Analysis of the menu of a charcoal grill restaurant - A case study
DOI:
https://doi.org/10.57883/thij17(1)2021.30921Keywords:
Menu analysis, Menu engineering, Cost/Margin analysis, Case study, Restaurants, Charcoal grilled foodAbstract
The development of the study in terms of menu analysis has been studied all over the world, with practical applications in the restaurant sector, as its results have a significant impact on the profitability of the businesses. The purpose of this case study is to change the current menu of a charcoal grilled food restaurant located in western Algarve. This study foresees the use of quantitative variables using the menu analysis models Menu Analysis Model by Miller (1980), Menu Engineering Model by Kasavana and Smith (1982) and Cost/Margin Analysis Model by Pavesic (1985). The changes in the menu will be supported by the combined knowledge of the three authors mentioned above. Their models will point us in the correct direction when it comes to make the referred modifications. The analysis of the results and the strategies associated to each model might suggest other approaches to improve the menu according to the classifications of each dish. Finally, we present the quantitative analysis of the menu with the help of the results obtained through the most representative menu analysis models. We observed some minor differences in the final results according to the models we used. After considering these results, we decided to eliminate or change some items from the menu. We are able to show the manager the most profitable and popular items in the menu. The analysis also made some changes in the standardized recipes possible, in terms of portions and costs.
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Copyright (c) 2021 This work is licensed under a Creative Commons - Attribution 4.0 International (CC BY 4.0)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is published under the Creative Commons Attribution 4.0 International License.
