Menuunnittelun

Menuunnittelun, or menu engineering, is a systematic approach to analyzing a restaurant's menu to determine the profitability and popularity of each item. This process helps restaurant owners and managers make informed decisions about menu pricing, item placement, and even which dishes to promote or remove. The core idea is to identify "stars" (high profit, high popularity), "plowhorses" (low profit, high popularity), "puzzles" (high profit, low popularity), and "dogs" (low profit, low popularity).

The analysis typically involves plotting each menu item on a matrix based on its contribution margin (profitability) and sales volume (popularity). By understanding these categories, restaurants can strategize. For example, "stars" might be promoted more heavily, while "plowhorses" could have their prices slightly increased or their ingredients made more cost-effective. "Puzzles" might benefit from a descriptive explanation or a special promotion to boost their sales, and "dogs" are often candidates for removal from the menu.

Menuunnittelun is not just about profitability; it also considers customer satisfaction and operational efficiency. A well-engineered menu can lead to increased revenue, reduced waste, and a better overall dining experience. It's a dynamic process, requiring regular review as customer preferences and market conditions change.