Proven Menu Engineering Techniques - 2017 Mid America Restaurant ExpoReturn On Ingredients
Presentation by Mark Kelnhofer, MBA, International Speaker and Author, "Proven Menu Engineering Techniques". It was presented on Monday, 01/30/2017, at the Mid America Restaurant Expo in Columbus, Ohio.
Using accurate recipe costing, learn how to effectively make decisions about your menu that affect your bottom line. Citing examples, see how decisions being made on partial or incomplete data can decrease your profitability. Learn about the flaws of the traditional dog/star methods. Review the menu layout and eye gaze studies. Drive your menu for profitability!
Determine Accurate Recipe Costs For Your Food & Beverage OperationsReturn On Ingredients
Mark Kelnhofer is dedicated to reducing the failure rate of the restaurant and craft brewing industries. After a quick update on restaurant industry data, current economic concerns, and the historic failure rate, Kelnhofer will take you along a journey of combining his passion of numbers and data with your passion for food and superior service. Learn how to apply his unique methodology to discover what producing the food for the guest experience REALLY costs you. With accurate recipe writing and costing as a base, it will assist in many areas of the restaurant operations including menu engineering, just-in-time production and ordering practices and performance benchmarking.
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
An article on Menu Engineering written by Restaurant Solutions, Inc. co-founder, Matt Vannini and Director of Restaurant Management Systems at Heartland Payment Systems
The menu analysis technique described in the following pages was developed by Michael L. Kasavana and Donald I. Smith and was described in a book published in 1982. Known as menu engineering, the technique is now widely known and respected and has been the subject of numerous papers and articles.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The menu dictates much about how an operation will be organized and managed, the extent to which it will meet its goals and even how the building itself should be designed. For guests, the menu is much more than just a list of available foods.
It is real Art and Talent to make an effective Standard Operating procedure and understanding of the difference between guideline and SOP.
SOP should tell itself
Proven Menu Engineering Techniques - 2017 Mid America Restaurant ExpoReturn On Ingredients
Presentation by Mark Kelnhofer, MBA, International Speaker and Author, "Proven Menu Engineering Techniques". It was presented on Monday, 01/30/2017, at the Mid America Restaurant Expo in Columbus, Ohio.
Using accurate recipe costing, learn how to effectively make decisions about your menu that affect your bottom line. Citing examples, see how decisions being made on partial or incomplete data can decrease your profitability. Learn about the flaws of the traditional dog/star methods. Review the menu layout and eye gaze studies. Drive your menu for profitability!
Determine Accurate Recipe Costs For Your Food & Beverage OperationsReturn On Ingredients
Mark Kelnhofer is dedicated to reducing the failure rate of the restaurant and craft brewing industries. After a quick update on restaurant industry data, current economic concerns, and the historic failure rate, Kelnhofer will take you along a journey of combining his passion of numbers and data with your passion for food and superior service. Learn how to apply his unique methodology to discover what producing the food for the guest experience REALLY costs you. With accurate recipe writing and costing as a base, it will assist in many areas of the restaurant operations including menu engineering, just-in-time production and ordering practices and performance benchmarking.
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
An article on Menu Engineering written by Restaurant Solutions, Inc. co-founder, Matt Vannini and Director of Restaurant Management Systems at Heartland Payment Systems
The menu analysis technique described in the following pages was developed by Michael L. Kasavana and Donald I. Smith and was described in a book published in 1982. Known as menu engineering, the technique is now widely known and respected and has been the subject of numerous papers and articles.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The menu dictates much about how an operation will be organized and managed, the extent to which it will meet its goals and even how the building itself should be designed. For guests, the menu is much more than just a list of available foods.
It is real Art and Talent to make an effective Standard Operating procedure and understanding of the difference between guideline and SOP.
SOP should tell itself