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Menu planning and product development can be a daunting task for a new F&B establishment. The process requires a thorough analysis of resource availability, market potential, and competitiveness. This paper discusses the menu planning and product development process for a coffee shop in Catur Village, Kintamani, Bali that exclusively serves single origin Arabica coffee locally produced by farmers who also manage the coffee shop. It is based on a community-based participatory action research that aims to assist the farmers gain the necessary skills and plan the recipes for the menu offering. Through the participatory partnership, the authors and the partners at Catur Paramitha coffee shop has developed a single origin coffee shop concept that highlights the versatility of the specialty coffee products produced in Catur, by offering manual brewing methods “around the world”—in addition to the famed local “Kopi Bali” and espresso-based offerings. By focusing on coffee, as well as one coffee by-product from dried coffee cherry (skin) called cascara tea, the coffee shop is able to offer visitors with unique experience of enjoying coffee in the very place it is farmed and processed, as well as the ability to learn about coffee production and brewing methods though the free tour offered by the shop—for which the farmers are also trained.
Keywords: coffee shop, menu planning, participatory action research, product development, single origin
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