Menu Engineering: The Complete Guide

Menu Engineering: The Complete Guide
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Slide 1: Tekstslide
VoedingMBOStudiejaar 2

In deze les zitten 18 slides, met interactieve quizzen en tekstslides.

time-iconLesduur is: 40 min

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Menu Engineering: The Complete Guide

Slide 1 - Tekstslide

Deze slide heeft geen instructies

Learning Objectives
At the end of the lesson you will understand the concept and importance of menu engineering in the restaurant industry.
At the end of the lesson you will know who is involved in the menu engineering process.
At the end of the lesson you will learn how often menu engineering should be performed.
At the end of the lesson you will be able to apply the steps of menu engineering to create a profitable menu.
At the end of the lesson you will understand how to promote profitable menu items effectively.
At the end of the lesson you will be able to analyze the impact of menu changes and make data-driven decisions for improvement.

Slide 2 - Tekstslide

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What do you already know about menu engineering in the restaurant industry?

Slide 3 - Woordweb

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Definition and Goal of Menu Engineering
Menu engineering is the process of analyzing and optimizing a restaurant menu to improve profitability and customer appeal.

Slide 4 - Tekstslide

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The Scientific Approach to Menu Engineering
Collecting data from sales reports, calculating the cost of goods sold (CoGs) and gross profit margins, categorizing menu items based on their performance.

Slide 5 - Tekstslide

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Benefits of Menu Engineering
Draw attention to high-value items, upsell extras, reduce food waste, and ultimately increase profitability.

Slide 6 - Tekstslide

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Key Players in Menu Engineering
Managers, chefs, servers, and customers to gain both quantitative and qualitative insights.

Slide 7 - Tekstslide

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Recommended Frequency for Menu Engineering
Ideally quarterly or monthly for best results.

Slide 8 - Tekstslide

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Steps for Conducting Menu Engineering
Collecting data, categorizing menu items, analyzing performance, identifying profitable items, promoting profitable items.

Slide 9 - Tekstslide

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Promotion Strategies for Profitable Menu Items
Menu design, marketing, and staff training.

Slide 10 - Tekstslide

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Designing a Customer-Friendly Menu
Highlighting profitable items, using appealing descriptions, and strategic placement.

Slide 11 - Tekstslide

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Training Staff to Support the New Menu
Educating staff about profitable items, upselling techniques, and menu changes.

Slide 12 - Tekstslide

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Review, Analysis, and Iteration of Menu Changes
Continuous review and analysis of KPIs are necessary to measure the impact of menu changes and make ongoing improvements.

Slide 13 - Tekstslide

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Final Tips for Effective Menu Engineering
Continuous review and analysis of KPIs are necessary to measure the impact of menu changes and make ongoing improvements.

Slide 14 - Tekstslide

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Menu Engineering Terminology
Menu Engineering: The process of analyzing and optimizing a restaurant menu to improve profitability and customer appeal.
CoGs (Cost of Goods Sold): The direct costs attributable to the production of the menu items sold by a restaurant.
Stars, Plow Horses, Dogs, Puzzles: Categories used to segment menu items based on their popularity and profitability.
KPI (Key Performance Indicator): A measurable value that demonstrates how effectively a company is achieving key business objectives.

Slide 15 - Tekstslide

Deze slide heeft geen instructies

Write down 3 things you learned in this lesson.

Slide 16 - Open vraag

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.
Write down 2 things you want to know more about.

Slide 17 - Open vraag

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.
Ask 1 question about something you haven't quite understood yet.

Slide 18 - Open vraag

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.