Business Process Analysis of Justus Steak House Using BPMN 2.0 and BPOMM

Abstract

Increasing competition in the culinary industry compels restaurants to adopt structured and effective business processes supported by information technology to maintain service quality and operational efficiency. Although Justus Steak House Cipete has implemented Standard Operating Procedures (SOPs) and a Point of Sale (POS) system, certain processes—such as reservations, operational reporting, and data integration—are not yet functioning optimally. This study aims to analyze the business processes at Justus Steak House using Business Process Model and Notation (BPMN) 2.0 and to evaluate their maturity level using the Business Process Orientation Maturity Model (BPOMM). A qualitative approach employing a case study method was used. Data were gathered through direct observation and semi-structured interviews with internal staff involved in the restaurant's operational processes. BPMN 2.0 was utilized to model processes including reservations, food ordering, food preparation, quality control, service delivery, and payment. Meanwhile, BPOMM was used to assess maturity based on dimensions such as strategic perspective, process documentation, process measurement, organizational structure, human resource management, organizational culture, and information technology utilization. The results indicate that Justus Steak House achieved an average maturity score of 3.29, placing it at Level 3 (Defined). This signifies that the business processes are documented, standardized, and consistently executed. Recommendations for improvement focus on integrating reservation, POS, and inventory systems with operational dashboards, implementing digital quality control logging, and adopting operational performance indicators.