menu analysis & engineering hrt383 lunch winter 09
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Menu Analysis & Engineering
HRT383
Lunch Winter 09
04/18/23 HRT383 2
References
Mill, Robert Christie (1998) Restaurant Management: Customers, operations, and employees / Menu Scoring & Menu Engineering, pp 114-116. Upper Saddle River, N.J. : Prentice Hall.
Drysdale, John A. & Jennifer Adams Aldrich (2002). Profitable menu planning / Chapter 5: Menu Analysis, pp. 101-115. 3rd ed. Upper Saddle River, N.J. : Prentice Hall, TX911.3.M45 D79 2002
CD-ROM TX911.3.M45 D79 2002
04/18/23 HRT383 3
Objectives
By the completion of this presentation you should be able to: Analyze a menu for profitability Apply menu engineering to menu analysis Price menu items Locate menu items on a menu.
04/18/23 HRT383 4
Important Terms
Menu engineering Plowhorses Puzzles Stars Dogs
Menu Placement Pricing
04/18/23 HRT383 5
Introduction
This presentation explains how to evaluate a menu
When measuring a menu to see if it is successful 2 criteria must be met to declare it a winner:
1. Must be profitable in terms of individual item profitability
2. Most profitable item must be selling the best.
04/18/23 HRT383 6
Stars, Plowhorses, Puzzles, & Dogs
Method, called menu engineering, developed by Donald Smith Ph.D., Westin Hotels Distinguished Professor at Washington State University
This method rates the menu by measuring each entrée as to its profitability (gross profit) and its sales. It then combines these measurements and places each menu item into one of four classifications.
Plow Horse
Dog
PuzzleStar
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Contributing Margin
Determine the contributing margin (CM) of each item
CM same as item’s Gross Profit Use total food cost (include garnish,
accompaniments served with entrée such as salad, potatoes, rolls, butter etc.).
Selling Price – Food Cost = Contributing Margin
04/18/23 HRT383 8
Contribution MarginDollars vs. Food Cost Percentage
Sirloin Pasta Coffee
Selling Price $22.00 $18.00 $2.00
Cost $10.36 $4.54 $0.19
Food Cost % 47.09% 25.22% 9.5%
Cont. Margin $ $11.64 $13.46 $1.81
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Contribution MarginDollars vs. Food Cost Percentage
Sirloin Pasta Coffee
Selling Price $22.00 $18.00 $2.00
Cost $10.36 $4.54 $0.19
Food Cost % 47.09% 25.22% 9.5%
Cont. Margin $ $11.64 $13.46 $1.81
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Data Trap Winter ‘09
See Lunch Hand Out
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Desserts
Menu Plate F/C Contri-bution
Quan-tity Net Total
Popu-larity Menu
MENU ITEM Price Cost % Margin SoldIncom
e Cost Engineering
RKR Apple Crisp 5.00 1.35 27.00% 3.65 62 310.00 83.70 47.69%
Sampler 5.00 0.94 18.80% 4.06 27 135.00 25.38 20.77%
