Menu Engineering Research Articles

Implementasi Sistem Menu Engineering untuk Peningkatan Kualitas Menu di X Coffee Eatery Tebet

Cafes or coffee shops have grown rapidly and become an important part of the urban lifestyle. In the face of growing market demand, improving menu quality is a key focus for every cafe. Menu engineering systems provide a solid structural foundation for understanding and managing each stage in creating a dish. The purpose of this research is to find out how the level of popularity of the menu at X Coffee Eatery, to find out how the profit level at X Coffee Eatery, and to find out how the menu performance category at X Coffee Eatery. This research uses a descriptive approach with quantitative methods. The results showed that of the 69 menu items, the results can be seen, namely in the X Special menu type 1 menu item which has a popularity level (MM%) of 100%. 16 menu items categorized as star, 4 menus categorized as plowhorse, 23 menus categorized as puzzle and 4 menus categorized as dog. Evaluation is needed for menus with low popularity levels in order to increase popularity through menu engineering methods.

A New Menu Analysis Approach: Time-Driven Menu Engineering (TDME)

ABSTRACT This study aims to develop a new menu analysis model using a time-based activity-based costing method which allocates costs to activities. In this new menu analysis model, in addition to food and beverage costs, labor and general production costs are taken together while calculating contribution margin. In this study, a mixed research method was utilized. An a la carte restaurant is considered in the study. Interview and observation techniques, which are qualitative research methods, were used to determine the activities in the restaurant. The activities were determined by a descriptive analysis of the interviews with the employees of the restaurant. In the quantitative part of the study, job sampling was used to determine the duration of the activities in the restaurant. Because job sampling is used to distribute the costs incurred in the restaurant to the activities, this method is not yet used in the field of gastronomy. Therefore, the durations that were previously used as estimates were actually determined. In this study, the aboyeur activity was also added to the activities in restaurants for the first time. As a result of the study, a new menu engineering model that enables cost-based menu analysis in restaurants is introduced. In this model, all costs incurred in restaurants are included in the cost analysis, and a contribution margin is calculated accordingly. In this respect, the model brings a new approach to menu analysis.

Menu Engineering Analysis: An Industrial Reference For Tourism Students

This research paper examines the classification of the menu items at Essier restaurant, located within The Vasini Boutique Hotel in Bali, Indonesia, using the Menu Engineering Analysis methodology. Through the use of Tables and Matrices, the study presents the findings derived from a qualitative approach of analyzing sales volume and contribution margin data of menu items from January to December of the corresponding year. The study identifies 31 menu items and their classification mapping, which shows that the majority of the items are classified as Dogs (35.48%), followed by Stars (32.26%), Plough Horses (22.58%), and Puzzles (9.68%). This study highlights the significance of periodic menu engineering analysis by the Essier Restaurant Management to improve sales and restaurant profitability. In conclusion, the menu engineering method is an effective tool for ensuring the popularity and profitability of the restaurant's menu offerings.

Menu Engineering: Evaluasi Produk Minuman (Kopi) di Kopiloka 3.0 Palembang

The coffee shop business in Indonesia is currently developing rapidly, especially in big cities such as Bandung, Jakarta, Surabaya, Medan, Bali, Palembang, and several other big cities, of course it is a big opportunity for entrepreneurs to open a business in this field, by various concepts or ideas that aim to attract customers from various circles, several cafes have even appeared in small towns in each region. South Sumatra is one of the 8 provinces producing the best coffee beans in Indonesia, with the dominant type of coffee being Robusta coffee. By seeing this opportunity, in the city of Palembang many coffee shops or what are usually called cafés are starting to appear, not only as a place to just drink a cup of coffee, but also as a place to relax, gather with friends, family, and even become a place to relax. to do a business, one of which is Kopiloka 3.0 Palembang. The function of a menu is to make it easier for visitors to choose what they want to order. A good menu can be seen from the level of sales and contribution in providing profits to the restaurant. Menu engineering is used to find out how much profit and actual food costs are, based on the basic cost and selling price of a product. In this menu evaluation, there are three indicators that will be discussed, namely popularity index, contribution margin, and menu classification. The method used in this research is a quantitative method with a descriptive approach, with data collection techniques in the form of observation, interviews, documentation studies and literature studies. The research results stated that the Popularity Index for the coffee menu was 88.64% for the HIGH category menu items and 11.34% for the LOW category menu items. The coffee menu items consist of 18 menus, for the HIGH category there are 14 menus and for the LOW category there are 4 menus; The contribution margin of the 18 coffee menu items served is that there are 9 menu items that fall into the HIGH category with a percentage of 58.17%. Meanwhile, 9 other menus fall into the LOW category with a percentage of 41.81%; Menu classification in the coffee menu, namely, there are 8 menu items included in the STAR category with a percentage of 55.24%, 6 menu items included in the PLOWHORSE category with a percentage of 33.4%, 3 menu items included in the DOG with a percentage of 8.41%, and 1 menu item which is included in the PUZZLE category with a percentage of 2.93%.

