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Today menu engineering is a relevant technique if we want to make our Restaurant competitive and successful.
With some little changes such as adding boxess and frames around the best specialities and avoiding the $ or € symbol and bolding prices, it is possible to make a very competitive menu in order to drive customer choices by the description of the ingredients of our dishes rather then by the prices. Of course specialities of the day, high quality raw materials are fundament to confirm the menu engineering tecnique.
The Principles of Menu Engineering Although you likely have a target overall food cost in your establishment, not every menu item will carry exactly the same food cost percentage. Some items are more costly than others, but most establishments will have a range of prices that all the menu items fit into. Consequently, it is important to balance the menu so that the low and high food cost items work together to help you reach your target food cost.also preparation time for each items in the menu is important plus the availability of all items is available in all the time . This process is called menu engineering. Menu engineering means balancing the high and low food cost items; it also includes strategically featuring or promoting items to help reach your targets.
