INNOVATION IN PANCAKE BATTER PROCESSING AS AN EFFORT TO ENHANCE BAKERY COMPETITIVENESS

Abstract

The growth of the tourism industry has intensified competition in the hospitality sector, particularly in food and beverage services. Hotels are required not only to provide comfortable accommodation but also to deliver culinary innovations that enhance customer satisfaction. This study aims to develop pancake product innovation at the Bakery of Pullman Jakarta Central Park Hotel by applying the meringue method in batter preparation. The rationale for this research lies in the strategic need for bakery product differentiation to strengthen the competitiveness of star-rated hotels. A descriptive qualitative method was employed through participatory observation, interviews with the Head Baker and Demi Chef, and product documentation. The findings indicate that pancakes produced using the meringue method possess a softer texture, lighter consistency, and more appealing appearance compared to the conventional all-in method. The success of this innovation is reflected in improved product quality, enriched customer experience, and stronger menu differentiation. However, the limitations identified include longer preparation time and higher technical skill requirements in batter processing. Overall, this study demonstrates that the application of the meringue technique represents an effective innovation strategy to reinforce hotel competitiveness in the hospitality industry.