Artificial Intelligence Transforming Hotel Gastronomy: An In-depth Review of AI-driven Innovations in Menu Design, Food Preparation, and Customer Interaction, with a Focus on Sustainability and Future Trends in the Hospitality Industry

The integration of artificial intelligence (AI) into hotel gastronomy represents a transformative shift in the hospitality industry, ushering in a new era of innovation, efficiency, and personalized guest experiences.This abstract provides a comprehensive overview of the multifaceted relationship between AI and hotel gastronomy, exploring key drivers, implications, and opportunities that characterize this dynamic partnership. At the forefront of this relationship is the pursuit of personalized guest experiences, facilitated by AI-powered systems such as chatbots and virtual assistants. These intelligent systems leverage machine learning algorithms to analyze guest data and preferences, delivering tailored recommendations,reservations, and dining experiences that enhance guest satisfaction and loyalty.AI is revolutionizing menu engineering and culinary creativity within hotel dining establishments. By analyzing vast amounts of data, including guest preferences and market trends, AI algorithms optimize menu selections, pricing strategies, and promotional activities. Additionally, AI-driven recipe generation algorithms foster culinary innovation by suggesting unique dishes and flavor combinations, enhancing the overall dining experience for guests.Operational efficiency and sustainability are also driving forces behind the adoption of AI in hotel gastronomy. AI-powered kitchen automation systems streamline food preparation processes, optimize inventory management, and minimize waste, leading to cost savings and improved efficiency. AI-driven analytics and optimization tools help hotels minimize their environmental footprint by optimizing energy usage, reducing food waste, and promoting sustainable sourcing practices. The integration of AI into hotel gastronomy represents a transformative opportunity for hotels to differentiate themselves, drive operational excellence, and deliver unparalleled guest experiences. By embracing AI-driven solutions and leveraging data-driven insights, hotels can create immersive dining experiences, foster guest loyalty, and position themselves for success in an increasingly competitive market landscape. As AI continues to evolve and advance, its integration into hotel gastronomy holds the promise of unlocking new possibilities and redefining the boundaries of culinary excellence and guest satisfaction.

PENERAPAN TEKNIK MENU ENGINEERING DALAM MENINGKATKAN PENJUALAN DAN KEUNTUNGAN PADA HOTEL SWISSBELL HARBOURBAY BATAM

The objective of this research is to investigate the application of Menu Engineering techniques in improving sales and profits at Swiss-Bell Harbourbay Batam Hotel. The research employs a qualitative methodology, utilizing data collection techniques such as interviews, observations, and strategic analysis using menu engineering. The menu analysis, conducted through menu engineering, revealed a total of 61 food items at Swiss-Café Swiss-Bell Harbourbay Batam, categorized into stars, puzzles, plowhorses, and dogs. Among these, 15 food items fall under the stars classification, constituting 25 of the total menu items. The stars category represents a blend of high menu variety and the highest contribution margin, featuring food items from the Swiss Café. Furthermore, the dogs classification comprises 28 menu items, constituting 46 of the total, indicating the highest quantity among all categories.

Application of Multi-Criteria Decision Making Methods for Menu Selection

Nutritional information on menus can assist customers in making healthier eating choices. One technique being utilized to tackle the rise of overweight and obesity is the use of nutritional information on menus. Menu engineering strategies can be used to improve sales of generally healthier and higher margin items. For today's food and beverage companies, menu engineering has become essential. Companies must continually evaluate their menus in order to keep up with changing customer demands and the conditions of the competitive market. Menu engineering's core involves comparing the effectiveness of each menu. At this point, correct decision-making under numerous factors is thought to be a very challenging procedure. To evaluate alternatives according to many features, several Multi-Criteria Decision-Making (MCDM) approaches have been created. The main novelty of this paper is that four MCDM methods, including Technique for Order Preference by Similarity to an Ideal Solution (TOPSIS), Fuzzy TOPSIS, VlseKriterijumska Optimizacija I Kompromisno Resenje (VIKOR), and Fuzzy VIKOR, are employed to evaluate menu options. Comparative analysis of MCDM methods is another contribution of this study. The process of evaluating and selecting healthier menu alternatives can become challenging and time-consuming. This study pointed out how crucial it is to conduct comparative analysis using various MCDA methods and to carefully determine the right ones when addressing the issue of selecting the best menu, taking into account the values of the criterion in fuzzy numbers.

