Menu Engineering and Design
Menu engineering can be described as the process of methodical evaluation, selecting, costing and pricing of your menu items.
RCI can improve your menu’s effectiveness as a marketing tool and increase restaurant's profitability. A profitable menu starts with menu item ranking, standardized recipes, menu costing and menu pricing proper design, layout and menu item positioning
The process begins with a a thorough analysis of your current menu, you will have a clear understanding of your menus true merchandising power. RCI will help you identify what items / categories should be deleted, repackaged, repriced or repositioned. We will also identify items that may be missing that could improve your profitability.
Restaurant Analysis
RCI performs a restaurant analysis to determine:
Ranking menu items according to popularity and profitability, using RCI's Menu Ranking software.
Standardized Recipes
Strategic menu pricing begins with the development of standardized recipes to determine exact ingredients for costing the menu.
Recipe Costing
Using a predefined spread sheet, operators list their menu items and enter costs for each item to arrive a plate cost for each menu item.
Menu Pricing
RCI Menu Costing software allows operators to adjust individual menu items costs and menu pricing to arrive at a target menu cost to use for monthly comparison and trouble shooting.
Menu Design
Based on competitive strengths, RCI helps to brand your menu, developing a menu format and copy writing to maximize the effectiveness of your primary marketing tool.
Menu Pricing
RCI Menu Costing software allows operators to adjust individual menu items costs and menu pricing to arrive at a target menu cost to use for monthly comparison and trouble shooting.
When I ask food service operators, “What is your food cost?” they often reply, “Last month it was 38,.” referring to last month’s profit and loss statement. Then I repeat my question, I ask, “‘What is food cost, not what was your food cost!” What I am attempting to find out is whether they know what their food cost should be, not what their food cost was according to their last profit and loss statement... Read More
Menu engineering can be described as the process of methodical evaluation, selecting, costing and pricing of your menu items.
RCI can improve your menu’s effectiveness as a marketing tool and increase restaurant's profitability. A profitable menu starts with menu item ranking, standardized recipes, menu costing and menu pricing proper design, layout and menu item positioning
The process begins with a a thorough analysis of your current menu, you will have a clear understanding of your menus true merchandising power. RCI will help you identify what items / categories should be deleted, repackaged, repriced or repositioned. We will also identify items that may be missing that could improve your profitability.
Restaurant Analysis
RCI performs a restaurant analysis to determine:
- Restaurant Concept
- Market Position
- Identify Guest Demographics
- Strengths and Weaknesses
Ranking menu items according to popularity and profitability, using RCI's Menu Ranking software.
Standardized Recipes
Strategic menu pricing begins with the development of standardized recipes to determine exact ingredients for costing the menu.
Recipe Costing
Using a predefined spread sheet, operators list their menu items and enter costs for each item to arrive a plate cost for each menu item.
Menu Pricing
RCI Menu Costing software allows operators to adjust individual menu items costs and menu pricing to arrive at a target menu cost to use for monthly comparison and trouble shooting.
Menu Design
Based on competitive strengths, RCI helps to brand your menu, developing a menu format and copy writing to maximize the effectiveness of your primary marketing tool.
Menu Pricing
RCI Menu Costing software allows operators to adjust individual menu items costs and menu pricing to arrive at a target menu cost to use for monthly comparison and trouble shooting.
"What is your Food Cost"- Midwest Foodservice News
When I ask food service operators, “What is your food cost?” they often reply, “Last month it was 38,.” referring to last month’s profit and loss statement. Then I repeat my question, I ask, “‘What is food cost, not what was your food cost!” What I am attempting to find out is whether they know what their food cost should be, not what their food cost was according to their last profit and loss statement... Read More
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