{"id":51344,"date":"2026-10-06T10:52:28","date_gmt":"2026-10-06T03:52:28","guid":{"rendered":"https:\/\/kledo.com\/blog\/?p=51344"},"modified":"2026-10-06T10:52:37","modified_gmt":"2026-10-06T03:52:37","slug":"cakap-kledo-dan-hana-lab","status":"publish","type":"post","link":"https:\/\/kledo.com\/blog\/cakap-kledo-dan-hana-lab\/","title":{"rendered":"Cakap Kledo dan Hana Lab: Rahasia Bisnis F&amp;B Naik Kelas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tanggal 28 September kemarin, Kledo menyelenggarakan acara Cakap yang bertajuk <strong>\u201cRahasia Bisnis F&amp;B Naik Kelas: Menu Enak Tapi Nggak Laku? Racik Signature Menu yang Bikin Pelanggan Baik Lagi!\u201d<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cakap adalah <em>workshop<\/em> yang mempertemukan praktisi berpengalaman dan peserta secara offline. Acara Cakap kali ini pun diadakan di kafe Cobar.yk di Kotabaru, Yogyakarta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Di sini, Kledo bekerja sama dengan <a href=\"https:\/\/www.instagram.com\/hanafnb\/\" target=\"_blank\" rel=\"noreferrer noopener\">Hana F&amp;B Lab,<\/a> lembaga konsultan bisnis kuliner (F&amp;B) yang membantu para pemilik modal, pengusaha, maupun pelaku industri UMKM dalam membangun dan mengembangkan bisnis agar memiliki keunggulan kompetitif di pasar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Acara ini menghadirkan 3 narasumber:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.linkedin.com\/in\/rifkymahruly\/\" target=\"_blank\" rel=\"noreferrer noopener\">Rifky Mahruly<\/a> (Founder Hana F&amp;B Lab)<\/li>\n\n\n\n<li><a href=\"https:\/\/www.instagram.com\/surikusumadewi?stkn=dzRhdTNobmxramZi\" target=\"_blank\" rel=\"noreferrer noopener\">Suri Kusuma Dewi <\/a>(Founder Hana F&amp;B Lab)<\/li>\n\n\n\n<li><a href=\"https:\/\/www.linkedin.com\/in\/hangtyas-nanung-junior-49418b226\/\" target=\"_blank\" rel=\"noreferrer noopener\">Nanung Junior<\/a> (Senior Consultant Kledo)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Artikel ini akan merangkum materi apa saja yang disampaikan di acara Cakap Kledo dan Hana Lab tersebut.<\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">Membangun Identitas Bisnis untuk Menjadi Pembeda<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"1000\" src=\"https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab.webp\" alt=\"cakap kledo dan hana lab\" class=\"wp-image-51346\" srcset=\"https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab.webp 800w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab-240x300.webp 240w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab-768x960.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Sesi pertama dibuka oleh Hana F&amp;B Lab. Menurut mereka, bisnis F&amp;B perlu punya identitas yang jelas agar tidak tenggelam di antara kompetitor. Ada dua hal yang bisa menjadi identitas bisnis.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Signature Menu<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Signature menu adalah menu khas yang hanya Anda yang bisa membuatnya. Menu seperti ini memberi pelanggan alasan spesifik untuk memilih bisnis Anda, bukan yang lain.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Excellence Hospitality<\/em><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Excellence hospitality <\/em>adalah alasan pelanggan kembali lagi. Selain produk, pelayanan dan pengalaman yang dirasakan pelanggan ikut menentukan apakah mereka akan datang untuk kedua kalinya.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3 Cara Menciptakan Identitas Bisnis<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Hana F&amp;B Lab juga membagikan tiga cara untuk menciptakan identitas bisnis:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Lihat brand character sendiri.<\/strong> Jangan menjadi seperti brand lain.<\/li>\n\n\n\n<li><strong>Berikan solusi pada masalah pelanggan.<\/strong> Bisnis dipilih karena membantu, bukan hanya karena menjual.<\/li>\n\n\n\n<li><strong>Ajak pelanggan turut berperan dalam brand.<\/strong> Pelanggan yang terlibat akan lebih terikat dengan brand.