Menu Engineering on Food to Increase Revenue at Laku Café, Gading Serpong

The Food and Beverage industry is an industry that has existed and developed for a long time until now. The Food and Beverage sector is engaged in the manufacture and serving of food and beverages and also provides services to customers. Merdeka (2022) emphasizes that Food and Beverage is a part of hospitality that is centered on food and beverage services which aims to achieve customer satisfaction. The method used is descriptive research with a qualitative approach. Research data collection was carried out using documentation studies to determine the level of menu profitability using a menu engineering system. Based on the results of the analysis, it can be concluded that among the menu items sold, there are several menu items that are less popular and there are also menus that bring low profits. There are many ways to increase revenue, including: increasing the attractiveness of the menu, increasing menu prices by switching to cheaper raw materials with the same quality, reducing portion sizes or creating combination packages with other menus that have low costs, removing several menus from the list. menu.

LIFE Climate Smart Chefs; qualitative insights for a sustainable food service

Abstract Innovative technologies can accelerate the transition to sustainable business practices in the hospitality and food service (HaFS) sector. In order for technologies to be adopted, challenges and opportunities need to be evaluated in order to ensure an effective implementation across the sector from operators and catering staff. Virtual roundtable discussions were held as semi-structured focus groups to identify challenges and opportunities related to technology use in the HaFS sector under three themes; business and economic, functional, and political challenges. 61 participants registered for the “Technology Tools for Chefs” sessions online. Feedback was transcribed and analysed. Challenges identified included a lack of knowledge and disinterest in technology, financial concerns, and a lack of government support. Opportunities included waste management, improved recipe and menu engineering, and showcasing sustainable practices. Business and economic opportunities include efficient time management, integrating sustainable practices, and using technology to predict consumer demands. Political opportunities included more accessible grants, clearer regulation guidance, and facilitating a transition towards sustainable practices. Qualitative research is crucial for identifying and providing solutions to challenges in transitioning to sustainable business practices. Solutions identified include staff training, improved accessibility of funding, and collaboration between businesses, officials, and stakeholders. Promoting sustainability through innovative technology in the food industry requires collaboration between businesses, government officials, and stakeholders to overcome the challenges and achieve sustainable development goals. Overall, the roundtable discussion provided valuable insight on pathways to a sustainable food sector. Key messages • Qualitative research provides an evidence base to support a transition to sustainable business practices. • Incentives included education, improved resources, accessibility of funding, and collaboration.

Boutique Hotel Service Digitalization: A Business Owner Study

The COVID-19 pandemic has generated negative, economic impacts on the tourism and leisure sector in Thailand, especially small boutique hotels. These hotels have had to develop more efficient and innovative approaches to meet new normal expectations, for example, contactless service. Digital technologies, such as Machine Learning and Artificial Intelligence, can open new possibilities and opportunities for hotels to digitize their customers’ services. A review of the literature indicated that data important to the management of hotel products and services include Customer Segmentation, Customer Profiling, Menu Engineering, Productivity Indexing, Customer Associations, Forecasting, Energy Consumption, and Room Rates. These characteristics can be examined by machine learning. This study used a mixed qualitative and quantitative research method. The data were gathered by interviewing two boutique hotel owners in Bangkok and collecting the hotels’ data, including online travel booking agents and direct booking logs, for the period April 2016 – September 2021. The analysis was conducted using the booking data from the two hotels: 3946 records from Hotel A and 3948 from Hotel B. In this research, k-means clustering was used to segment hotel guests. Two-class logistic regression and a two-class boosted decision tree were used to predict the prospective customer, while linear regression and decision forest regression were used to forecast the market demand. The findings reveal a model of hotel business owners’ requirements to innovate new service solutions, such as the contactless software solution, that guests can employ for check-in, check-out, order services, and talk to the hotel through the mobile application. This would help hotel owners to manage costs, employees, and customers. The solution also means that hotel managers would no longer need to be involved in the manual implementation of revenue management tasks. This data analytics approach can effectively sift through the signals detected from market variables, discover patterns and anomalies, make predictions for guest arrivals, and calculate optimum prices in real-time, as the market changes.

Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’

Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.

