7 Restaurant Menu Engineering Tips That You Must Swear By

7 Restaurant Menu Engineering Tips That You Must Swear By

Once you have decided the theme of the restaurant and who will be your targeted clientele, your main focus should be on creating an enticing menu that will leave an indelible mark on your customers. Restaurant menu engineering is both a science and an art that demands a delicate balance between putting the right items on the menu with the right price points and being attractive enough to tempt customers to order more. 

Tips To Remember While Doing The Menu Engineering

A wrong menu has the ability to draw your restaurant on the brink of failure. Can you afford it? Of course not! Hence, we are here to help you understand the various tips that you must keep in mind while meticulously engineering your menu.

1. Don’t Neglect The Perennial Favorites

While it is not wrong to want your restaurant menu to be exciting and trendy, you must keep the traditional and perennial favourites during the restaurant menu engineering process. It is always recommended to have a few tried and tested popular, yet high-profit items on the menu. This will ensure a steady flow of orders. For example, think of a burger and fries, it can simply be coupled and dressed as anything, be it as a Peri Peri burger with pepper jack cheese, or served plain. Either way, it has a long staying power in your menu.

Don’t Neglect The Perennial Favorites

2. Try And Keep Restaurant Menu Which Has a Low Food Cost

Keeping your Food Costs should be high on your priority list during the menu engineering process. Now, food cost is basically the actual amount of money it costs to make the items in your restaurant menu. Costly ingredients will result in a costly menu. For example, if you are having Truffles, Salmons or Caviar on your menu, this will automatically make your menu pricy. This, however, does not mean the food you offer should be the cheapest since maintaining a standard quality is essentially important as well. What you simply need to do is to balance high and low food costs to garner a reasonable amount of profit margin.

3. Price Restaurant Menu Items Light

Dotted lines leading from the menu item to its price are a cardinal sin of menu design. This was essentially brought into force to make the restaurant menu look properly formatted. However, what happens is that a customer reads down the right side of the menu and then looks to the left to see what the lower price points at. It is better to have the name of the item followed by a tempting menu description, and either beside or beneath the description the price of the item. This way, you are essentially drawing the customers’ attention to the name and description of the dish; with a lesser focus on the price. 

restaurant menu engineering tips

4. Remember Who You Are Planning To Target

During the restaurant menu engineering process, you must keep in mind your targeted audience. This will help you to create a restaurant menu as per the preferences of the customers and price it accordingly. For example, if you’re opening a fine dining restaurant, you must understand that your targeted audience will be the ones who will be willing to indulge in luxuries. Hence, you can offer exquisite menu items like Sushi, Salmon and price it a little high, since your customers will be able to afford it. However, keeping the same menu and price for casual dine in a university or college area where your targeted audience will be students, is the biggest blunder you can do. Hence, know who you are targeting, do a market research to know about their like, preferences and their pocket capacity and then go about creating your restaurant menu.

5. Keep Items In Your Restaurant Menu Which Is Easy To Prepare

If you are keeping complicated items in your restaurant menu, it can have the ability to slow down your kitchen staff’s productivity during high rush hours. For example, during the lunch or dinner rush, if you have a dish that needs approximately 45 minutes to be prepared and serves, it can not only bog down your kitchen staff but also slow down the entire kitchen operations. Hence, try and keep dishes which are easy to prepare and can be served exquisitely, in the simplest way possible.

6. Try And Keep Items That Are Prepared With The Same Ingredients

If you keep items in your restaurant menu with the same ingredients, it will reduce the scope of spoilage of ingredients in your kitchen. Taking steps that will reduce your kitchen waste is very important since neglecting it can increase the overall cost in your restaurant. Hence, while forecasting your menu, why don’t you use ingredients which can be used in various dished. For example, if you are selling lettuce or spinach, try and offer a main course, a salad and an appetizer that can be made with the help of the same ingredients.

7. Limiting Restaurant Menu Can Be A Great Option

Giving your customers too many options in your restaurant menu can have a negative psychological impact on them. Too many options might confuse them, and this might compel them to go for the dish that they usually order. Hence, seven is considered to be the golden number, so try providing at least seven dishes under all the categories like- appetizer, main course and the like.
what is restaurant menu engineering
Menu engineering can be a difficult concept to grasp. You need to understand the psychology of the customers, indulge in a proper market research, and even then you might not be able to create a stellar restaurant menu. To solve this conundrum, it is highly recommended that you keep renovating your menu. Based on the customer demand and item profitability, you can add or delete items from the menu. Follow these menu design tips to maximise orders at your restaurant.

Diligently abide by the 7 points mentioned above while creating your restaurant menu and be assured to see the overwhelming response from your customers.

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