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Wrap of the Week

This week we considered how menu engineering can assist you to improve the popularity and profitability of your menu. Your menu is the focal point of
A chef standing and the image says Wrap of the Week
© International Culinary Studio

This week we considered how menu engineering can assist you to improve the popularity and profitability of your menu. Your menu is the focal point of your food service establishment. Designing your menu needs to be aligned to your brand, ensure that guests needs are met because it is part of the total customer experience in your establishment but also give you the required profit margins to operate a successful business.

When designing your menu, it is essential that you have excellent insights into your costs, food costs and your overheads, your profit margins and that you keep sales data. This will enable you to regularly review your menu to deliver the required profit margins. Menu engineering, using historic data, will tell you which of your dishes are profitable and popular, then using principles of menu psychology, you can design your menu to be most appealing to your customers.

In week two we are going to explain how to analyse and engineer menus and you will be able to work through an example to practice.

See you in week two!

Chef Andy

© International Culinary Studio
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Introduction to Menu Engineering

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