Analisis Ketersediaan Bahan Baku dalam Operasional Restoran Mie Aceh Bang Djali” di Tanah Kusir Jakarta Selatan

Abstract

This study aims to analyze the availability of raw materials and their influence on menu development at Mie Aceh Bang Djali Restaurant, South Jakarta. The research method used is quantitative methods using simple regression analysis. Sampling techniques include purposive sampling for qualitative informants and random sampling for quantitative respondents. The results show that raw material availability is generally stable; however, several challenges were identified, such as fluctuations in chili prices, limited supply of Acehnese specialty ingredients, and issues with coconut milk freshness. The quantitative analysis indicates that raw material availability has a positive and significant effect on menu development. The discussion highlights that stable raw material supply is crucial in maintaining menu quality and innovation, as well as enhancing the restaurant’s competitiveness. The conclusion emphasizes that effective raw material management is a key factor in sustaining restaurant operations. Therefore, it is recommended that the restaurant diversify suppliers, improve inventory management systems, and enhance storage quality to maintain product consistency and support continuous menu development.

Keywords: raw material availability, menu development, inventory management, restaurant, product quality