Strategies to Increase Sales of Pork Satay Menu as Potential for Culinary Tourism in Sangeh Tourism Village, Badung Regency, Bali

By conducting a study of the food menu offered periodically to consumers (tourists), it is hoped that the manager of the pork satay restaurant will be able to get optimal benefits that can be used for future business development. Based on the background of the problem, the main problems in this paper are: 1) How is the process of making the types of pork satay offered by the restaurant manager in the tourist village area of ​​Sangeh, Badung Regency, Bali; 2) What is the marketing strategy for the pork satay menu in increasing food sales in the tourist village area of ​​Sangeh, Badung Regency, Bali. The objectives of this study are: 1) To determine the process of making the types of pork satay offered by the restaurant manager in the tourist village area of ​​Sangeh, Badung Regency, Bali; 2) To determine the marketing strategy of pork satay menu in increasing food sales in the tourist village area of ​​Sangeh, Badung Regency, Bali. This final report formulates a marketing strategy which is then translated into various marketing programs. Data were collected by means of observation, interviews, literature study and then by using the 4P (marketing mix), namely 1) Products such as sweet pork satay, spicy pork satay; 2) Price where each menu has its own price; 3) Place, namely by using direct distribution; 4) Promotion such as installing restaurant name signs, personal selling, sales promotion and publicity. Then an analysis is carried out using the engineering menu. The technique of determining informants using purposive sampling. This research will find out that the menu offered by the manager of the restaurant in the tourist village area of ​​Sangeh, Badung Bali Regency, has 4 menus (53.77%) of star pork satay, which means popular and profitable, 2 menus ( 46.23%) are classified as plowhorse, which means they are popular but less profitable. Based on the results of the discussion, it can be suggested that the restaurant managers in the Sangeh Tourism Village area further improve the quality of food and beverages in order to get maximum benefits.