Menu Engineering
A restaurant menu can be a tricky thing on many levels. Execution of the menu on a busy day needs to be efficient yet offer some flexibility based on the style of the establishment. For example, if a QSR (Quick Service Restaurant) relies heavily on turnover during the lunch period then efficiency is of the utmost importance, from the visual menu displays to the customer ordering flow to the POS payment system, it all has to be efficient and still offer a menu that will promote repeat customers. A restaurant menu also provides the business with it's primary revenue stream. A menu has many potential pitfalls, for example, inventory of your menu fresh ingredients and dry goods needs to be balanced and encourage an organic stock rotation, meaning that everything gets used at a rate that is faster than it's shelf life. Good food inventory practices benefit from a well engineered menu resulting in less food waste which translates into less buying and an overall lower food cost. A restaurant menu consultant can analyze a restaurant menu and make suggestions to help a business improve bottom line results without sacrificing quality or menu selection. Engineering a menu can add tens if not hundreds of thousands of dollars of profit to a well run operation.
