Strategi Penerapan Harga Pada Menu Untuk Meningkatkan Keuntungan Di Restoran Cepat Saji
Abstract
. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas pengelola Restoran Cepat Saji Mie Aceh Limo-Cinere dalam menentukan harga menu yang rasional, kompetitif, dan berorientasi pada keuntungan berkelanjutan. Permasalahan yang diidentifikasi meliputi belum sistematisnya analisis biaya, keterbatasan dalam menghitung harga pokok penjualan (HPP), kecenderungan mengikuti harga pesaing, fluktuasi harga bahan baku, keterbatasan pemahaman mengenai value-based pricing, serta lemahnya pencatatan dan pengelolaan keuangan. Kegiatan dilaksanakan melalui penyuluhan secara luring, diskusi, tanya jawab, observasi, analisis struktur biaya, pelatihan, dan pendampingan langsung. Materi meliputi analisis laba rugi, identifikasi biaya tetap dan variabel, perhitungan HPP, cost-plus pricing, competitive pricing, value-based pricing, bundling menu, diferensiasi produk, dan manajemen keuangan sederhana. Hasil kegiatan menunjukkan bertambahnya pemahaman mitra mengenai struktur biaya dan penentuan harga menu yang lebih rasional. Mitra juga memperoleh kemampuan untuk mengidentifikasi menu dengan margin rendah serta mempertimbangkan penyesuaian harga atau komposisi bahan untuk meningkatkan efisiensi. Kegiatan ini memberikan dasar praktis bagi perbaikan keputusan penetapan harga dan penguatan keberlanjutan usaha kuliner.
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Idea Abdimas Journal, Vol.5, No.1, November 2026 17
ISSN (print) : 2964-6111 & ISSN (online) : 2963-2331
Idea Abdimas Journal
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