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Studi Kasus: hanashi! Udon &amp; Tempura<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Sebagai contoh nyata, narasumber mengangkat hanashi! Udon &amp; Tempura, salah satu brand Hana F&amp;B Lab. Brand ini punya karakter yang unik karena membawa makanan, budaya, dan hal-hal yang sedang tren di Jepang, termasuk anime.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">hanashi! juga mengusung beberapa konsep:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Affordable Price<\/li>\n\n\n\n<li>Rasa Indonesia<\/li>\n\n\n\n<li>Mie Sehat<\/li>\n\n\n\n<li>Fresh Handmade<\/li>\n\n\n\n<li>Open Kitchen<\/li>\n\n\n\n<li>Self Service<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Selain itu, hanashi! mengeluarkan menu fusion Indo-Japan, seperti perpaduan udon dan seblak serta udon dengan sambal pedas Jawa Timur. Menu ini tidak bisa ditemukan di tempat lain, sehingga menjadi signature menu sekaligus identitas bisnis hanashi!.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><a href=\"https:\/\/kledo.com\/?ref=BusinessTips\" target=\"_blank\" rel=\" noreferrer noopener\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/kledo.com\/blog\/wp-content\/uploads\/2025\/06\/kledo-banner-1-1024x1024.webp\" alt=\"kledo banner 1\" class=\"wp-image-37161\" srcset=\"https:\/\/kledo.com\/blog\/wp-content\/uploads\/2025\/06\/kledo-banner-1-1024x1024.webp 1024w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2025\/06\/kledo-banner-1-300x300.webp 300w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2025\/06\/kledo-banner-1-150x150.webp 150w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2025\/06\/kledo-banner-1-768x768.webp 768w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2025\/06\/kledo-banner-1.webp 1080w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><strong>Baca Juga: <a href=\"https:\/\/kledo.com\/blog\/cakap-kledo\/\" target=\"_blank\" rel=\"noreferrer noopener\">Rekap Cakap#1 Kledo: Bisnis yang Sehat, Bukan Sekadar Laku<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Memahami Bahwa Menu Favorit Belum Tentu Paling Menguntungkan<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab-2.webp\" alt=\"cakap kledo dan hana lab 2\" class=\"wp-image-51345\" srcset=\"https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab-2.webp 1000w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab-2-300x200.webp 300w, https:\/\/kledo.com\/blog\/wp-content\/uploads\/2026\/10\/cakap-kledo-dan-hana-lab-2-768x512.webp 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Setelah membahas identitas, sesi dilanjutkan dengan materi tentang keuntungan oleh Nanung Junior.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pada bisnis terutama UMKM, sering terjadi situasi di mana pesanan dan produk sebenarnya banyak terjual, omzet meningkat, tetapi uang di rekening bisnis tetap terasa sedikit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Menurut materi, salah satu penyebabnya adalah bisnis menjual produk tanpa benar-benar mengetahui berapa biaya yang dikeluarkan untuk menghasilkannya. Karena itu, menu favorit belum tentu menjadi menu yang paling menguntungkan.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mengenal HPP dan Komponennya<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Untuk menjawab masalah tersebut, narasumber memperkenalkan HPP (Harga Pokok Penjualan), yang juga dikenal sebagai <em>Cost of Goods Sold (<\/em>COGS). <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">HPP adalah total seluruh biaya yang dikeluarkan untuk memperoleh atau memproduksi barang dan jasa yang siap dijual dalam periode tertentu. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jadi dengan HPP, Anda bisa mengetahui berapa rupiah yang benar-benar dikeluarkan bisnis untuk menghasilkan satu porsi produk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manfaat <a href=\"https:\/\/kledo.com\/blog\/kalkulator-hpp\/\" target=\"_blank\" rel=\"noreferrer noopener\">menghitung HPP<\/a> adalah sebagai berikut:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Menentukan harga jual<\/li>\n\n\n\n<li>Menentukan produk unggulan<\/li>\n\n\n\n<li>Mengontrol biaya<\/li>\n\n\n\n<li>Mengatur promo<\/li>\n\n\n\n<li>Mengevaluasi menu<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Apa Saja Komponen HPP?