Cheesecake 5.00 1.50 30.00% 3.50 27 135.00 40.50 20.77%
Mngr Special 5.00 1.12 22.40% 3.88 14 70.00 15.68 10.77%
TOTAL DESSERTS 25.42% 3.73 130 650.00165.2
6
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Popularity
Average Popularity
80% of the average item sales per Dessert:
100 / 4 X 80% = 20%
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Desserts
Menu Plate F/C Contri-bution
Quan-tity Net Total
Popu-larity Menu
MENU ITEM Price Cost % Margin SoldIncom
e Cost Engineering
RKR Apple Crisp 5.00 1.35 27.00% 3.65 62 310.00 83.70 47.69%
Sampler 5.00 0.94 18.80% 4.06 27 135.00 25.38 20.77%
Cheesecake 5.00 1.50 30.00% 3.50 27 135.00 40.50 20.77%
Mngr Special 5.00 1.12 22.40% 3.88 14 70.00 15.68 10.77%
TOTAL DESSERTS 25.42% 3.73 130 650.00165.2
6 20%
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HRT383 Lunch DessertsPlowhorse
Star
Dog
Puzzle
100%
20%
Popularity
0 Contribution Margin $3.73
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HRT383 Lunch DessertsPlowhorse
* Apple Crisp $3.65/47.69%
* Cheesecake $3.50/20.77%
Star
* Sampler $4.06/20.77%
Dog
* Mngr Special $3.88/10.77%
Puzzle
100%
20%
Popularity
0 Contribution Margin $3.73
04/18/23 HRT383 16
Desserts
Menu Plate F/C Contri-bution
Quan-tity Net Total
Popu-larity Menu
MENU ITEM Price Cost % Margin SoldIncom
e Cost Engineering
RKR Apple Crisp 5.00 1.35 27.00% 3.65 62 310.00 83.70 47.69%
PlowHorse
Sampler 5.00 0.94 18.80% 4.06 27 135.00 25.38 20.77% Star
Cheesecake 5.00 1.50 30.00% 3.50 27 135.00 40.50 20.77%
PlowHorse
Mngr Special 5.00 1.12 22.40% 3.88 14 70.00 15.68 10.77% Puzzle
TOTAL DESSERTS 25.42% 3.73 130 650.00165.2
6 20%
04/18/23 HRT383 17
The Four Key Menu Categories
Plowhorses are items that are relatively popular but have a high contribution margin. Items in this category can have their menu prices increased or the portion size cut in a attempt to increase CM. If market is price resistant
Stars have both high popularity and high CM Puzzles have relatively low popularity and high
margins; lower price. Dogs are both low in popularity and CM; eliminate
04/18/23 HRT383 18
HRT383 Lunch DessertsPlowhorse
* Apple Crisp $3.65/47.69%
* Cheesecake $3.50/20.77%
Star
* Sampler $4.06/20.77%
Dog
* Mngr Special $3.88/10.77%
Puzzle
100%
20%
Popularity
0 Contribution Margin $3.73
Increase $ Cut Portion ?
Menu Plate Contribution Quantity Net Total Popularity Menu
MENU ITEM Price Cost % Margin Sold Income Cost Engineering
Horsehill Salad w/ Chix 10.00 3.45 34.50% 6.55 9 90.00 31.05 2.05% 4.79%
Horsehill Salad 8.00 2.85 35.63% 5.15 12 96.00 34.20 2.74%
SouthWestern Salad 10.00 3.09 30.90% 6.91 42 420.00 129.78 9.59%
Cobb Salad 10.00 2.05 20.50% 7.95 34 340.00 69.70 7.76%
Caesar Salad 8.00 0.67 8.38% 7.33 7 56.00 4.69 1.60% 4.79%
Caesar Salad with Chicken 10.00 1.46 14.60% 8.54 9 90.00 13.14 2.05%
