1st June, 2016
Menu engineering Is an interdisciplinary approach in the deliberate and strategic construction of menus. Sometimes called 'Menu Psychology', the term menu engineering is generally adopted as a standard Best Practice within the Hospitality and Restaurant Industries. The objective with menu engineering is to maximize a concept's profitability by leading the customer to certain purchases, and avoiding others, in addition to 'engineering' recipes to maximize profits at product and category level. Menu Engineering is comprises of five key areas Psychology (perception, attention, emotion/effect) Recipe construction and the best balance between quality and cost Managerial Accounting (contribution margin and unit cost analysis) Marketing & Strategy (pricing, promotion) Graphic Design (layout, typography) Psychology of menu engineering...Continue Reading
Consumer Evolution for Organic....
1st June, 2016
The benefits of using organic and natural food has been highlighted through published research analysis where the continuous evolution of the consumer market in organic and natural foods in America has been substantiated. It is through these reports that we find that consumers are still in favor of using organic and natural products as compared to the counterparts which are processed using more conventional and 'processed' methods. Consumers have become increasingly disillusioned when choosing conventional products primarily due to their better understanding of additives and preservatives, and although some questions still remains about the authenticity of the organic and natural, people in America are increasingly more inclined towards Organic and naturally produced foods. Organic substances are supposed to be free of negatives like pesticides, antibiotics and herbicides; the primary reasons for their increased popularity. A recent survey reveals that consumers ar...Continue Reading