Course: Introduction to Menu Engineering

Now it’s your time to try and do some Menu Engineering! Use the following data to populate the blank Menu Engineering Worksheet attached here. Only use the cells on the …

Please download this worksheet as we work through this example with you. We have also attached the explanation in this step here so that you can download it for future …

The menu is not the only contributor to profitability, a chef or catering manager is responsible to ensure that there is a rigorous food cost control programme in place throughout …

So, customers should be flooding into your restaurant, attracted by this amazing experience and menu. You are still not achieving the required gross profit, why? It is all very well …

Your menu is more than just a list of food offerings, it is your most important marketing tool to attract and excite your customers, but it is also the result …

One of the first considerations when planning your menu is how you are going communicate your brand. Your brand is: Your mission and purpose – why do we exist? What …

The piece of paper that a menu is written on, and its dishes are not the only aspect of total customer experience in a food service establishment. Trained staff Staff …

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. …

The primary objective for any food service establishment is to attract customers, generate sales and to make a profit. The problem is how you do this when there is so …

When preparing your menu, items should be pre-costed and translated into standardised recipes with yield and portioning. We discuss this in detail in our Food Costing Short Course. Menu analysis …

Hi there, Chef Andy from International Culinary Studio. This short course teaches a valuable skill: how to analyze and engineer your menu. Developing menus that are both profitable and popular …