Menu re-engineering

In the global environment, with increasing number of food service units, there is building high competition for the food service units. Every food service units wants to gain high contribution margin, gain high market share in its sector and thus maximize the revenues in their fields. The main objective of menu re-engineering to study the approaches earlier put in use by the food service units and proposes a new improved model with necessary amendments to increase the profits as well as to gain the high attention of customers towards the business. The menu re-engineering can be assumed as comprises of focus on three sectors; customers attention, menu mix and the value adding products and services. By focusing on these sectors, food service units’ executives will not have only control over the market and business but also it will help them to gain high understanding of value adding items and methods. The food service units’ executives then by managing these sectors can gain high profits and reach large number of customers to fulfill the overall objective of the business. The present thesis focuses on the same three sectors and after studying earlier proposals proposes a new methodology with improvements in the works. The present thesis put high attention and care on the food service ingredients required for preparation of food dishes and suggests a methodology to control the costs of food dish items by putting effective control on the use and costs of food dish ingredients by dividing the food dish items in four categories of BCG matrix to show their respective ratings in terms of popularity and profitability indices. Thus by using this approach, the proposed model demonstrates how the profit values can be changed in a positive direction while making the cost of food dish ingredients low and with a little variation in selling price of food dish items; thus gaining high popularity amongst customers and increasing the revenues of the business.