Cursos para profesionales

Menu Reengineering

Descripción

Menu re-engineering provides tools to analyze the food and drinks offered at your restaurant, helping you determine which items are the most profitable, cost-effective, and popular with customers. It also helps you make informed decisions about dishes that are underperforming or unpopular.

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Objetivo

Identify and apply management tools such as pre-operational menu analysis, pricing engineering, the BCG matrix, dish profitability index, popularity index, the Miller matrix, and the Pavesic matrix to develop a multi-criteria analysis.

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Dirigido a

Culinary entrepreneurs, gastronomy students, and owners, managers, or administrators of restaurants, cafes, bars, catering companies, and similar businesses.

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Contenido

1. Introduction to menu engineering and culinary offerings

What is menu engineering?

The menu and the menu card

Menu layout

Attention zones

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2. Menu re-engineering tools (part one)

Pre-operational menu analysis (PMA)

Pricing engineering

Boston Consulting Group (BCG) matrix

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3. Menu re-engineering tools (part two)

Dish profitability index

Popularity index

Pavesic Matrix

Miller Matrix

Multi-Criteria Analysis

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4. Neuromarketing applied to restaurant menus

How to design a menu without losing your mind

Where should you place the dishes you want to sell the most?

How colors influence customer decision-making

Psychological strategies to increase sales

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Imparte

Requisitos

Incluye

4 theory and practice sessions

Guided exercises

Virtual classroom with session-by-session materials

Virtual Q&A forum

Digital Certificate

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Requisitos

Impartido por:
Rodrigo Riquelme
Fechas
May 25, 27, and June 1, 3
Horario
6:00 pm to 8:00 pm (Pacific Time)
Modalidad
Online
Duración
4 sessions
Costo
$2,350 MXN
Fecha límite de inscripción
May 25
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