Improving food cost control technique through menu engineering in X" Restaurant in Jakarta"
While there are a lot of cost control processes and procedure needs to be done in a restaurant, Menu Engineering was developed to help restaurateurs to be able to determine the most accurate food cost and the highest potential profit of a restaurant, to analyze the effectiveness of a menu, and also the foundation to set a menu selling.rnBy using menu engineering restaurateurs will be able to determine ?good? item in their menu. Basically good menu item will consist of high popularity and high contribution margin. Menu engineering is not a tool of cost control, but it is more or less is a system designed to help control the cost and to improve managerial effectiveness in pricing, content, design, and marketing strategy.rnThe findings showed that the restaurant practices simple cost control procedure and by implementing the menu engineering analysis it was found that there are some menu items that are not selling and therfore there are some changes needs to be done according to its menu mix percentage and its contribution margin to improve the food costs.
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