Menu Engineering

The development of the study in terms of menu analysis has been studied all over the world, with practical applications in the restaurant sector, as its results have a significant impact on the profitability of the businesses. The purpose of this case study is to change the current menu of a charcoal grilled food restaurant located in western Algarve. 
This study foresees the use of quantitative variables using the menu analysis models Menu Analysis Model by Miller (1980), Menu Engineering Model by Kasavana and Smith (1982) and Cost/Margin Analysis Model by Pavesic (1985). The changes in the menu will be supported by the combined knowledge of the three authors mentioned above.
Their models will point us in the correct direction when it comes to make the referred modifications. The analysis of the results and the strategies associated to each model might suggest other approaches to improve the menu according to the classifications of each dish.
Finally, we present the quantitative analysis of the menu with the help of the results obtained through the most representative menu analysis models. We observed some minor differences in the final results according to the models we used. After considering these results, we decided to eliminate or change some items from the menu. We are able to show the manager the most profitable and popular items in the menu. The analysis also made some changes in the standardized recipes possible, in terms of portions and costs.

Consumer group consists of different people who change in consumption habits. This situation leads to overproduction 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.

Günümüzde yiyecek içecek işletmelerinde yoğun bir şekilde kullanılan menüler, müşterilere karar verme aşamasında yardımcı olan araçlar olmaktan öteye geçmiştir. Artık menüler sayesinde çeşitli maliyet hesapları, gelir yönetimi ve pazarlama çalışmaları gibi aktiviteler de yürütülebilmektedir. Bu çalışmanın temel amacı, menü mühendisliği kapsamında Kasavana Smith Modeli (KSM) ile zaman etkenli faaliyet tabanlı maliyetleme (ZEFTM) modelinin karşılaştırılmasıdır. Konusu bakımından yöntem tasarımı, durum çalışması olarak belirlenmiştir. Çalışmada, amaçlı örnekleme yönteminden yararlanılmıştır.  Veriler, Ege Bölgesi’nin turizm merkezlerinden biri olan Aydın- Kuşadası’nda faaliyet gösteren lüks bir restorandan elde edilmiştir. 2018 yaz sezonu Ağustos ayını kapsayan veriler, ilgili restoranın otomasyon sistemleri, muhasebe kayıtları ve yetkilileriyle yapılan görüşmeler sonucunda elde edilmiştir. Restoran menüsünde yer alan, 27 menü kalemi  Kasavana-Smith modeli ile analiz edildikten sonra ZEFTM modeliyle tekrar analiz edilmiştir. Analizlerin sonucunda 4 menü kaleminin kategorilerinde farklılıkların meydana geldiği tespit edilmiştir. KSM’de “düşük” kategoride yer alan 4 menü kaleminin ZEFTM modeline geçildiğinde “yüksek” kategoride yer alması, ZEFTM modelinin kapsamlı yapısının restoran işletmeleri için daha uygun olduğu sonucuna işaret etmektedir.

"Hanoi or Casa de la Parra" is a restaurant specializing in Cuban cuisine, belonging to the tourist company Habaguanex SA, despite not being categorized over the years has been called under the concept of fonda or economic restaurant being frequented basically by national clients, and by foreign tourists directly, and as part of tourist packages offered by the destination agencies. In the last years of its management the number of clients has diminished and other nearby entities make strong competition, which imposes on the administration the execution of studies to investigate the causes of the situation and possible solutions to it. The scarce and limited supply presupposes as an aspect to be taken into account given its menu card maintained for long time in operation.
This is why the objective is to propose a series of strategies for the redesign of the Hanoi restaurant menu by means of a study of the supply based on the application of quantitative and qualitative instruments through the multicriteria analysis, which together with the study of the behavior of the staff and other standards of supply facilitate decision making. From the results obtained it is clear that the menu is not a key factor of success and the letter does not play its role as a silent salesman, on the contrary it does not reconcile with the type and category of the restaurant. Consequently, strategies and actions are formulated that, together with the proposed menu chart, make it possible to solve the problem detected.
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Nowadays, menus that are used extensively are more than just tools that help customers in decision making in restaurant industry. Activities such as various cost accounts, revenue management and marketing activities can be go through with menus. Purpose of this study is compare the results of within traditional and modern approaches analysis with the context of menu engineering. In this purpose, purposeful sampling was used as sampling method in case study. The data required for the analysis from a luxurious restaurant located in Kuşadası, Aydın, which is one of the tourism centers of Aegean Region, was obtained from restaurant automation systems, accounting records and interviews with authorities of the restaurant. According to the findings of the study, when traditional and modern methods were compared, 4 of the 27 menu items analyzed were different. Thus, it is possible to say that modern approaches produce more realistic results since they are comprehensive compared to the traditional method.

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Günümüzde yiyecek içecek işletmelerinde yoğun bir şekilde kullanılan menüler, müşterilere karar verme aşamasında yardımcı olan araçlar olmaktan öteye geçmiştir. Artık menüler sayesinde çeşitli maliyet hesapları, gelir yönetimi ve pazarlama çalışmaları gibi aktiviteler de yürütülebilmektedir. Bu çalışmanın temel amacı, menü mühendisliği kapsamında Kasavana Smith Modeli (KSM) ile zaman etkenli faaliyet tabanlı maliyetleme (ZEFTM) modelinin karşılaştırılmasıdır. Konusu bakımından yöntem tasarımı, durum çalışması olarak belirlenmiştir. Çalışmada, amaçlı örnekleme yönteminden yararlanılmıştır. Veriler, Ege Bölgesi’nin turizm merkezlerinden biri olan Aydın- Kuşadası’nda faaliyet gösteren lüks bir restorandan elde edilmiştir. 2018 yaz sezonu Ağustos ayını kapsayan veriler, ilgili restoranın otomasyon sistemleri, muhasebe kayıtları ve yetkilileriyle yapılan görüşmeler sonucunda elde edilmiştir. Restoran menüsünde yer alan, 27 menü kalemi Kasavana-Smith modeli ile analiz edildikten sonra ZEFTM modeliyle tekrar analiz edilmiştir. Analizlerin sonucunda 4 menü kaleminin kategorilerinde farklılıkların meydana geldiği tespit edilmiştir. KSM’de “düşük” kategoride yer alan 4 menü kaleminin ZEFTM modeline geçildiğinde “yüksek” kategoride yer alması, ZEFTM modelinin kapsamlı yapısının restoran işletmeleri için daha uygun olduğu sonucuna işaret etmektedir.

Aim of this study is twofold; (1) investigating consumers' preference for favorite local food menu composed of regionally known soups, appetizers, main courses and desserts, and (2) understanding the criteria on which the consumers show their trade-off attitudes. Data was collected during the 01-31 May 2015 through a survey composed of 18 menu cards and 154 usable questionnaires were gathered as a consequence. Full profile conjoint analyses were applied as statistical technique in order to analyzing data. Major findings from the empirical study point to the fact that participants confer the highest importance to the main dishes while the least importance is placed on the price. The most favored menu cards reveal that those with 'Adana kebab' are of priority to the consumers. The most favorite menu card is composed of a mixture of Adana and Gaziantep cuisines. This trade-off behavior by the consumers illustrates that the more variety presented in the local menu, the higher the prices that could be charged. Jel Code: L66, L83