Comparison of K-Means & K-Means++ Clustering Models using Singular Value Decomposition (SVD) in Menu Engineering

The menu is one of the most fundamental aspects of business continuity in the culinary industry. One of the tools that can be used for menu analysis is menu engineering. Menu engineering is an analytical tool that assists restaurants, companies, and small and medium-sized enterprises (SMEs) in assessing and making decisions on marketing strategies, menu design, and sales so that it can produce maximum profit. In this study, several menu engineering models were proposed, and the performance of these models was analyzed. This study used a dataset from the Point of Sales (POS) application in an SME engaged in the culinary field. This research consists of three stages. First, pre-processing the data, comparing the models, and evaluating the models using the Davies Bouldin index. At the model comparison stage, four models are being compared: K-Means, K-Means++, K-Means using Singular Value Decomposition (SVD), and K-Means++ using SVD. SVD is used in the dataset transformation process. K-Means and K-Means++ algorithms are used for grouping menu items. The experiments show that the K-Means++ model with SVD produced the most optimal cluster in this research. The model produced an average cluster distance value of 0.002; the smallest Davies-Bouldin Index (DBI) value is 0.141. Therefore, using the K-Means++ model with SVD in menu engineering analysis produces clusters containing menu items with high similarity and significant distance between groups. The results obtained from the proposed model can be used as a basis for strategic decision-making of managing price, marketing strategy, etc., for SMEs, especially in the culinary business.

PENINGKATAN PENJUALAN MAIN COURSE MENU PADA PREGO RESTAURANT THE WESTIN RESORT NUSA DUA – BALI (PENDEKATAN MENU ENGINEERING)

Along with the development of the number of tourist visits, also grows various stars hotels in Bali which causes room revenue is no longer the only large income for the hotel so that there is a need for additional sources of income for the hotel, which is restaurants. This research aims to determine the menu mix and contribution margin, and to find out the menu classification also the efforts made to increase sales volume. This research used analysis method with menu engineering approach. This analysis approach used to assess the popularity and profit of a menu item. The results of this research show 32% of the menu included in the “stars” category, 36% of the menu included in the “plowhorses” category, 4% of the menu included in the “puzzles” category, and 28% of the menu included in the “dogs” category. So, the efforts that should be made such as: maintaining the quality, reducing the portion of the menu, menu placement, up to the menu name change.

Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs

Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs

Menu Engineering for Continuing Care Senior Living Facilities with Captive Dining Patrons

Continuing care facilities are a rapidly growing segment of senior living communities providing end-to-end solutions comprising independent living, assisted living, nursing home care, and ultimately hospice. All these establishments contain (in addition to other facilities associated with living, exercising, learning, activities, etc.) dining services managed by an interdisciplinary (finance, nutrition, dietitian, kitchen operations, hospitality, and procurement) team of executives, each with their own objective while cognizant of the overarching organizational, operational, and financial metrics. The residents of these facilities consume most of their meals at these dining facilities, necessitating that the food served meets the complete nutrition, dietary, cost, and operational requirements. Thus, the menu (often rotating every few weeks) of food items must be carefully chosen to be efficiently procured, processed, and served, all the while meeting the nutritional, dietary, and patron satisfaction constraints each put forth by the corresponding stakeholder. We address this complex, unwieldy, and large multiobjective optimization problem using mixed integer linear programming. We demonstrate how menu planners and chefs can analyze their decisions regarding menu structures and evaluate alternative menu interventions to improve menus’ nutritional value while ensuring their residents’ autonomy in making food choice decisions. Along the way, we interviewed various stakeholders, identified their objectives and constraints, gathered the necessary data, formulated and solved the resulting optimization problems, and produced demonstrably effective menus.

The Popularity of Milk Tea Amidst Covid-19 Pandemic: Perspectives of Selected Entrepreneurs in Minglanilla, Cebu Philippines

Milk tea became so popular that numerous entrepreneurs tried to venture into this business. The Philippines is dubbed the second-most populous country in Southeast Asia regarding bubble tea users. Though the Philippines was dubbed as such, it was not until late 2019 that Pearl Milk Tea exploded its popularity in the country. It paved the way for the tea-enthusiast to venture into the business by experimenting with various creamers, flavors, and sweeteners. In Minglanilla, Cebu, Philippines, there is also a growing Milk tea shop on every corner of the street; however, before the boom reached a year, a pandemic halted every operation on every establishment. Through a phenomenological approach, the researchers of this study interviewed the owners and management of milk tea businesses in this new level of difficulty. The study's significant findings merged the theme scope, including Covid-19 Business Impact, Digital Marketing, Adapt Delivery Services, Safety and Security Protocols, and Menu Engineering. Furthermore, findings suggest that Covid-19 negatively impacted business establishments. Nevertheless, the management and entrepreneurs still push through and invest more in their business, with a clear perspective of success and execute modern alternatives that keep the business operating.

