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Introduction
Chapter 1 : Fundamentals of Restaurant Operations
Chapter 2 : Ingredients and Yield Loss
Chapter 3 : Cost analysis and ingredient valuation
3.1 Cost of goods sold (COGS)3.2 Contribution margin and mark-up3.3 Menu planning and guest behaviour3.4 Menu engineering : Star, Puzzle, Plow Horse, Dog3.5 Menu layout3.6 Exercises and assignments3.7 References
Chapter 4 : Inventory management
Chapter 5 : Technology, Automation, and Artificial Intelligence in Kitchen Operations
Chapter 6 : Pricing, Contribution Margin and Cost Control
Chapter 7 : Sales, Marketing and the Psychology of the Menu
Chapter 8 : Inventory Management, Internal Controls and Food Safety
Chapter 9: Standardisation and Description of Ingredients and Dishes
Chapter 10 : Service, service processes, and service quality Service as the foundation of the guest experience
Chapter 11 : Digital reviews and online visibility
Chapter 12 : From Concept to Operation
Chapter 13 : Operational Metrics and Performance Management
Chapter 14 : Process Design and Service Flow
Chapter 15 : The future of restaurant operations: challenges and opportunities
Chapter 16 : Glossary
Closing worda

3.4 Menu engineering : Star, Puzzle, Plow Horse, Dog

To analyse the menu systematically, dishes are classified into four categories according to two variables – sales volume and contribution margin:

  1. Stars: High sales and high contribution margin. These are the pillars of the operation and should be placed in the most prominent position on the menu.
  2. Puzzles: High contribution margin but low sales. The presentation, placement or description needs to be reconsidered to boost sales.
  3. Plow Horses: High sales but low contribution margin. Often popular staple dishes. Ways should be sought to reduce ingredient cost or raise the price cautiously.
  4. Dogs: Low sales and low contribution margin. Dishes that take up unnecessary space and should generally be removed from the menu.

Menu Enginerring

menu enginerring