Food and culinary business are growing, especially the variety of consumer demand. Business owners need to continue to develop various food menus to suit consumer needs. Various types of raw materials and food additives are used to produce foods with the best flavour. On the other hand, culinary business owners are required to be able to be adaptive to meet the needs of consumers efficiently and meet the requirements of food safety and halal. The material analysis problem is the complexity of the food menu, and it requires a lot of effort and time to analyse its constituent materials. Therefore, manual checking is not efficient, especially if it had to track the halal and legal information on raw material and food additives. One way to improve the efficiency of raw material uses and identify halal food is to use a bill of material analysis. Through this analysis, business owners can specify raw materials and food additives while recognising the halal nature of the ingredients used. The use of the bill of materials is expected to facilitate menu breakdown and to track the halal of raw materials and additional ingredients. This study aims to analyse food menus in culinary businesses and build a framework of the bill of material standards that can later be used and applied to culinary businesses. This study uses a system analysis and design approach where there is a requirement identification analysis stage as the basis for a framework for developing a bill of materials information system.