Caesar Salad with Shrimp 10.00 3.89 38.90% 6.11 5 50.00 19.45 1.14%
Cheese Quesadilla 8.00 3.25 40.63% 4.75 15 120.00 48.75 3.42% 9.36%
Quesadilla with Chicken 10.00 3.45 34.50% 6.55 18 180.00 62.10 4.11%
Quesadilla with Shrimp 10.00 3.95 39.50% 6.05 8 80.00 31.60 1.83%
Reuben Sandwich 8.00 1.95 24.38% 6.05 21 168.00 40.95 4.79%
Burger 9.00 2.59 28.78% 6.41 24 216.00 62.16 5.48% 15.98%
Burger - Cheese 10.00 3.05 30.50% 6.95 22 220.00 67.10 5.02%
Burger - Bacon 10.00 2.25 22.50% 7.75 9 90.00 20.25 2.05%
Burger - Cheese & Bacon 11.00 3.39 30.82% 7.61 15 165.00 50.85 3.42%
Turkado 8.00 2.81 35.13% 5.19 49 392.00 137.69 11.19%
Lasagna 10.00 3.17 31.70% 6.83 24 240.00 76.08 5.48%
Fish n Chips 10.00 3.32 33.20% 6.68 51 510.00 169.32 11.64%
Meatloaf 10.00 2.19 21.90% 7.81 36 360.00 78.84 8.22%
Duck Enchiladas 11.00 2.89 26.27% 8.11 22 242.00 63.58 5.02%
Chili Entrée 6.00 1.50 25.00% 4.50 6 36.00 9.00 1.37%
SUBTOTAL MAIN DISHES 29.33% 6.71 4384161.0
01220.2
8
Lunch Main Courses
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Popularity
Average Popularity
80% of the average item sales per Main Dishes:
100 / 13 X 80% = 6.15%
Menu Plate Contribution Quantity Net Total Popularity Menu
MENU ITEM Price Cost % Margin Sold Income Cost Engineering
Horsehill Salad w/ Chix 10.00 3.45 34.50% 6.55 9 90.00 31.05 2.05% 4.79%
Horsehill Salad 8.00 2.85 35.63% 5.15 12 96.00 34.20 2.74%
SouthWestern Salad 10.00 3.09 30.90% 6.91 42 420.00 129.78 9.59%
Cobb Salad 10.00 2.05 20.50% 7.95 34 340.00 69.70 7.76%
Caesar Salad 8.00 0.67 8.38% 7.33 7 56.00 4.69 1.60% 4.79%
Caesar Salad with Chicken 10.00 1.46 14.60% 8.54 9 90.00 13.14 2.05%
Caesar Salad with Shrimp 10.00 3.89 38.90% 6.11 5 50.00 19.45 1.14%
Cheese Quesadilla 8.00 3.25 40.63% 4.75 15 120.00 48.75 3.42% 9.36%
Quesadilla with Chicken 10.00 3.45 34.50% 6.55 18 180.00 62.10 4.11%
Quesadilla with Shrimp 10.00 3.95 39.50% 6.05 8 80.00 31.60 1.83%
Reuben Sandwich 8.00 1.95 24.38% 6.05 21 168.00 40.95 4.79%
Burger 9.00 2.59 28.78% 6.41 24 216.00 62.16 5.48% 15.98%
Burger - Cheese 10.00 3.05 30.50% 6.95 22 220.00 67.10 5.02%
Burger - Bacon 10.00 2.25 22.50% 7.75 9 90.00 20.25 2.05%
Burger - Cheese & Bacon 11.00 3.39 30.82% 7.61 15 165.00 50.85 3.42%
Turkado 8.00 2.81 35.13% 5.19 49 392.00 137.69 11.19%
Lasagna 10.00 3.17 31.70% 6.83 24 240.00 76.08 5.48%
Fish n Chips 10.00 3.32 33.20% 6.68 51 510.00 169.32 11.64%
Meatloaf 10.00 2.19 21.90% 7.81 36 360.00 78.84 8.22%
Duck Enchiladas 11.00 2.89 26.27% 8.11 22 242.00 63.58 5.02%
Chili Entrée 6.00 1.50 25.00% 4.50 6 36.00 9.00 1.37%
SUBTOTAL MAIN DISHES 29.33% 6.71 4384161.0
01220.2
8 6.15%
Lunch Main Courses
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Exercise
Please work with your fellow students and come up with suggestions/decisions.
