How can you use menu engineering to create a menu that appeals to families and millennials?

Also helpful to get feedback after menu launch and make the small changes after before locking in, continue listening to feedback also after the menu is “live”

Understanding your customer base means offering diverse options within one establishment. Large, budget-friendly, family meals cater to groups, while a single diner can enjoy drinks after work. This approach creates a welcoming environment for all, maximizing satisfaction and revenue. It also enables targeted marketing and menu adjustments to meet evolving preferences.

Collecte des données : Obtenez des informations sur vos clients (l'âge, le sexe, les habitudes de consommation, etc...) à partir des données de vente. Segmentation : Regroupez les clients en segments distincts en fonction de critères sociaux. Identification des segments clés : Identifiez les groupes de clients les plus pertinents pour votre restaurant. Personnalisation de l'offre : Adaptez votre menu, vos promotions et vos services pour répondre aux besoins spécifiques de chaque segment. Communication ciblée : Utilisez les canaux de communication appropriés pour chaque segment Suivi et ajustement : Surveillez les performances de chaque segment et ajustez votre stratégie en fonction des résultats.

This are the things I personally consider during menu engineering now: GLOBAL FLAVOUR that appeal adventurous millenniumbut still approachable for families ; fusion dishes that blend toghether different culinary traditions and create a unique and interesting taste DIY zone like tacos or desserts station for adding fun and customization to the meal. FLEXIBILITY IN PORTION SIZE for different appetites. HEALTHY CHOISES with seasonal ingridients and with the help of tools calculate kcal, proteins, fat,sugar etc. specially after annual's festival providing a menu under 400Kcal. COLLABORATING with local artisans for bring on the table a unique and customized dish.

To be aware of the requirements and needs of the market. The items that will be used in the list must be available. The list should contain the needs of all groups and ages Prices are suitable for all societal groups. The menu should have some items to suit those who want to eat healthy meals (and those with allergies) to some food ingredients..

Calcul de la marge de contribution : Marge de contribution = Prix de vente - Coût alimentaire Cela vous donnera le profit net généré par la vente de chaque article. Calcul de la popularité : Popularité (%) = (Ventes de l'article / Ventes totales) * 100 Cela vous donnera le pourcentage des ventes totales représenté par chaque article. Une fois que vous avez ces données, vous pouvez les utiliser pour évaluer la performance de chaque élément de votre menu et prendre des décisions stratégiques en conséquence.

I always use the formula 30-30-30-10 Which it means: 30%(maximun) food cost+tax 30% all expenses (staff, rent, bills, etc) 30% profit 10% savings for repairs (plates, glasses, lamps, maintenance. It has been a good asset, and always work, although there are some dishes that cost more , but there always dishes that cost lees than 30%. Good luck in the calculation, and the key is to work with the minimum possible of food waste, create, pure, bouillon, etc, out of the waste.

2. **Price Point**: Balance the menu with affordable options for families and higher-priced, artisanal items for millennials who are willing to spend more for quality and experience.

Price Strategically: Implement pricing strategies like bundling family meal deals or offering affordable small plates for millennials.

3. **Diverse Offerings**: Offer a variety of options to cater to different tastes and dietary preferences. Include vegetarian, vegan, and gluten-free options to appeal to health-conscious millennials, while also providing classic comfort food favorites for families.

Pour optimiser la conception de votre menu il faut : - Classer les articles en fonction de leur rentabilité et de leur popularité. - Mettre en avant les articles les plus rentables et populaires. - Utiliser des descriptions attractives et des visuels pour promouvoir les articles moins populaires mais rentables. - Simplifier le menu pour éviter la surcharge d'informations. - Proposer des suggestions d'association pour augmenter la valeur des commandes. - Tester différentes versions et ajuster en fonction des retours.

4. **Creative Presentation**: Present dishes in an appealing and visually attractive way to appeal to millennials who value aesthetics. Consider incorporating unique plating styles or colorful ingredients.

Menu engineering combines design elements with analysis of the profitability and popularity of each dish, and allows you to fully optimize your menu . In fact, studies have shown that restaurants that engineer their menus typically see a 10-15 percent increase in profits. Studies have shown that the average restaurant guest looks at a menu for just 109 seconds before placing an order. At your restaurant, is that enough time for guests to see everything you have on offer and choose the dish you want to sell This will help you to arrive at data which gives you a picture of what's working and what's not working with the consumer as well as for the business, what's your Target audience u thought of and what's actually your audience

Um ponto importante a ser explorado, é que através da engenharia de cardápios é possível entender como será o preparo do menu em si, quais utensílios e insumos irei utilizar para executar esse prato? Com base nos meus critérios de negócio, posso fazer uma segmentação supervisionada para saber se é melhor eu trabalhar o menu take away (que combina mais com a geração millennials) ou trabalhar o menu no salão (que combina mais com famílias). Tudo vai depender do público alvo, mas é importante salientar que através da engenharia de cardápios isso é possível de ser feito!

Menu engineering is a method that restaurants can use to design their menus in a way that appeals to specific target markets, like families and millennials,not all restaurant have this method. . Here are a few tips for using menu engineering to create a menu that appeals to these groups: 📌 For families, focus on offering meals that are family-sized and shareable, with something to please everyone and within their budget too 📌 Use descriptive language and include pictures on the menu to help families visualize the dishes. 📌Offer affordable options and discounts for kids. 📌For millennials, focus on fresh, locally sourced ingredients and creative, shareable dishes. 📌Offer smaller portions that are ideal for some.

5. **Promotions and Specials**: Introduce promotions or specials targeting families, such as discounted family meal deals or kids eat free nights. For millennials, offer limited-time offers featuring trendy or seasonal ingredients to create a sense of urgency and excitement.

For Millennials + Pictures and disclosures (Easily accessible to information) + QR Code (Easy access and minimize wait) + Give catchy name for your dish (Decoration theme to match it's name)