Restaurant Menu Engineering by Emerson BontecouRestaurant Menu Engineering by Emerson Bontecou

Restaurant Menu Engineering

Emerson Bontecou

Starting at

400

About this service

Summary

I worked as an executive chef for nearly a decade, and have worked in restaurants and food businesses for nearly two. As a self-taught chef I had to figure these menu engineering strategies out myself (and usually the hard way!). I understand the lack of time operators have available to focus on nuanced POS data and configuring spreadsheets. Being certified in data analysis (and untied to the unending needs of a restaurant or food business), I can quickly and effectively uncover the story your data tells, analyze your menu with detail and precision, and write you a plan to increase profitability, remove bottlenecks, and ease pain points.

What's included

Menu Analysis
A detailed, data-driven breakdown of your menu item by item including food cost, contribution margin, and popularity percentage, so that a strategic plan for enhanced profitability and guest experience can be implemented.
Menu Item Categorization
Using profitability and popularity, determine where each menu item falls within four categories: - Plough Horses: low profit/high popularity - Stars: high profit/high popularity - Duds: low profit/low popularity - Puzzles: high profit/low popularity
Action Plan
Utilizing findings from menu analysis, an action plan is created with recommendations regarding specific menu item composition, price, description, and placement within the menu layout. Additional recommendations that might be made: seasonal items, food prep strategies, ingredient cross-utilizations, upsells and modifications, and staff training opportunities.

Duration

1 week

Skills and tools

Business Analyst

Consultant

Data Analyst

Data Analysis

Google Sheets

Microsoft Excel

Tableau

Industries

Food & Beverage

Hospitality

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