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Narasumber menyebutkan 4 komponen HPP dalam penjelasannya:<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">1. Biaya Bahan Baku Langsung<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Biaya bahan baku langsung adalah biaya bahan utama yang menjadi bagian inti dari produk dan bisa ditelusuri langsung ke tiap porsi. Pada bisnis F&amp;B, contohnya ayam dan nasi untuk menu ayam goreng, atau kopi dan susu untuk menu es kopi.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">2. Biaya Bahan Baku Penolong<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Biaya bahan baku penolong adalah biaya bahan pendukung yang ikut digunakan dalam produksi, tetapi bukan bahan utama dan sering kali sulit dihitung per porsi secara tepat. Contohnya minyak goreng, bumbu, atau gula.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. <a href=\"https:\/\/kledo.com\/blog\/biaya-tenaga-kerja-langsung\/\" target=\"_blank\" rel=\"noreferrer noopener\">Biaya Tenaga Kerja<\/a><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Biaya tenaga kerja adalah biaya untuk orang yang terlibat langsung dalam proses produksi. Pada bisnis F&amp;B, ini bisa berupa gaji atau upah koki, juru masak, atau barista yang membuat produk.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">4. <a href=\"https:\/\/kledo.com\/blog\/biaya-overhead\/\" target=\"_blank\" rel=\"noreferrer noopener\">Biaya Overhead <\/a><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Biaya overhead adalah biaya produksi tidak langsung yang tetap diperlukan agar produk bisa dibuat. Contohnya listrik, gas, atau air untuk dapur, serta penyusutan peralatan produksi. <\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Rumus menghitung HPP dan harga jual:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>HPP = Biaya bahan baku + Biaya tenaga kerja + Biaya overhead<\/li>\n\n\n\n<li>Harga jual = HPP + Margin yang diinginkan<\/li>\n<\/ul>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Produk Paling Laris vs Produk Paling Untung<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Untuk memperdalam penjelasan di atas, mari kita bandingkan kedua produk berikut:<\/p>\n\n\n\n<div style=\"overflow-x: auto; margin: 15px 0;\">\n  <table style=\"width: 100%; border-collapse: collapse; font-family: sans-serif; font-size: 14px; line-height: 1.5; color: #333333;\">\n    <thead>\n      <tr style=\"background-color: #4777F3; color: #ffffff;\">\n        <th style=\"padding: 12px 15px; border: 1px solid #e0e0e0; text-align: center; font-weight: 600; width: 40%;\">Perbandingan Aspek<\/th>\n        <th style=\"padding: 12px 15px; border: 1px solid #e0e0e0; text-align: center; font-weight: 600; width: 30%;\">Produk A<\/th>\n        <th style=\"padding: 12px 15px; border: 1px solid #e0e0e0; text-align: center; font-weight: 600; width: 30%;\">Produk B<\/th>\n      <\/tr>\n    <\/thead>\n    <tbody>\n      <tr style=\"background-color: #ffffff;\">\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; font-weight: 600; text-align: left;\">Harga jual<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">Rp20.000<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">Rp18.000<\/td>\n      <\/tr>\n      <tr style=\"background-color: #f9fbfd;\">\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; font-weight: 600; text-align: left;\">HPP<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">Rp14.000<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">Rp7.400<\/td>\n      <\/tr>\n      <tr style=\"background-color: #ffffff;\">\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; font-weight: 600; text-align: left;\">Laba kotor per porsi<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">Rp6.000<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">Rp10.600<\/td>\n      <\/tr>\n      <tr style=\"background-color: #f9fbfd;\">\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; font-weight: 600; text-align: left;\">Terjual per bulan<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">200 porsi<\/td>\n        <td style=\"padding: 10px 15px; border: 1px solid #e0e0e0; text-align: center;\">150 porsi<\/td>\n      <\/tr>\n    <\/tbody>\n  <\/table>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Dari data di atas, bisa kita lihat bahwa produk A lebih laris, tetapi Produk B memberi laba kotor per porsi yang lebih besar. