TCHT1-UC 3240 Lecture Notes - Lecture 3: Chinatown, Heinz Tomato Ketchup, Freshdirect
19 May 2016
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Move to less visible spot on menu dog low profit, low popularity get rid of it raise price or reduce fb to increase profitability replace w/ new item or improve product quality puzzle high profit, low popularity reduced price to create more value promote item in more visible place suggestively sell (table tents) rename to increase tables and recognition remove item if it creates production or service problems portions scales, ladles, spoons, slicers seasonality vendors/purchasing lowering food costs: Menu engineer raise prices reduce waste chapter 2 standardized recipes are critical flow of food: menu > recipe > purchasing > set of instructions to produce item. What ingredients are needed, amount gives preparation procedures gives yield # of servings and serving sizes why? quality and quantity standards are met tastes the same, looks the same establish food cost and selling price assures consistency in product what is in it? ingredient details grade, brand of product, specifications.
