Menu engineering is the process of designing your menu to ensure maximum profitability.
Data doesn’t lie. Gut shots are great, but they are rooted in assumptions, hopes and dreams.
It takes the emotion out!
Menu engineering doesn’t come easy if you haven’t taken the time to really understand your menu’s performance by way of sales mix and theoretical costing
Never forget, your menu is the single most important marketing and sales mechanism you have!
Technical aspect: plotting your menu items based on contribution margin and popularity, then analyzing to remove poor performers or tweaking decent performers to become amazing contributors
4 Quadrants: Dog, Puzzle, Plow Horse, Star
Psychological aspect: strategically designing your physical menu layout to prompt guests to order those dishes that perform best based on the technical analysis
Almost every restaurant has that “If you go there, you have to try” dish that inevitably becomes part of your identity – run with it!
But first, make sure it is not only popular, but profitable and make it as visible as possible!
To learn more about Restauranttopia, check out the show notes at https://restauranttopia.com/category/podcast-episodes/
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