The next step is to classify your dishes. Once you have creat a technical file for each of them and separat them into categories, it is time to classify them according to their popularity and profit margin.
The menu engineering strategy offers four different concepts that can be us at this point:
Star: dishes with high profit margin and popularity;
Racehorse: dishes with low profit margin but high popularity;
Challenge: dishes with high profit margin and low popularity;
Pineapple: unprofitable and unpopular dishes.
At this point, you ne to let go of the desire
To have a menu that suits your taste and really evaluate each dish strategically and impartially. Don’t be afraid to be realistic and evaluate real data to understand how your customers are behaving and what the reality of your business is.
Step four: structure your menu strategy
After rigorously evaluating canada email list customer preferences and the financial viability of the dishes being offer, it is time to choose what should be kept and what changes should be made.
Still using the classification strategy, we can define it as:
Star: a menu design to highlight your establishment’s most profitable and popular products. To achieve this, you ne to use good photos and a privileg location on the menu to give more and more attention to these highlights;
Racehorse: as such products are
Already popular, but ne to improve their profitability, evaluate whether it is possible to ruce costs to increase the profit margin of the products.
Challenge: These adb directory less popular and more profitable items ne to be given some prominence in order to improve their acceptance and descriptions so that potential buyers popularity within the establishment. In some cases, rucing the price or making some adjustments in communication can help to considerably increase sales volume .
Pineapple: consider the least profitable and least popular, they ne to be evaluat very carefully.