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.

Menu Engineering Worksheets

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 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

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

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

Download this Free Vector about Flat rustic restaurant menu template, and discover more than 15 Million Professional Graphic Resources on Freepik

Download this Free Vector about Hand drawn restaurant menu template, and discover more than 15 Million Professional Graphic Resources on Freepik

Restaurant Placemat Menu Template PSD

Qitchen, an elegant Restaurant Framer Template, crafted for dining establishments, restaurants, bars, bistros, cafes, coffee shops, and food or beverage enterprises.