MENU ENGINEERING

CONTENTS

Contents …............................................................................................................................... 2
Chapter One
BUSINESS FUNCTIONS OF FOOD AND BEVERAGE BUSINESS- RELATIONAL
APPROACH OF MENU ENGINEERING
1.1.MENU ENGINEERING ….............................................................................................. 3
1.1.1. Meaning of menu engineering …............................................................................ 3
1.1.2. Adventages of menu engineering …....................................................................... 4
1.2.MANAGEMENT FUNCTIONS OF FOOD AND BEVERAGE BUSİNESS AND
RELATION WITH MENU ENGINEERING …................................................................... 5
1.2.1. Marketing functions and menu engineering …..................................................... 5
1.2.2. Financial functions and menu engineering …....................................................... 5
1.2.3. Cost functions and menu engineering …............................................................... 5
1.2.4. Human resources functions and menu engineering ….......................................... 6
1.2.5. Dietary Function and menu engineering …........................................................... 6

REFERENCE …............................................................................................................... 7
BUSINESS FUNCTIONS OF FOOD AND BEVERAGE BUSINESS- RELATIONAL
APPROACH OF MENU ENGINEERING
1.1.MENU ENGINEERING
Consumer group consists of different people who change in consumption habits. This
situation leads to over production or underproduction. Analyzation of this group is a very
crucial factor so as to make production properly. In addition to the owner of the business
should determine the eating habits of customers as likes or dislikes. End of the day, They
have to check portion control.
Method of menu engineering is based on profit and popularity of the type of food located in
the menu.
1.1.1. Meaning of menu engineering
Method of menu engineering is based on profit and popularity of the type of food located in
the menu.
The first condition of menu engineering is making sales analysis continuously.
Menu engineering categorizes food and beverage as good and bad. It must be noted that
making categorizes lead to removing some food and beverage on the menu. The principle of
categorization may be indicated thus; if selection of the food is above 70% popularity, a
menu item can be described as high. If demand is under 70 % popularity, the menu item can
be described as low.
The method of Kasavana and Smith
In this method based on comparative analysis of each of popularity and profit of food with
sale amount. The main purpose of this method is to form a positive structure and decrease
negative ones.
Two-dimensional matrix of menu engineering

PLOUGH HORSE STARS

DOG PUZZLE

LOW HIGH
This table can be summarized by this means;
Firstly, the average of the menu is found out. For this reason, all of the menus are accepted
100 %, to put it another way, This figure is divided into the total number of food or beverages
in the menu by the principle that the customer can make only one choice from the menu
group. This figure is multiplied 70 %. Average of menu contribution rate is obtained by
subtracting the total variable cost from total sales and divided by the amount of servings sold.

Stars
Stars predicate foods in terms of likeability and contributions margin. Stars are the most
liked foods. Stars should be located in the menu properly and their service and portion should
be certain.
Plough Horse
In the plough horse, although in terms of the likeability is high, in terms of the contribution
margin is low. It is described as demand stimulating food.
Dog
Although in terms of the likeability it is low, in terms of the contribution margin it is high. It
is describe as high-profit foods.
Puzzle
Puzzles are low food in terms of both likeability and contribution margin. Holding the puzzle
in a menu are harmful. They do not have any profit for the business.
1.1.2. Advantages of menu engineering
Advantages of menu engineering may be summarised by this means;
• It provides control more than ever.
1. It shows a problem with ideal and realized product.
2. It presents stock deviations.
3. Menu engineering classifies menu item as far as the performance of sales.
• Flexible stock management
1. Promotes multi cost methods, units and enumeration.
2. Shows deviations and stock level as real-timely and continuously.
3. Promotes inventories that are planned or not at the end of the term.
• Detailed description management
1. It gives cost information and recipe bound with menu item.
2. It provides real-time stock consumption.
3. It promotes preparation and instructions of service.
• Complete receiving
1. It updates stock levels
2. It matches between freight bill and bill
• Proposed order
1. It provides minimum stock level
2. It recommends a supplier
3. It analyzes and pursues suppliers offer.
4. It has an ability to identify nominal value.
1.2. MANAGEMENT FUNCTIONS OF FOOD AND BEVERAGE BUSİNESS AND
RELATION WITH MENU ENGINEERING

The method of menu engineering provides many advantages to business in terms of the
whole process of the business.
The method of the menu engineering may guide the executive in terms of quality
standard, process planning, determining the number of staff, training of the employees.
Otherwise, it provides developments in terms of cooking techniques, material control.

1.2.1. Marketing functions and menu engineering

The business has to have a marketing approach to follow client requirements.The essence
of the matter is that it helps to find potential buyer, to determining needs, managing
service and goods which is hesitated needs. The business aim to increase customer needs
and sensitivity and obtention of profit with marketing tool.
When the business conducts its marketing function, menu engineering helps it. Menu
engineering method makes firm likability of food level confidingly.Thus, the profit can be
increased by regulating food and beverage in the menu. Moreover, menu engineering
helps advertisement of business and publicity.

1.2.2. Financial functions and menu engineering

The function of the food and beverage business is provide food and beverage service.
Hence, profits and loss depend on food and beverage located in the menu.
The method of the menu engineering analyzes food and beverage in terms of the
dividend, likability and cost. Menu engineering method provides useful information in the
financial process such as investment decisions, budgeting, pricing determination,
outgoings and sale forecast.

1.2.3. Cost functions and menu engineering

In order to relate between cost and menu, we need to investigate separately in terms of
the prime cost and initial inspection of menu. In the food and beverage business, the
menu is nonignorable tool in order to control cost because food and beverage in the menu
makes the controlling easier.
Development of food and beverage standards begins with menu. Here are some standard
of cost tools used in cost control process:
• Specifications of purcahsing standards
• Standard recipes
• Standard efficiency
• Standard of portion sizes
• Standar of portion costs.
1.2.4. Human resources functions and menu engineering

Menu determines target market, location, decoration and staff numbers. In a business,
customers expactations and requests may be changed with some factors such as epidemic
(mad cow disease, bird flu), awakening about dietary habits.
Menu engineering helps us to observe customers expectations. Giving an information
about food and beverage on the menu inhibits these matters.

1.2.5. Dietary Function and menu engineering

Nowadays, healthy and balanced diet is considered sensitively.

Menus have to be are created with nutritional ingredients. That is why, we need educated
chefs and food engineers to create a menu.
REFERENCE

Doğrubay, M. ve Saatcı, G. (2014). Menü mühendisliği. Detay Yayıncılık, Ankara.