Bevin Ottismalleo Tjindana, katlea fitriani, Yeremias Budi Irawan

SUPPLIER SELECTION USING AHP-TOPSIS: CASE STUDY IN TAIGERSPRUNG RESTAURANT

Introduction

Supplier selection using ahp-topsis: case study in taigersprung restaurant. Optimize supplier selection for Taigersprung restaurant's expansion using AHP-TOPSIS. This study prioritizes quality in shrimp suppliers, identifying the best partner for their food and beverage needs.

Abstract

The Taigersprung restaurant in Yogyakarta, operating in the food and beverage industry, plans to expand after two years of establishment. To meet the needs of the new branch, the restaurant needs to increase production but faces obstacles such as fluctuating raw material prices and issues with shrimp suppliers that do not meet quality standards. The restaurant aims to add shrimp suppliers by evaluating several potential ones. The lack of a structured supplier evaluation method makes choosing the best supplier challenging for the restaurant. This research aims to identify criteria for selecting shrimp suppliers and finding the best one. Through interviews with the restaurant owner and literature studies, the research utilizes the Analytical Hierarchy Process (AHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) methods. The research results indicate that quality criteria are the top priority in selecting shrimp suppliers, followed by price, delivery, service, and flexibility. Based on TOPSIS calculations, supplier B becomes the restaurant's top priority for collaboration.

Review

This paper addresses a highly pertinent operational challenge faced by many businesses in the food and beverage industry: effective supplier selection. Focusing on the expansion plans of Taigersprung Restaurant in Yogyakarta, the authors tackle the issue of identifying reliable shrimp suppliers amidst quality inconsistencies and price fluctuations. By employing a hybrid approach combining the Analytical Hierarchy Process (AHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS), the research aims to provide a structured, data-driven methodology for a decision that is often complex and subjective. This work offers a practical framework that could significantly enhance the restaurant's operational efficiency and product quality. A significant strength of this study lies in its direct applicability to a real-world business problem. The identification of key criteria—quality, price, delivery, service, and flexibility—through interviews and literature review provides a robust foundation for the evaluation process. The use of AHP for weighting these criteria, establishing quality as the paramount factor, aligns intuitively with the priorities of a restaurant, where ingredient quality directly impacts customer satisfaction. Subsequently, TOPSIS effectively ranks potential suppliers against these weighted criteria, culminating in a clear recommendation for "Supplier B." This methodological combination is well-suited for multi-criteria decision-making problems, offering a transparent and systematic approach to supplier evaluation. While the research provides a valuable solution for Taigersprung Restaurant, a more detailed discussion on the broader implications and potential limitations would further strengthen its contribution. Future work could explore the sensitivity of the AHP weights and TOPSIS ranking to minor changes in expert judgments or input data, ensuring the robustness of the chosen supplier. Additionally, while the case study is excellent for demonstrating the method, the paper could benefit from discussing how generalizable these findings and the specific criteria might be to other restaurants or even different types of raw materials within the food industry. Consideration of the long-term monitoring and performance evaluation of the chosen supplier post-selection would also add another layer of practical insight.

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