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Menu Engineering every6 months, keep the top10 dishes from each category, revamp the remaining choices.
FOOD QUALITY AND GOOD SERVICE
in order to predict the demand of each item that will not be wasted first & foremost we should a make a forecasting with regard to the budgeting of food items,secondly you should an itinerary about the menu that u will gonna serve to your guest...food is the most important thing in life because its give high power demand for our needs and wants.with it come to food people are critics they choose the good quality of each food that they will gonna buy.
If the restaurant just started its operation, its hard to predict or forecast the volume of food to prepare. The precarious situation will takes months to keep on tracking the moving and the unmoving items in the menu. Once that some of the items are constantly moving and some are not it needs menu engineering for those unmoving until100% moving. Then it would be the right time to forecast the volume of raw food of each menu ( holidays seasons or celebration is considered in forecasting). Adjustment is somehow happen until to reach the right forecasting of the volume of food to prepare.
you can use a menu mix weekly/monthly basics to keep track of your most selling dishes in the rest.