Pengaruh Penerapan Standard Recipe dan Standard Portion Terhadap Konsistensi Produk Makanan di Svarga Premier Bistro Restaurant

Abstract

This analysis examined the impact of Standard Recipe (X1) and Standard Portion (X2) on Food Product Consistency (Y) at Svarga Premier Bistro Restaurant, Harper Premier Nagoya Batam. Menu non-uniformity challenges kitchen operations due to high work pressure during daily breakfast sessions and weekly special events, which potentially reduce staff accuracy. This study utilized a quantitative method with a causal associative approach. Data collection was conducted by distributing closed-ended questionnaires to 59 respondents using a saturated sampling (total sampling) technique across the entire Food and Beverage Product division crew. The gathered data were processed using multiple linear regression via SPSS version 32.0. The findings indicated that Standard Recipe partially has a positive and significant impact on dish quality stability (coefficient = 0.412; sig. = 0.023). Similarly, Standard Portion demonstrated a positive and partially significant effect (coefficient = 0.913; sig. < 0.001). Simultaneously, both independent variables significantly contributed to food consistency with an R-square value of 80.9%. This study concluded that strict supervision of standard recipe formulas combined with tightened portion size controls can optimally maintain the taste and quality stability of dishes served at the restaurant.