Menu engineering

Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

What is your most valuable piece of marketing as a restaurant? A thoughtfully engineered menu advertises your offerings and can increase your restaurant's profits!

Menu engineering tips from an expert: The design techniques described in this article can quickly and permanently increase your restaurantÔÇÖs profits.

In a changing dining economy, restaurants are turning to a small group of experts who specialize in the science of menu design.

In a changing dining economy, restaurants are turning to a small group of experts who specialize in the science of menu design.

Next time you pick up the menu at your favorite restaurant, instead of making your decision right away, consider the psychology of the restaurant menu

Skip the daunting process of menu analysis and make your life easier by using our menu engineering worksheet to boost your profitability.

Menu re-engineering may be just what you need to increase your profits. Click for tips on how to create a better menu. #newmenu #menu #businesstips #coffee #coffeeshop

Menu engineering is a way of evaluating a menu’s pricing by using food costs and sales data. It involves categorizing the items on the menu based on sales volume and profitability. To engineer a menu properly, you need a firm grasp of the price of each item on the menu, the cost per serving, and its contribution margin. #Restaurant #Bar #Coffee #Shop #foodservice #business #profit #menudesign

Menu Engineering Worksheets