Tips for successful menu planning and engineering
There are some tried and tested ways you can make sure your new menu is a success. Here, we’ve rounded up our top tips to help get you started.
1. Supply chain planning
Product supply planning should be the foundation of your menu engineering strategy. Identifying potential supply chain issues early on can help you be proactive – with a backup plan if your preferred supplier has issues or making sure you don’t end up with a popular dish that’s never available – leaving a bad taste in your customer’s mouth.
2. Forecast demand
Every hospitality business has factors that influence demand at different times. Your sales data holds the key to the demand trends that are relevant to your business and will help you understand your customers’ behaviour. Identify your most in-demand products and also when that demand peaks throughout the week, month, and year. Accurate forecasting will help prevent shortages or excess inventory.
3. Be dynamic
Planning helps you lay a strong foundation, but keeping a forward-looking approach to what customers like and upcoming food and drink trends will ensure that your business stays relevant and fresh. Having a changing specials menu might be a good way to test new dishes alongside your standard menu offerings to check viability.
4. Sourcing the right products
Identify and source products that align with your business brand values, standards, and those of your customers. Depending on your business that might mean prioritising affordability, quality, or sustainability. For some operators, valuing locally sourced, but potentially more expensive products will resonate with the local customer base, and in other areas, customers might value affordable but quality dishes. Do your research both in the market and ask your customers through periodic surveys to find out what matters to your customers.
5. Balance availability vs cost
Strike a balance between product availability and cost to optimise your menu offerings. Ensuring that popular items remain accessible while managing costs effectively contributes to both customer satisfaction and overall profitability.
6. Prioritise sustainability
Sustainable business practices continue to be listed as a priority for hospitality consumers, so businesses should opt for environmentally friendly product sourcing where possible.
7. Maintain dynamic price files
Create and maintain dynamic price files that are supplier-managed but involve a customer approval process. This ensures that pricing remains competitive and aligns with market conditions while still allowing for necessary approvals within your organisation.
8. Link pricing to menu PLUs
Get your backend organised to keep in control of your profit margins. Connecting product pricing directly to menu PLUs helps you streamline the pricing process and reduce errors, which means your menu accurately reflects the current cost structure.
9. Update regularly
Keep your menu prices in line with market standards and competitors by planning for regular updates and reviews. Staying informed about fluctuations in the market and economy will help you to be ready to make real-time adjustments that keep your menu pricing both competitive and profitable.
10. Analyse your data
Your sales data can also help you to identify your most popular and profitable items and strategically highlight and promote them accordingly. These items could be different from site to site based on various factors such as local trends or the diversity of local competition.
11. Stay on top of compliance
Compliance plays a huge role in menu engineering as not only should you be familiar with the legislation and guidelines related to allergens, nutrition, and PPDS/ingredient declarations, but the best operators will have options that cater to allergen sufferers (such as offering dairy or gluten-free alternatives to popular dishes).
12. Create a single matrix for visibility
Simplify your processes and employ a single matrix to link and stack all compliance information against individual product IDs. This visibility exposes any missing or incomplete data, enabling swift correction and ensuring that your menu meets all regulatory requirements.
13. Automate for efficiency
You can save hundreds of hours and reduce the risk of manual error with software that can automatically pull approved compliance information directly through to your dishes, batch recipes, and menus.
14. Establish centralised control
Establish a single management report that links all product information with suppliers, streamlining secondary site approvals and providing control over suppression and edit functions. Centralised control enhances efficiency and minimises the risk of non-compliance across your menu offerings.
15. Timing is key
When it comes to menu engineering, timing is key as new menu offerings need time to be marketed, implemented and staff to be trained on new items as well as align with customer demand – there’s no point being late to the party with the latest food or drink trend.
16. Plan ahead
The most successful menus are planned around 6-8 months in advance (8-10 months for festive menus) to stay ahead of demand and to ensure you don’t trail behind competitors when it comes to marketing your offer.
17. Accuracy is everything
Streamline your backend pricing by connecting supplier pricing to products to ensure accurate cost considerations. Creating this link provides real-time insights into your cost structure, enabling you to make informed decisions about menu pricing and profitability.
18. Compare profit vs popularity
Classifying your menu products based on their performance and popularity enables you to make informed decisions about promotion, upselling, and viability. The best way to do this is with a sales mix analysis that enables you to categorise your products according to the menu engineering matrix above.
19. Build custom price files
There’s no one-size-fits-all when it comes to menu engineering. We recommend that you tailor your pricing strategy to your business model by customising price files based on your unique product requirements and cost structures to ensure that your menu remains both competitive and profitable.
20. Factor in a price increase percentage
Cost fluctuations in the market can have a big impact on the profitability of your menu items. Adopt a proactive approach and factor in a percentage increase based on product unit cost to maintain profitability so that you can adapt to changes in costs while ensuring your menu remains profitable.
Procure Wizard: Menu engineering made easy
In this article, we’ve looked at the benefits of menu engineering and how it can help you develop a winning menu with a strong sales mix. Our hospitality purchasing software, Procure Wizard can help you dig through the data to identify your top-performing products as well as save hours on manual tasks by pulling cost, supplier, and allergen information through automatically. Once you’re all set up on the system, ordering, purchasing and costing becomes a much easier task – helping you to create a successful menu.