Product Quality Improvement Strategy Of Men Janji Suckling Pig Restaurant In Tabanan

Abstract

In the year of 2019-2022 there was a decline in sales at the Men Janji suckling pig restaurant business by 25%. This was because there were several competitors of similar restaurants which are located on the same route as the Men Janji suckling pig restaurant. This research aims to determine the quality attributes of suckling pig rice product, determine the level of importance and consumer satisfaction, and provide strategy in improving product quality of Men Janji suckling pig restaurant. The analysis in this research used the quality function deployment (QFD) method. The results of the analysis show that there are 14 attributes of consumer importance with the highest importance value for the suckling pig taste attribute (4,38) and the lowest for the lawar chopped size. The highest satisfaction value for the product hygiene (3.88) and the lowest for the appearance lawar color (2.88). The strategy to improve product quality are priority improvements to the attributes of appearance lawar color, chili sauce taste, lawar chopped size, lawar taste, and the crispiness of suckling pig skin as well as improvement priorities on technical parameters are suckling pig storage, lawar storage, roast pork, rice storage, and soup storage