How do you match menu planning to your business objectives?

1 Know your customers

The first step in matching your menu planning to your business objectives is to know your customers and their preferences, needs, and expectations. You can use various methods to research your market, such as surveys, feedback forms, online reviews, social media, and loyalty programs. You can also analyze your sales data and identify your best-selling and least-selling items, as well as your most profitable and least profitable ones. By knowing your customers, you can tailor your menu to their tastes, demands, and values, and increase your customer satisfaction and retention.

2 Define your concept

The second step in matching your menu planning to your business objectives is to define your concept and brand identity. Your concept is the overall theme and style of your food service operation, such as casual, fine dining, ethnic, fusion, or fast food. Your brand identity is the unique image and personality that you want to convey to your customers, such as quality, innovation, authenticity, or fun. By defining your concept and brand identity, you can create a menu that reflects and supports them, and differentiate yourself from your competitors.

3 Set your goals

The third step in matching your menu planning to your business objectives is to set your goals and measure your performance. Your goals are the specific and realistic outcomes that you want to achieve with your menu, such as increasing sales, reducing costs, improving quality, or enhancing customer loyalty. You can use various tools and techniques to measure your performance, such as food cost percentage, contribution margin, menu engineering, or customer satisfaction index. By setting your goals and measuring your performance, you can evaluate and improve your menu planning and alignment with your business objectives.

4 Consider your resources

The fourth step in matching your menu planning to your business objectives is to consider your resources and capabilities. Your resources are the physical and human assets that you have available to produce and serve your menu, such as equipment, ingredients, staff, space, and time. Your capabilities are the skills and competencies that you have to manage and execute your menu, such as culinary techniques, creativity, leadership, and communication. By considering your resources and capabilities, you can optimize your menu planning and ensure its feasibility and efficiency.

5 Balance your menu

The fifth step in matching your menu planning to your business objectives is to balance your menu and offer variety and value. A balanced menu is one that has a range of dishes that cater to different dietary needs, preferences, and occasions, such as vegetarian, gluten-free, spicy, or kid-friendly options. A balanced menu also has a mix of dishes that have different price points, portions, ingredients, and preparation methods, such as appetizers, entrees, desserts, beverages, or specials. By balancing your menu, you can attract and satisfy more customers and increase your revenue and profit.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?