MENU ENGINEERING

The term engineering means to apply the practical

knowledge to innovate, design build and improve
structures.
So, menu engineering simply means to enhance the
value of the menu according to the market value, future
content, design and pricing. Highlighting the good and
bad performers on the menu and providing vital
information to make the next menu more appealing to
customers, and more profitable to the management.

ELEMENTS OF MENU ENGINEERING

1.Demand-Guest demand plays a vital role in analyzing
the performance of the menu. Feedbacks forms and
reviews are taken to enhance the value of the menu.
2.Menu Mix-Various menus are prepared and are
experimented from time to time to know which set of
menu is more popular and profitable.
3.Contribution-Gross profit earned by selling a
particular menu is analyzed and compared to the
profit generated by other menu.

IMPORTANT POINTS TO BE CONSIDERED:

1. Standard recipes-All the recipes should be prepared
according to the standard including the portion size,
ingredients used to control the food cost.
2. Uniform rate-The cost of all the raw material used
must be uniform to maintain the food cost and price
of the menu.
 3. Sales Analysis-Sale value of each menu is done in
order to ensure maximum profit and ways to increase
the revenue from each menu.
4. Analytics-This refers to use of computers and
softwares to calculate the sale, food cost, gross
profit, etc. for more accuracy.

MENU MATRIX
Using this technique, menu items can be grouped
depending upon the popularity and gross profit
contribution

PLOW
HORS STARS
ES
Popularity
Sales

PUZZL
DOGS
ES

Gross Profit
margin

STARS-These items are high in menu mix as well as

in profit margin. These are frequently ordered by the
guest and management earns good profit on them.
 PLOW HORSES-These are items which high on
menu mix but low in profit margin
PUZZLES-these items are low in menu mix but high
on profit margin although these items are not
frequently ordered by the guests but management
earns a good profit on these items
DOGS-these items are low on menu mix as well as
on the profit margin.