Overview

The Menu Engineering Module is extremely flexible and can allow the users to define a wide variety of menus in one system. Active menus can be separated from archived ones or those under current development.

The system is very easy to operate; simply enter the menu information e.g. a la carte together with notes on how it is to be used.  These can be created for bespoke menus such as individual conferences or functions.

Then define as many section headings as necessary e.g. starters, fish dishes and select the dishes to include, all descriptions, costs and selling prices will be displayed automatically. The sequence they appear in, the individual selling prices or the final selling price for the menu are determined by the customer.

Menus can be created for a simple starter, main and dessert or can plan out a three day conference ensuring variety and nutritional balance. Menus can be created to cover a weekly/monthly menu cycle or within a teaching environment they can used to provide a terms training course ensuring the required elements are covered but working within an overall budget.

Dishes can be weighted for popularity to consider sales mix so the overall menu can be analysed to show expected production costs and either profitability or achievement to budget.

Completed Menus can be duplicated and minor changes made to the new menu, especially useful for specials menus to ensure variety, consumer choice and maximise the benefits of seasonal produce.

Menu Examples

Below are some examples of how flexible the system is. Click on image for larger version.