Penetapan Selling Price Set Menu Pada Event New Year Previere Lounge Di Grand Dafam Signature Surabaya

Determination of Selling Price Set Menu at the New Year Previere Lounge Event at Grand Dafam Signature Surabaya

Mayoritas konsumen tergiur dengan banyaknya tawaran promosi yang di lakukan oleh industri layanan makanan di berbagai platform sosial media. Hotel Grand Dafam Signature Surabaya menawarkan paket tahun baru yaitu promosi “Set Menu Event New Year” pada restoran unggulan di Previere Bar & Lounge restoran eksklusif yang berada pada lantai 21. Food cost  dan selling price pada dunia industri seperti restoran pada hotel sangatlah penting agar dapat mengkontrol biaya produksi dalam pengolahan bahan makanan, selain itu dapat mencegah ketidak sesuaian dalam berbelanja bahan makanan.  Metode yang digunakan dalam penelitian ini yaitu metode deskriptif kualitatif. Teknik pengumpulan data berupa wawancara, observasi dan dokumentsi menggunakan metode analisis data kualitatif bersifat induktif. Penentuan selling price pada set menu melalui perhitungan segmentasi pasar, analisis kompetitor, bahan baku, dan standard perusahaan yang dimiliki. Food cost yang dihasilkan setiap item hidangan memiliki peran penting dalam penentuan selling price karena sangat berpengaruh. Cost of package menjadi penentu biaya terbesar yang dikeluarkan dari 2 macam hidangan utama yang tersaji. Hasil dari penelitian ini menunjukkan penentuan selling price set menu new year menggunakan metode mark-up pricing yang didasari dengan standard perhitungan dari perusahaan. Strategi dan penentuan target pasar sebagai hal utama yang harus diperhatikan, dengan survey beberapa kompetitor meliputi komposisi dan harga akan diketahui seberapa layaknya hidangan bersaing di pasaran.

Kata Kunci : Set Menu, Food Cost, Selling Price

The majority of consumers are tempted by the many promotional offers made by the food service industry on various social media platforms. Grand Dafam Signature Surabaya Hotel offers a new year package, namely the "Set Menu Event New Year" promotion at the flagship restaurant at Previere Bar & Lounge, an exclusive restaurant located on the 21st floor. Food cost and selling price in the industrial world such as restaurants in hotels are very important in order to control production costs in processing food ingredients, besides that it can prevent discrepancies in shopping for food ingredients.  The method used in this research is descriptive qualitative method. Data collection techniques in the form of interviews, observation and documentation using inductive qualitative data analysis methods. Determination of selling price on the set menu through the calculation of market segmentation, competitor analysis, raw materials, and company standards owned. Food cost generated by each dish item has an important role in determining the selling price because it is very influential. Cost of package is the biggest determinant of costs incurred from 2 kinds of main dishes served. The results of this study indicate the determination of the selling price of the new year menu set using the mark-up pricing method based on standard calculations from the company. Strategy and determination of the target market as the main thing that must be considered, with a survey of several competitors including composition and price will be known how worthy the dish competes in the market.

Keywords : Set Menu, Food Cost, Selling Price