Abstract
This study was designed to analyze the menus of Europe Style Coffee Shop using the menu analysis techniques of Kasavana & Smith and Pavesic’s menu engineering. The calculations for the menu analysis were using MS 2003 Excel spreadsheet program. The menu mix and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins and potential food cost by Pavesic. In two cases, a four-cell matrix was represented. Menu item were located in each according they achieved high or low scores with respect to two variables. Kasavana & Smith’s method focused on customer’s viewpoints, Pavesic’s method considered the manager’s view point. Therefore, it is more likely to be desirable for menu if the menu analysis techniques chosen is suitable to its purpose.
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