What are the best practices for creating profitable and delicious menus?

It is absolutely essential to know your costs. In my experience, the key is how one knows, that is, what costing methodology is being used. Chefs are not necessarily well trained to do costing, and the more artistic ones, are not inclined to make costing a priority. At the same time, don't just relay on costing accounting software. It's important to check key items of expense and quantity independently to be sure the true costs are known.

use your POS to analyze current menu.. get rid of the "dogs". highlight the most profitable and popular by menu item placement. intoduces new potential menu items through nightly specials to see if they sell.

The best practices for creating a profitable and delicious menus is as follows 1. Design a menu and keep updating as per the local community around you 2. Acknowledge and reward your loyal Customers so that they keep coming in 3. Use the best and local produce direct from the farmers or producers -this will help you save lots of cost. 4. always welcome both positive and negative comments 5. make the entire operations sustainable means work towards "0 waste" into the neighborhoods

En mis consultorías sobre implementación de un nuevo menú siempre comenzamos por la realización del recetario maestro. Dividido en recetas y subrecetas. Esto es el inicio de la estandarización y costeo. De ahí pasamos a la conformación del catálogo de productos o materia prima ligado al recetario maestro para obtener los números que nos permitirán decidir la mejor mezcla de costo y precio de venta.

In my experience it is best to work with seasonal ingredients that are grown locally to keep costs down. Also developing recipes with these ingredients that are less labor intensive. Practice garde manger as much as possible and apply most of, if not the entire ingredient into the service.

Knowing your customers helps in business development and also attracts new clients and retain the old ones .. simple steps like - constant feedback and progression on it - understanding the market for example different age groups that we cater to and their contribution to the business

Parte importante de la implementación de lo que yo denomino menú inteligente es basar la propuesta en la observación. Esto con la finalidad de construir la gran foto. Para esto es necesario observar, haciendo un análisis FODA para trabajar con las fortalezas y oportunidades que nos permitan por ejemplo; Encontrar la identidad del menú, aprovechar el recurso humano, eficientizar tiempos y movimientos en materia de producción y montaje de platos, así como definiciones de cargas operativas relacionado a compras.

The knowledge of your customers can be a huge plus in menu management and menu developments. Of course we always try to push our proposes, and in my opinion a smart mix between “classics high demanded” in relation at the area where we are located and a series of interesting alternatives and proposes, can be a smart way to keep always lights-on and interest alive on your work

Creating a menu by knowing and understanding your customer is the best thing that can happen to a culinary manager because it will help reduce wastage and because the menu is created by knowing and understanding your customer there will be no item that will not sell

1 Choose a timeframe to analyze your menu. ... 2 Measure profitability and popularity. ... 3 Categorize your menu items. ... 4 Design with your menu engineering findings in mind. ... 5. Analyze your new menu's success. ... 6. Involve your staff in the menu engineering process

El Benchmarking o como se diría, sentarnos en la banca del vecino nos permite conocer abiertamente lo que el mercado está ofertando. En mi experiencia laboral recuerdo la implementación de un buffet de desayunos en una propiedad de lujo en la Ciudad De México. Fue esencial visitar los pares que existían en la zona para armar una propuesta interesante que nos llevara al éxito de ventas y aceptación de nuestros huéspedes. Manejando ingredientes Gourmet, de Calidad, Orgánicos y Sostenibles que nos permitieron relanzar de la manera adecuada el concepto de desayunos.

The third step to creating a profitable and delicious menu is to know your competition. This means researching what other restaurants in your area are offering, and how they are pricing their dishes. By knowing your competition, you can differentiate yourself from them, and offer something unique, innovative, or superior. You can also avoid copying or undercutting them, and instead focus on your strengths and specialties.

En el menú inteligente trabajamos el equilibrio ofreciendo una carta corta, que no ofrezca platos que se compitan entre sí, pero que gracias a la mu?tifuncionalidad de las subrecetas nos permiten armonizar la variedad de la carta. Hoy en día es mejor ser bueno en 18 opciones que ofertar una carta de 35 platillos que nos hacen diluir costos, calidad y tiempos.

Personally I test always menu before release. Every recipes and ideas I share with my guys and after with colleagues; I can also ask opinions to special customers that I know well; most of them like be involved in this testing and express their opinion. Is a great way also to let them feel more than simple customers and in my experience, is very appreciated as method.

Aprendí una técnica muy sencilla para elegir un menú ganador. Generamos 3 grupos, proveedores, especialistas y clientes normales. Aplicamos la aceptación de un plato a partir del 70% de me gusta. Y en el caso de existir empates o indecisiones nos vamos sobre los mejor calificados. Estos 3 grupos nos permiten un mejor espectro de comensal. Una vez que ya tenemos este primer paso, vamos sobre el taste panel con presencia de cocina y servicio para que ambos lados conozcan y reconozcan cuál menú tendremos.

Updating menu’ is essential to offer always new experiences to your customers and guests; I do 2-3 times during the year following seasons, trends and demands; Of course gettin analysis of market, sales data and commercial results. As reflex you keep always interest alive and with a good marketing promo activity is possible achieve good results and remain of top of trend and market request

Two areas to consider (plus a bonus): 1. Build your menu with local ingredients, changing your menu with the seasons and having costing/pick-up charts for every dish. These allow you to manage your costs, consistency and share these details about each dish with your FOH staff. 2. Run quarterly product mix reports that tell you which dishes aren’t selling. Remove your ego in this process and also remove any dishes in your bottom 20% of sales. These are not attractive to your audience and should be replaced with dishes that sell. Bonus: use specials to test new ideas and those that sell well should be earmarked for future permanent menu items. Ask your customers what they think…they’ll love having a say in potential future menu items.

Highlight local ingredients and products in season. This creates anticipation of dishes that can bring full flavours and fill the needs of the guests coming into your restaurant. Same time, prices of ingredients and products are able to provide excellent value for your operation, guests and the farmers.

Knowing your staff abilities and capabilities. Researching market. Knowing how emerge ingredients to end up with a dish either delicious or well designed.