Menu Engineering for Profitable Restaurant Business

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As a restaurateur, have you ever think of your restaurant menu that needs special consideration? Every aspect of the menu, starting from designing to auditing, is necessary for any restaurant or the like to take the business to the next level.
If you are not familiar with the term “Menu Engineering”, this article is for you.  Go ahead!
Menu engineering is one of the foremost responsibilities for restaurateurs as it serves the following purposes:
  • Increase Sales Percentage
Profitability of the restaurant lies in its menu pricing and design. The menu analysis will help you understand the performance of your restaurant menu listings. Such kind of action will enhance the opportunity to achieve better profit. Simply setting all the food items in an unsystematic order serves no purpose. A well-designed menu will increase sales to a greater percentage if it is engineered in a right way.
  • Stay Ahead of Your Competitor
Menu analysis will help you study the unique dishes at your restaurants and enhance the quality of the item to stand out from the competitors. Thereby, you can also revamp pricing by comparing your price with the market price of the particular dish to fix the best price in the market.
  • Understand Profitable Items
While auditing the stored customer data you can get the clear picture of the performance of your dishes in the menu. Based on customers’ buying preferences and a number of times each dish has been ordered, you can segregate food items and rearrange the restaurant menu by prioritising fast-moving dishes.
  • Discover Where You Could Get Better Return
Being in the restaurant industry, you have to be aware that which products are making money for you. Improving the quality of those products will bring ultimate results. You can also look into it the other way by eliminating the less productive dishes from the menu or even you can improve the quality and taste, and rename it to give a new outlook.
  • Perform a Menu Profitable Analysis
A profitability analysis of your menu will show you which items are:
  1. high in sales quantity and unit profitability,
  2. high in unit profitability but not in sales quantity,
  3. high in sales quantity but not in unit profitability, and
  4. low in unit sales and unit profitability.
Compared to the past, it is not that hectic to do menu profitability analysis as you can have access to huge amount of data by using the restaurant POS software for hotels such as “Clouddish”. With which you can make informed decisions on designing the menu and enhancing the best-selling dishes.

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