Last time we wrote some practicle advices on menu engineering, now here are some more tricks.
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In preparations’ section we made a calculation and grouped our menu card items by several points of view. All components are given to design our restaurant menu card and we can place all of our meals and drinks to highlight them with the most profitable appearence.
In our previous post we spoke about what advantages can have a restaurant from the menu engineering and how much of the restaurants deal with it. Now we’ll write about the first two steps, which will be the foot-stones of the menu engineering. Look at which processes we have to make first to reach the promised income increase in our restaurant.
Menu engineering is mentioned most often on traditional paper based, printed menus, but it's also
important to use it in online presence, drink menu and on table tents and on street boards, too. The fact is
that if you sell a product, the profit and popularity depends mostly on how and where do you show it on
your commercials and promotions.