Menu engineering is a tool for studying the profitability and popularity of the products being offer at the establishment.
This form of assessment helps to understand which products are preferr, which are generating the most profit and, of course, how to increase the organization’s revenue by structuring a much more efficient and profitable menu.
What is the importance and objective of the continu application of this strategy?
Although few entrepreneurs are aware of it, this strategy is essential for restaurants to grow and explore their full potential, through careful analysis of consumer preferences.
It serves to understand how preferences work and how companies can increase profitability through investments in constant evaluation and standardization of preparation processes and selection of options that meet the nes of an cambodia email list increasingly demanding public.
A more effective menu will allow, for example, increasing the prices of specific products — improving the profit of each dish — to improve revenue .
How to implement menu engineering in your establishment?
To implement this technique in your restaurant, you ne to follow some structural steps. Let’s take a look at each of them.
First step: create the technical sheet for each dish
Each dish nes to have its technical specifications describ in detail. This information will help you understand how much each one really costs. Unfortunately, many companies do not provide this information and end up not knowing exactly how much they are spending and, as a result, how much profit they are making on each of the products sold.
Step two: categorize the menu
To have a much clearer use in subsequent tests how view of reality, according to the popularity and profitability of the dishes, it is essential to separate the menu by categories.
To help with adb directory this, one guideline is to separate the items into the following categories: starters, fish, pasta, desserts, drinks, etc. But it is important to remember that each dish should belong to only one category in your restaurant.