Menu Engineering

Menu Engineering To : Mr Syed Akhtar Abbas Associate Professor Submitted by Rohit Bajaj Student of VIII Sem(Final) of 4 year Degree course in Hospitality Management at FHRAI IHM Greater Noida

Objectives ,[object Object],[object Object],[object Object],[object Object]

Important Terms ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Introduction ,[object Object],[object Object],[object Object],[object Object]

Stars, Plowhorses, Puzzles, & Dogs ,[object Object],[object Object]

Contributing Margin ,[object Object],[object Object],[object Object],Selling Price – Food Cost = Contributing Margin

Contribution Margin Dollars vs. Food Cost Percentage $0.60 $3.00 $7.50 Cont. Margin $ 20% 25% 50% Food Cost % $0.15 $1.00 $7.50 Cost $0.75 $4.00 $15.00 Selling Price Coffee Fish Sandwich Steak Dinner

(7) Food Cost Percentage: (6) / (5) = (8) Total Contribution to Margin: (5) – (6) = (9) Average Contribution Margin/ Customer: (8) / (2) = (10) Contribution Margin per menu Item: (5) – (6) (2) Menu Engineering 39.93% $2,004.32 $7.03 $1,173.43 $3,177.75 285 320.51 712.25 45 12.95 55 Filet 285.98 922.50 31 10.25 90 Turkey 340.58 896.25 38 11.95 75 Beef $226.36 $646.75 35 $9.95 65 Chicken Total Food Cost (4) X (5) Total Sales (2) X (3) Food Cost Percentage Item Sales Price Number Sold Menu Item (6) (5) (4) (3) (2) (1) 7.12 7.07 7.41 $6.47 C/M (10)

Menu Engineering ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Menu Engineering Analysis 100% 20% Popularity 0 Contribution Margin 7.03 8 *Filet (7.12/19.3%) Puzzle Dog Star *Turkey (7.07/31.6%) *Beef (7.4126.3%) Plowhorse *Chicken (6.47/22.8%)

The Four Key Menu Categories ,[object Object],[object Object],[object Object],[object Object]

Menu Scoring ,[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],$11.15 $2,004.32 63% $7.02 450 63% 4.42 Menu Scoring $1,173.43 $3,177.75 285 Total 320.51 712.25 45 12.95 55 Filet 285.98 922.50 31 10.25 90 Turkey 340.58 896.25 38 11.95 75 Beef $226.36 $646.75 35 $9.95 65 Chicken Total Food Cost (4) X (5) Total Sales (2) X (3) Food Cost Percentage Item Sales Price Number Sold Menu Item (6) (5) (4) (3) (2) (1)

The Higher the Score the More Profitable the Menu ,[object Object]

Placement ,[object Object],[object Object],[object Object],[object Object],[object Object]

Focal Points Single Sheet Menu Twofold Menu Focal Point Focal Point

Focal Points Focal Point Threefold Menu 4 5 2 3

Specials ,[object Object],[object Object],[object Object],[object Object],[object Object]

Branding ,[object Object],[object Object],[object Object],[object Object]

Menu Pricing ,[object Object],[object Object],[object Object],[object Object],[object Object]

Price Placement Swordfish Steak…..…$14.99 Lamb Steak………….$12.99 Lemon Sole………….$11.99 Baked Chicken……….$8.99 SWORDFISH STEAK Charcoal grilled served with beurre blanc $14.99 LAMB STEAK Center cut of lamb served on a bed of rice $12.99 LEMON SOLE Fresh filets sautéed with lemon caper sauce $11.99 BAKED CHICKEN Tender pieces of chicken breast $8.99

Price Placement SWORDFISH STEAK Charcoal grilled served with beurre blanc Fourteen dollars and ninety nine cents LAMB STEAK Center cut of lamb served on a bed of rice Twelve dollars and ninety nine cents LEMON SOLE Fresh filets sautéed with lemon caper sauce Eleven dollars and ninety nine cents BAKED CHICKEN Tender pieces of chicken breast Eight dollars and ninety nine cents

Conclusion ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Menu Engineering

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