What is Menu Engineering?
Menu engineering is the review of each dish by how often it sells and how much profit it earns, to decide which dishes to promote, reprice, change or remove.
Updated
Meaning
English
Menu engineering is the review of each dish by how often it sells and how much profit it earns, to decide which dishes to promote, reprice, change or remove.
Roman Urdu
Menu engineering har dish ko is hisaab se dekhti hai ke woh kitni bikti hai aur kitna profit deti hai, taake faisla ho ke kis ko aage karein, qeemat badlein ya menu se hatayein.
Also called menu analysis, menu mix analysis, dish profitability.
Example
A restaurant finds that its mutton handi sells little but earns a lot per plate, while its chicken tikka sells a lot but earns little. It moves the handi to the top of the menu and adjusts the tikka's portion and price.
How it works
The classic method sorts dishes into four groups. Popular and profitable dishes are kept and protected. Popular but low-profit dishes need a better price or cost. Profitable but unpopular dishes need better placement or a waiter recommendation. Dishes that are neither are candidates to remove, which also simplifies the kitchen and cuts waste.
It needs two inputs: plates sold per dish from the POS, and profit per plate from recipe costing. Review it each season and after big ingredient price changes.
In Nafaa
The Nafaa restaurant menu page shows each dish's plate cost and how many plates the stock covers, and its analytics rank dishes by sales and profit from the same bill math the reports use.
Related terms
- Food Cost Percentage
Food cost percentage is the cost of the ingredients in a dish or in all food sold, divided by the selling price or food sales.
- Recipe Costing
Recipe costing works out the cost of one portion or batch of a dish by adding up the cost of every ingredient in the quantity the recipe uses.
- ABC Analysis
ABC analysis sorts products into three groups by their share of sales or profit: A for the few that bring most of it, B for the middle, and C for the many that bring little.