require different management strategies.
Several Star dishes, including Crispy Pork Belly Betutu Sauce, Ayam Base Genep Sambal Matah, and Ayam Bumbu Bali, were recommended for continued development. Maintaining consistent quality and flavor while positioning them as signature dishes could help preserve their strong performance.
Meanwhile, Nasi Campur Bali and Ayam Betutu, categorized as Plowhorse items in the study’s heritage-menu analysis, could remain on the menu while management considers adjustments to pricing, portion sizes, and food-cost efficiency.
Tuna Sambal Bongkot, identified as a Dog item, requires further evaluation. The researchers suggested recipe innovation, stronger promotional activities, or possible replacement if its performance does not improve.
Culinary Heritage Also Shows Sustainability Potential
The study assessed sustainability through five areas: raw materials, cooking methods, plating and packaging, food-waste management, and social aspects.
Restaurant D achieved an average sustainability score of 3.8, which the researchers classified as good. The result was associated with the use of locally sourced ingredients, traditional Balinese cooking techniques, and an emphasis on regional culinary identity.
However, the researchers identified several areas for improvement, particularly food-waste reduction and environmentally friendly packaging. They also recommended greater use of sustainable local ingredients, more energy-efficient cooking methods, reduced reliance on single-use packaging, and stronger food-waste management.
An important finding was that several Culinary Heritage dishes—including Ayam Betutu, Crispy Pork Belly Betutu Sauce, Ayam Bumbu Bali, Nasi Campur Bali, and Rendang Terong—generally achieved higher sustainability scores than non-heritage menu items.
According to the researchers from Bali Tourism Polytechnic, this suggests that traditional culinary dishes can serve both cultural and operational functions. Culinary heritage can strengthen a restaurant’s local identity while also supporting sustainable restaurant practices.
What the Findings Mean for Restaurant Management
The research provides a practical framework for hotel restaurants seeking to balance profitability, culinary identity, and sustainability.
Menu Engineering can help managers identify which dishes should be maintained, adjusted, promoted, or reconsidered. At the same time, sustainability assessment can encourage restaurants to examine how ingredients, cooking processes, packaging, and food waste affect their operations.
The SWOT analysis also identified Restaurant D’s authentic Culinary Heritage menu and strategic location in Kuta as important strengths. At the same time, the restaurant faces challenges from increasing competition, changing customer preferences, and fluctuating raw-material prices.
The authors recommend maintaining and actively promoting strong-performing Star dishes, improving Plowhorse items through pricing and portion strategies, and reviewing weaker dishes through innovation or promotional efforts. They also recommend strengthening the use of local ingredients, reducing food waste, and adopting environmentally friendly packaging.
Authors and Academic Contribution
The article was written by Ni Kadek Milanita Yudana, Ni Kadek Jessica Putri Segaradana, I Kadek Ngurah Angga Permana, I Kadek Ronaldo Dwi Arimbawa, I Gusti Ngurah Agung Aria Andhika Semara, I Gusti Agung Gede Putra Trikayana, and Kadek Andita Dwi Pratiwi.
All authors are affiliated with the Study Program of Hotel Management, Bali Tourism Polytechnic, St. Dharmawangsa, Kampial, Nusa Dua, Badung, Bali. The article identifies Ni Kadek Milanita Yudana as the corresponding author. The available article does not provide academic degree information or individual professional specialties beyond the stated Hotel Management affiliation, so these details are not added here.
Source
Article Title: Optimizing Menu Performance Through Menu Engineering & Culinary Heritage Approach
Authors: Ni Kadek Milanita Yudana, Ni Kadek Jessica Putri Segaradana, I Kadek Ngurah Angga Permana, I Kadek Ronaldo Dwi Arimbawa, I Gusti Ngurah Agung Aria Andhika Semara, I Gusti Agung Gede Putra Trikayana, and Kadek Andita Dwi Pratiwi
Journal: International Journal of Sustainable Applied Sciences (IJSAS)
Volume: 4, No. 9
Publication Year: 2026
Pages: 1059–1066
DOI: https://doi.org/10.59890/ijsas.v4i9.66
Official URL: http://ijsasjournal.my.id/index.php/ijsas
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