Menu engineering

Menu Psychology: Understanding how to create a menu based on how the human mind perceives and responds to different types of food and beverage offerings.

Menu Item Categorization: Categorizing the menu items based on their popularity, profitability, and the effort required to prepare them.

Pricing strategies: Understanding various pricing strategies, such as cost-plus, value-based, or demand-based pricing, and how they impact a menu's profitability.

Menu Design and Layout: Creating an effective menu design and layout that supports the restaurant's brand identity and ensures a smooth and seamless customer experience.

Seasonal Menu Planning: Planning menus that take into account seasonal ingredients, weather, and food trends to keep the menu fresh and relevant.

Menu Engineering Analysis: Analyzing key metrics such as item popularity, cost of goods sold, and profit margins to identify the most profitable menu items and optimize the menu.

Menu Item Descriptions: Writing effective menu item descriptions which highlight the unique features of each item, appeal to the customer's senses, and help increase sales.

Menu Promotion: Developing promotional strategies such as specials, deals, and limited-time offerings to generate sales.

Beverage Menu Planning: Planning a beverage menu that complements the food offerings and meets the needs of the target customer group.

Menu Development Process: Understanding the menu development process, including ideation, testing, and implementation, to create a successful menu.

Category Mix Menu Engineering: It involves the proper mix of various categories of dishes such as appetizers, main courses, desserts, and beverages.

Price Mix Menu Engineering: This type of menu engineering emphasizes the pricing strategy of the dishes on the menu.

Contribution Margin Menu Engineering: This menu engineering is used to maximize the profit of the food items by focusing on those that provide the highest contribution margins.

Popularity Analysis Menu Engineering: This menu engineering relies on sales data and customer feedback to determine the most popular items on the menu.

Menu Design Menu Engineering: It involves the design and organization of the menu, keeping in mind the preferences of the customers.

Menu Engineering Analysis based on Day-Part: This type of menu engineering is based on the time of day, customer behavior and preferences during that time.

Gross Margin Return on Investment (GMROI) Menu Engineering: This menu engineering determines the profitability of the restaurant by analyzing the relationship between sales, inventory, and cost of goods sold.

Item Performance Matrix Menu Engineering: This menu engineering involves analyzing the sales and profits of each menu item and categorizing them based on their performance.

Menu Psychology: This type of menu engineering takes into account the psychological factors that influence customers when they read the menu such as colours, fonts, and the placement of items on the menu.

Sales History Analysis Menu Engineering: This menu engineering relies on historical sales data to determine the most popular items, and then focuses on maximizing the profits of those items.