Menu Engineering Description
Developed by Kasavana and Smith (Michigan State University School
of Hotel and Restaurant Management) in 1982.
It is a marketing oriented approach for the evaluation of current and
future menu pricing, design and content decisions. It focuses on:
MENENG analyzes menu groups separately. Thus, for every group a
"Popularity" and a "Contribution Margin" analysis is performed, in
order to determine different actions to be implemented.
Developed by Kasavana and Smith (Michigan State University School
of Hotel and Restaurant Management) in 1982.
It is a marketing oriented approach for the evaluation of current and
future menu pricing, design and content decisions. It focuses on:
- Customer demand
- Menu mix analysis
- Item contribution margins
MENENG analyzes menu groups separately. Thus, for every group a
"Popularity" and a "Contribution Margin" analysis is performed, in
order to determine different actions to be implemented.
| Providing Practical Solutions |
| © 2006 HMS-International. All rights reserved. |
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