Formato de popularidad de platillos

business and seafood

Is Your Menu Working For You or Against You?
* John Nessel

If an item is both profitable and popular then is a Star. It is profitable but relatively unpopular then it is a Challenge. If the item is relatively unprofitable but popular then it is a Workhorse. Finally, a Dog is an unprofitable and unpopular menu item.

¿Está su menú trabajando para usted o contra usted?Menu Engineering We’re going to save the labor conversation for another day. Today we’ll take a unique look at controlling your food costs. More specifically I’m going to introduce to you a powerful tool to help you achieve this. This tool, along with techniques for utilizing it, has been called menu engineering. In simpler terms I would describe the process as the methodical selecting,costing, pricing and evaluating of your menu items. Menu engineering provides the manager with information about a menu item’s profitability, as well as popularity, so that proactive planning, recipe design and customer pricing decisions can be made. Menu engineering is not a substitute for proper purchasing, food rotation, standard recipes or any of the other basic kitchen controls that can negativelyimpact your costs. Rather it is a method of evaluating every item on your menu relative to its present contribution to bottom line dollars, thereby allowing managers to recognize the items they want to sell! Contribution Margins While the concept of food cost percentage (an item’s ingredient cost divided by it’s menu price) is the most commonly used criteria for assessing effective cost controls,the concept of contribution margin (an item’s menu price less it’s food cost) is the basis of menu engineering. A simple question should make the distinction clear. If you could sell one more item before your restaurant closed today, would it be a sirloin steak for $20 that costs you $8 or a plate of pasta primavera for $10 that costs you $2. While the food cost percentage of the pasta is 20%versus 40% for the steak, the steak will contribute $12 to gross revenue as opposed to $8 for the pasta. I’ll take the $12… thank you very much. Accounting for the Popularity of Menu Items While a menu items contribution margin tells us how many dollars each individual sale of the item contributes to the cash register, you need to know how popular the item is to determine the total dollars itcontributes to the restaurant’s revenue. A popular item with a high contribution margin is a “star” while an unpopular item with a low contribution margin would fairly be called a “dog”. Menu engineering therefore takes each menu items contribution margin and its popularity into account to determine into which of four categories it falls: star, workhorse, challenge or dog. We’ll get back to thesecategories shortly. The Evaluation I have included a completed Menu Engineering

precio y la evaluación de su menú. La Ingeniería del Menú le ofrece al Gerente del restaurante información clave sobre los márgenes de utilidad de su menú, de manera que el diseño de sus recetas y los precios al público puedan ser planeados de una manera efectiva. Es un método para evaluar cada platillo de su menú enrelación a su contribución al margen de utilidad final total y de esta manera identificar cuales son los que más conviene vender.

Margen de contribución
Mientras que el concepto de “porcentaje del costo de alimento” (el costo de un platillo determinado dividido entre su precio en el menú) es utilizado comúnmente como un criterio para asignar un efectivo control de costos, el concepto de margen decontribución (el precio de un platillo en el menú menos su costo) es la base para calcular la ingeniería del menú. Una simple pregunta puede aclarar esta diferencia. Si usted puede vender un platillo más antes de cerrar el restaurante hoy, podría vender un steak de sirloin a $20.00 dólares, mismo que le costo $8.00 dólares, o un plato de pasta primavera a $10.00 dólares que le cuesta $2.00...