Menu engineering is the examine of the profitability and recognition of menu objects and the way these two elements affect the location of this stuff on a menu. The objective is easy: to extend profitability per visitor.
The idea of menu engineering is just not primarily based on random, seat-of-your pants determination making; it’s rooted in work carried out in 1970 by the Boston Consulting Group to assist companies section their merchandise in a means that facilitates evaluation and determination making. The thought was dropped at the restaurant trade roughly a decade later by Professor “Coach” Donald Smith of Michigan State University.
While menu engineering is most frequently talked about within the context of conventional paper restaurant menus, the ideas are equally relevant to menus posted on-line, drink menus, specials written on desk tents, and objects written on menu boards. Simply put, if you happen to promote objects which have various ranges of profitability and recognition, menu engineering might enable you to enhance your income.
This course will train you the right way to put together and calculate menu engineering report, Menu design principals, Strategies to enhance restaurant profitability and different key implications of menu engineering report
Instructors: Hotel Management School Your studying Partner