Menu Engineering - Calculations, Strategies & Interpretation
3.6 (8 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
4,901 students enrolled

Menu Engineering - Calculations, Strategies & Interpretation

Menu / Sales Mix Principals apply for hospitality, retail and other similar industry, Menu Design principals
New
3.6 (8 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
4,901 students enrolled
Last updated 5/2020
English
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Current price: $34.99 Original price: $49.99 Discount: 30% off
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This course includes
  • 1.5 hours on-demand video
  • 2 articles
  • 1 downloadable resource
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • How to Calculate Menu Engineering Report
  • What is Menu Engineering
  • Strategies for various items groups
  • Interpret menu engineering reports for operations and planning
  • Maximize Profitability
  • Menu Design Principals
Requirements
  • Basic understanding of restaurant, retail business
Description

Menu engineering is the study of the profitability and popularity of menu items and how these two factors influence the placement of these items on a menu. The goal is simple: to increase profitability per guest.

The concept of menu engineering is not based on random, seat-of-your pants decision making; it is rooted in work performed in 1970 by the Boston Consulting Group to help businesses segment their products in a way that facilitates analysis and decision making. The idea was brought to the restaurant industry roughly a decade later by Professor “Coach” Donald Smith of Michigan State University.

While menu engineering is most often mentioned in the context of traditional paper restaurant menus, the concepts are equally applicable to menus posted online, drink menus, specials written on table tents, and items written on menu boards. Simply put, if you sell items that have varying levels of profitability and popularity, menu engineering may help you increase your profits.

This course will teach you how to prepare and calculate menu engineering report, Menu design principals, Strategies to improve restaurant profitability and other key implications of menu engineering report

Who this course is for:
  • Restaurant Owners and Managers
  • Hotel Owners and Managers
  • Retail businesses owenrs and managers
  • employees tasked with cost control
  • revenue managers
  • marketing professionals
Course content
Expand all 16 lectures 01:33:48
+ Meaning & Key Elements of menu engineering Report, Strategies and Tips
8 lectures 45:39
Menu item Profitability and Calculations
08:10
Categorization of Menu Items
03:32
Strategies Based on menu Engineering Report for Star Products
04:43
Strategies for Items Profitable but not very popular
04:22
Strategies for Other Menu Catagories
03:59
Tips for Successful Menu Engineering Report
08:17
+ Practical Example of Menu Engineering Report and Interpretations
5 lectures 30:48
Excel file for Use in the course to practice
00:02
Sample Menu Engineering Analysis in Details_Calculations
07:52
Sample Menu Engineering Analysis in Details_Interpretations
08:33
Sample Menu Engineering Analysis in Details_Other Implications
09:58
Menu Engineering Post COVID 19 Lockdown
04:23
+ Fundamentals of Menu Design principals
2 lectures 16:36
Menu Design Tips part 1
07:05
Menu Design Ideas Part 2
09:31