ANALISIS MENU DENGAN PENDEKATAN MATRIKS DI EBONI RESTAURANT AKHSAYA HOTEL KARAWANG, JAWA BARAT

Menus drive purchasing and production decisions in all operations of a restaurant. Menu analysis allows restaurant owners to evaluate individual menu items systematically by comparing each menu item to other menu items based on pre-selected criteria. Historical menu analysis should include food costs, contribution margins and the popularity or mix of products over a given period. This research was conducted to analyze 24 maincourse menus in Eboni Restaurant Akhsaya Hotel Karawang, West Java. The analysis conducted is Menu Management with a matrix approach using three approaches, namely menu engineering, the percentage of cost of food approach to popularity and the contribution margin approach to the percentage of the cost of food.
 The results showed that the main course menu at Eboni Restaurant at Hotel Akhsaya Karawang has not produced optimal performance. Based on the three analyzes carried out, the results of the engineering menu analysis show that of the 24 main course menus analyzed, 4 menus (17%) are in the stars category, as many as 6 menus (25%) are in the plowhorses category, as many as 6 menus (25%) are in the puzzle category, and 8 menus (33%) are in the dog category. The results of the Percentage Analysis of Food Cost Percentage show that 5 menus (21%) are in the winners category, 5 menus (21%) are in the marginal II category, 4 menus (17%) are in the marginal III category, and 10 menus (42%) are in the losers category. The results of the contribution margin analysis with the cost of goods showed that of the 26 main course menus analyzed, 5 menus (21%) were in the prime category, as many as 5 menus (21%) were in the standard category, as many as 4 menus (17%) were in the category. sleepers, and 10 menus (42%) are in the problem category.
 The suggested strategies are as follows: maintaining menus in category I, increasing selling prices or making changes to standard recipes by reducing food costs for menus in category II, reducing selling prices and promoting more actively for category III menus and removing menu items in category IV.

The Adoption of Menu Engineering as an Electronic Management System in Cairo Five-Star Hotels

The Adoption of Menu Engineering as an Electronic Management System in Cairo Five-Star Hotels

Development of an effective restaurant menu. Research and recommendations

The restaurant menu is a key factor in the choice of certain dishes by the guest, and the profit of the establishment directly depends on this. The object of research is the restaurant business, and the subject is the influence of the restaurant menu on the choice of dishes by its consumers. One of the major problems is that restaurant owners often underestimate the importance of the structure and content of their restaurant menu – the names and descriptions of dishes, the sequence of their arrangement, the number of certain items, the selection and recording of prices, the quality of photographs and the overall appearance of the menu. This task is most often shifted to a graphic designer who does not have a certain competence in this matter. The paper describes various psychological techniques that can have a direct impact on the choice of dishes by the guest on the menu. The method of menu engineering by Michael Kasanava and Donald Smith, the features of the psychology of choice and neuromarketing in the restaurant business are considered. The study used the methodology of focus groups and content analysis. 73 printed restaurant menus were analyzed and 3 focus groups were conducted with specific target audiences. Focus group participants were asked to familiarize themselves with different types of restaurant menus. During the discussion, the participants expressed their opinions, comments and recommendations on the arrangement of dishes in the menu, structure, number of positions, sequence of dishes, etc. Interesting results were obtained, which proved the importance of not only the appearance and beautiful design of the restaurant menu, but also the need to pay great attention to its content, a certain arrangement of texts and structure. This is due to the peculiarities of the psychology of choice and neuromarketing. Thanks to the study, recommendations have been developed on the use of certain psychological techniques for the menu of any restaurant. The implementation of the techniques described in the paper made it possible to create an effective menu for the BLOOM healthy food cafe (Odesa, Ukraine), which led to an increase in sales of the establishment by 15.8 % compared to the previous printed cafe menu.

Penerapan Sistem Menu Engineering Dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse

This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how to improve the quality of the food and beverage menu through the menu engineering system and what recommendation actions should be taken based on the resulting data from the analysis that appears. This study uses variables, which are menu analysis in improving the quality of the menu at BIEV Clubhouse with sub variables, such as food cost, menu mix, and contribution margin. The results of this study that there were 8 menus or 30.77% menus with star categories, 5 menus or 19.23% menus with the plowhorse category, 4 menus or 15.38% menus with the puzzle category, and 9 menus or 34.62%. menu with dog category. The recommended follow-up actions to BIEV Clubhouse management is reducing the menu with the dog category, evaluating product prices and production costs for menus with the plowhorse category, taking suggestive selling steps for menus with the puzzle category, and maintaining the quality and performance of menus with the star category.