04/18/23 HRT383 23
HRT383 Lunch Main CoursesPlowhorse
Star
Dog Puzzle
100%
6.15%
Popularity
0 Contribution Margin $6.71
Menu Plate Contribution Quantity Net Total Popularity Menu
MENU ITEM Price Cost % Margin Sold Income Cost Engineering
Horsehill Salad w/ Chix 10.00 3.45 34.50% 6.55 9 90.00 31.05 2.05% 4.79%
Horsehill Salad 8.00 2.85 35.63% 5.15 12 96.00 34.20 2.74%
SouthWestern Salad 10.00 3.09 30.90% 6.91 42 420.00 129.78 9.59%
Cobb Salad 10.00 2.05 20.50% 7.95 34 340.00 69.70 7.76%
Caesar Salad 8.00 0.67 8.38% 7.33 7 56.00 4.69 1.60% 4.79%
Caesar Salad with Chicken 10.00 1.46 14.60% 8.54 9 90.00 13.14 2.05%
Caesar Salad with Shrimp 10.00 3.89 38.90% 6.11 5 50.00 19.45 1.14%
Cheese Quesadilla 8.00 3.25 40.63% 4.75 15 120.00 48.75 3.42% 9.36%
Quesadilla with Chicken 10.00 3.45 34.50% 6.55 18 180.00 62.10 4.11%
Quesadilla with Shrimp 10.00 3.95 39.50% 6.05 8 80.00 31.60 1.83%
Reuben Sandwich 8.00 1.95 24.38% 6.05 21 168.00 40.95 4.79%
Burger 9.00 2.59 28.78% 6.41 24 216.00 62.16 5.48% 15.98%
Burger - Cheese 10.00 3.05 30.50% 6.95 22 220.00 67.10 5.02%
Burger - Bacon 10.00 2.25 22.50% 7.75 9 90.00 20.25 2.05%
Burger - Cheese & Bacon 11.00 3.39 30.82% 7.61 15 165.00 50.85 3.42%
Turkado 8.00 2.81 35.13% 5.19 49 392.00 137.69 11.19%
Lasagna 10.00 3.17 31.70% 6.83 24 240.00 76.08 5.48%
Fish n Chips 10.00 3.32 33.20% 6.68 51 510.00 169.32 11.64%
Meatloaf 10.00 2.19 21.90% 7.81 36 360.00 78.84 8.22%
Duck Enchiladas 11.00 2.89 26.27% 8.11 22 242.00 63.58 5.02%
Chili Entrée 6.00 1.50 25.00% 4.50 6 36.00 9.00 1.37%
SUBTOTAL MAIN DISHES 29.33% 6.71 4384161.0
01220.2
8 6.15%
Lunch Main Courses
Menu Plate Contribution Quantity Net Total Popularity Menu
MENU ITEM Price Cost % Margin Sold Income Cost Engineering
Horsehill Salad w/ Chix 10.00 3.45 34.50% 6.55 9 90.00 31.05 2.05% 4.79%
Horsehill Salad 8.00 2.85 35.63% 5.15 12 96.00 34.20 2.74% DOG SouthWestern Salad 10.00 3.09 30.90% 6.91 42 420.00 129.78 9.59% STAR
Cobb Salad 10.00 2.05 20.50% 7.95 34 340.00 69.70 7.76% STARCaesar Salad 8.00 0.67 8.38% 7.33 7 56.00 4.69 1.60% 4.79%
Caesar Salad with Chicken 10.00 1.46 14.60% 8.54 9 90.00 13.14 2.05% PUZZLECaesar Salad with Shrimp 10.00 3.89 38.90% 6.11 5 50.00 19.45 1.14%
Cheese Quesadilla 8.00 3.25 40.63% 4.75 15 120.00 48.75 3.42% 9.36%
Quesadilla with Chicken 10.00 3.45 34.50% 6.55 18 180.00 62.10 4.11% PLOWQuesadilla with Shrimp 10.00 3.95 39.50% 6.05 8 80.00 31.60 1.83% HORSEReuben Sandwich 8.00 1.95 24.38% 6.05 21 168.00 40.95 4.79% DOG Burger 9.00 2.59 28.78% 6.41 24 216.00 62.16 5.48% 15.98%
Burger - Cheese 10.00 3.05 30.50% 6.95 22 220.00 67.10 5.02% STARBurger - Bacon 10.00 2.25 22.50% 7.75 9 90.00 20.25 2.05%
Burger - Cheese & Bacon 11.00 3.39 30.82% 7.61 15 165.00 50.85 3.42%
Turkado 8.00 2.81 35.13% 5.19 49 392.00 137.69 11.19%PLOW
HORSE
Lasagna 10.00 3.17 31.70% 6.83 24 240.00 76.08 5.48% PUZZLE Fish n Chips 10.00 3.32 33.20% 6.68 51 510.00 169.32 11.64% STARMeatloaf 10.00 2.19 21.90% 7.81 36 360.00 78.84 8.22% STARDuck Enchiladas 11.00 2.89 26.27% 8.11 22 242.00 63.58 5.02% PUZZLE
Chili Entrée 6.00 1.50 25.00% 4.50 6 36.00 9.00 1.37% DOG
SUBTOTAL MAIN DISHES 29.33% 6.71 4384161.0
01220.2
8 6.15%
Lunch Main Courses
04/18/23 HRT383 26
The Four Key Menu Categories
Plowhorses are items that are relatively popular but have a high contribution margin. Items in this category can have their menu prices increased or the portion size cut in a attempt to increase CM. If market is price resistant
Stars have both high popularity and high CM Puzzles have relatively low popularity and high
margins; lower price. Dogs are both low in popularity and CM; eliminate
04/18/23 HRT383 27
Main CoursesMENU ITEM Menu Engineering Recommendation
Horsehill Salad w/ Chix DOG Eliminate?