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jika dikalikan jumlah terjual, laba kotor A sekitar Rp1.200.000 per bulan dan B sekitar Rp1.590.000 per bulan. Artinya, meski produk B tidak terjual sebanyak produk A, tapi keuntungan yang diberikan lebih besar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Namun, laba kotor tinggi juga belum tentu aman. Bisnis masih punya biaya lain, seperti sewa tempat, gaji karyawan, listrik, internet, marketing, biaya aplikasi online, dan biaya administrasi.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bahaya Memberikan Diskon Tanpa Hitung HPP<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Diskon adalah salah satu cara untuk menarik pelanggan, namun memberikan diskon tanpa persiapan justru bisa membuat omzet menurun. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contoh lain adalah Mie Pedas dengan harga jual Rp15.000 dan HPP Rp11.500, sehingga laba kotor Rp3.500 per porsi. Setelah diskon Rp3.000, harga jual menjadi Rp12.000 dan laba kotor tinggal Rp500 per porsi. Padahal produk ini terjual 1.000 porsi per bulan dengan omzet Rp12.000.000.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dagangan memang ramai terjual, tetapi nyaris tidak menyisakan keuntungan. Karena itu, HPP perlu dihitung ulang ketika:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Harga bahan baku berubah<\/li>\n\n\n\n<li>Porsi produk berubah<\/li>\n\n\n\n<li>Ada perubahan proses produksi<\/li>\n\n\n\n<li>Ada promo atau diskon<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Baca Juga: <a href=\"https:\/\/kledo.com\/blog\/rekap-cakap-kledo-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Rekap Cakap#5 Kledo: \u201cNobody Cares About Your Content\u201d<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Kesimpulan<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dari Cakap Kledo bersama Hana F&amp;B Lab, ada beberapa pelajaran penting yang bisa dipetik untuk bisnis kuliner Anda.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yang pertama, yaitu bahwa identitas bisnis bisa dibangun lewat <em>signature menu <\/em>dan <em>excellence hospitality.<\/em> Brand perlu mengenali karakternya sendiri, memberi solusi bagi pelanggan, dan melibatkan mereka. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selain itu, produk yang laris belum tentu menghasilkan keuntungan besar, dan omzet bukan berarti laba. HPP harus dihitung dari seluruh biaya produksi agar harga jual lebih tepat dan realistis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dengan begitu, bisnis bisa membuat produk yang laris dan menguntungkan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tanggal 28 September kemarin, Kledo menyelenggarakan acara Cakap yang bertajuk \u201cRahasia Bisnis F&amp;B Naik Kelas: Menu Enak Tapi Nggak Laku? Racik Signature Menu yang Bikin Pelanggan Baik Lagi!\u201d Cakap adalah workshop yang mempertemukan praktisi berpengalaman dan peserta secara offline. Acara Cakap kali ini pun diadakan di kafe Cobar.yk di Kotabaru, Yogyakarta. Di sini, Kledo bekerja [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":51366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14866],"tags":[105,18197,18198,14972,1134,862,13151,14868],"class_list":["post-51344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-webinar-rekap","tag-kledo","tag-kledo-dan-hana-lab","tag-manajemen-hpp","tag-rekap-webinar","tag-software-akuntansi","tag-tips-bisnis","tag-tips-bisnis-fnb","tag-webinar-kledo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cakap Kledo dan Hana Lab: Rahasia Bisnis F&amp;B Naik Kelas<\/title>\n<meta name=\"description\" content=\"Artikel ini akan merangkum materi apa saja yang disampaikan di acara Cakap Kledo dan Hana Lab \u201cRahasia Bisnis F&amp;B Naik Kelas&quot;\" \/>\n<meta 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