Revising a menu is definitely not an easy task but is a MUST in every restaurant operation. Why is that? It's all because of the factor of change or the lack of constancy in this business. If at all, change happens really fast in a restaurant that every management only has the choice to cope up with it.
In a previous article, I discussed about how often you should change your menu. Today, I'll let you in on the steps on how to revise your menu.
STEP 1: DATA GATHERING. With your current menu, you should have a tally of number of orders per dish in the menu. These data should tell you which items are most popular and which items are not and so on. You will need this information to know which dishes or menu items to retain and what decision to make about the other dishes. You should also be gathering data on what other menu items your customers wish to see on the menu.
STEP 2: RECIPE TESTING. Test your new recipes if you have that you have not tested but will include in the menu. Testing the rescipe also includes having all employees involved in the kitchen and dining room service taste them. Recipe testing would, of course, require that you document every ingredient and every step whilst perfecting the taste and appearance of the dish. You may refer to a previous article on menu standardization. If you are concerned about how the market will react to it, you can do an exclusive taste testing to know how people would react to the new dishes.
STEP 4: COSTING. Costing is both a science and an art. If you follow a certain computation or multiplier or percentage, sometimes it cannot be applied to all the dishes in your menu. For example, there might be an item that has very minimal costs that you can tag a higher markup on for higher profit margin. Or there is an item that might not be totally saleable if you follow the proper markup. Costing has to be updated. Use the most current or the highest possible food cost you can use to make your selling price sound and sane. The menu engineering part needs an up-to-date food cost and an intelligent approach to yield management.
STEP 4: DRAFTING OF MENU. Drafting a menu has to follow certain standards. I'll let you in on properly doing or organizing a menu
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