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Full-Text Articles in Food and Beverage Management
Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley
Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley
Hospitality Review
Menu engineering is a methodology to classify menu items by their contribution margin and popularity. The process discounts the importance of food cost percentage, recognizing that operators deposit cash, not percentages. The authors raise the issue that strict application of the principles of menu engineering may result in an erroneous evaluation of a menu item, and also may be of little use without considering the variable portion of labor. They describe an enhancement to the process by considering labor.
Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould
Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould
Hospitality Review
Can profitable menu items be placed on a computer screen where they will be selected more readily than other items? The author examines whether printed menu theories and techniques can be applied, with the same results, to a computer menu screen