Lecture 5: menu engineering Flashcards
1
Q
What does the menu impact?
A
- budget
- equipment
- types of dishes, glasses, flatware, etc
- waitstaff
- decor
2
Q
Types of menus
A
- Static
- Single use
- Cycle
3
Q
Factors affecting menu planning
A
- customer satisfaction
- sociocultural factors
- food habits &preferences
- Nutritional influence
- Aesthetic factors
- Sustainability
- Government regulations
- management decisions
4
Q
Hedonic Scale
A
- did you like what you ate?
5
Q
Sensory evaluation
A
description of the foods based on taste, appearance, temp, amount
6
Q
Aesthetic factors
A
- texture
- consistency
- color
- shape
- cooking methods
- taste (sweet, salty, etc) and flavor (olfactory)
7
Q
Menu Psychology
A
- eye gaze motion
- font size and style
- primacy and recency
- color and brightness
- spacing and grouping
8
Q
Placement on menus
A
- menu sequence (menu should follow progression of meal)
2. Focal points
9
Q
focal points
A
- center
- upper right corner
10
Q
Pricing psychology
A
- odd-cents pricing
- price rounding
- Pricing by ounce- used mostly in salad and sandwich bars
11
Q
How to price your menu correctly:
A
- dial in on your unique customer
- analyze the competition
- know the quality/price relationship
- know your costs
- know your fiscal group
- know your competition
- know the trends in your field
12
Q
2 criteria to see if a menu is successful
A
- Must be profitable in terms of individual item profitability
- Most profitable item must be selling the best
13
Q
How to determine the contributing margin (CM) of each item
A
selling price-food cost= contributing margin
*CM is the same as item’s gross profit
14
Q
Plowhorses
A
items that are popular but have a low contribution margin
15
Q
Stars
A
both high in popularity and high CM
