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Menu Engineering Analysis for Restaurant Improvement

Explore menu engineering strategies to enhance restaurant profits and popularity by categorizing items as winners, runners, sleepers, or losers based on profit and popularity factors.

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Menu Engineering Analysis for Restaurant Improvement

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  1. Menu Engineering Oğuz BeniceBilkent UniversitySchool of Tourism &Hotel Management

  2. popularity RUNNERS OR PLOWHORSES WINNERS OR STARS Milano ? % 8.33 profit $ 3.69 LOSERS OR DOGS SLEEPERS OR PUZZLES

  3. popularity RUNNERS OR PLOWHORSES WINNERS OR STARS % 10.17 Milano Vegeterian ? % 8.33 profit $ 3.69 $ 4.50 LOSERS OR DOGS SLEEPERS OR PUZZLES

  4. popularity Vegeterian % 12.43 RUNNERS OR PLOWHORSES WINNERS OR STARS % 10.17 Milano % 8.33 profit $ 3.69 $ 4.50 $ 2.40 Roma ? LOSERS OR DOGS SLEEPERS OR PUZZLES

  5. popularity Vegeterian % 12.43 RUNNERS OR PLOWHORSES WINNERS OR STARS % 10.17 Milano % 8.33 profit $ 3.69 $ 4.50 $ 6.00 $ 2.40 % 6.21 Firenze ? Roma LOSERS OR DOGS SLEEPERS OR PUZZLES

  6. popularity Vegeterian % 12.43 WINNERS OR STARS RUNNERS OR PLOWHORSES % 10.17 Milano % 8.33 profit $ 3.69 $ 4.50 $ 6.00 $ 2.80 $ 2.40 Firenze % 4.24 % 6.21 Roma LOSERS OR DOGS SLEEPERS OR PUZZLES

  7. Action Plan MENU ANALYSIS • Winners or Stars (high profit and high popularity): don't touch this item or increase a little bit the price. • Runners or Plowhorses (low profit and high popularity): increase the price or decrease cost (reduce portion size, decrease food quality) except for signature items. • Sleepers or Puzzles (high profit and low popularity): decrease the price, change the name for attractiveness, change the recipe, relocate on the menu or promote this item. • Losers or Dogs (low profit and low popularity): abandon this item, increase the price to make it a sleeper, or reduce the price to make it a runner.

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