SouthWestern Salad STAR
Cobb Salad STAR
Caesar Salad PUZZLE Lower $?
Quesadilla (Chix & Schrimp) PLOW HORSE
Increase Menu $ or Reduce Portion?
Reuben Sandwich DOG Eliminate?
Burger (Cheese & Bacon) STAR
Turkado PLOW HORSEIncrease Menu $ or
Reduce Portion
Lasagna PUZZLE Lower $?
Fish & Chips STAR
Meatloaf STAR
Duck Enchiladas PUZZLE Lower $?
Chili Entree DOG Eliminate?
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Up Selling
Manager’s Special
04/18/23 HRT383 29
Placement
Two Schools of thought
1. Menu Sequence Menu should follow progression of meal
2. Focal Points Use focal points on the menu to push certain
menu items
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Focal Points
Focal Point
Focal Point
Single Sheet Menu Twofold Menu
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Focal Points
2
3
4
5
Focal Point
Threefold Menu
04/18/23 HRT383 32
Specials
Larger Bolder type than the rest of menu Longer description Concept of Closure
people’s eyes are drawn to what ever is enclosed by a box
Color, illustration, and/or pictures, bullets can be used to draw attention to signature items.
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Branding
Fast food Coke / Pepsi TGIF Jack Daniels
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Menu Pricing
Odd-Cents pricing Majority of prices end in either a “5” or a “9”
Price rounding. Within certain price bands, price increases have
little negative impact on customers
Placement
04/18/23 HRT383 35
Price Placement
Baked Chicken……….$8.99
Lemon Sole………….$11.99
Lamb Steak………….$12.99
Swordfish Steak…..…$14.99
BAKED CHICKENTender pieces of chicken breast
$8.99
LEMON SOLEFresh filets sautéed with lemon caper sauce
$11.99
LAMB STEAK Center cut of lamb served on a bed of rice
$12.99
SWORDFISH STEAKCharcoal grilled served with beurre blanc
$14.99
04/18/23 HRT383 36
Price Placement
BAKED CHICKENTender pieces of chicken breast
Eight dollars and ninety nine cents
LEMON SOLEFresh filets sautéed with lemon caper sauce
Eleven dollars and ninety nine cents
LAMB STEAK Center cut of lamb served on a bed of rice
Twelve dollars and ninety nine cents
SWORDFISH STEAKCharcoal grilled served with beurre blanc
Fourteen dollars and ninety nine cents
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Conclusion
Menu analysis is important If demographic studies, internal capacities, cost cards, and
markups have been executed correctly, the score should be a good one
Analysis should be done using either the Smith or the Hurst methods to ascertain the profitability of the menu
If the analysis shows a poor menu, make improvements Good menu: first step has been taken toward running a
profitable operation. It’s just that simple
04/18/23 HRT383 38
Where to Get More Information
Mill, Robert Christie (1998) Restaurant Management: Customers, operations, and employees / Menu Scoring & Menu Engineering, pp 114-116. Upper Saddle River, N.J. : Prentice Hall.
Drysdale, John A. & Jennifer Adams Aldrich (2002). Profitable menu planning / Chapter 5: Menu Analysis, pp. 101-115. 3rd ed. Upper Saddle River, N.J. : Prentice Hall, TX911.3.M45 D79 2002
CD-ROM TX911.3.M45 D79 2002 Most Menu & F&B Management Books
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