Search results

This research paper aims to examine whether using menu engineering (ME) together with activity‐based costing (ABC) for menu analysis gives new insights about true menu profitability. The traditional ME approach only uses food cost to determine the contribution margin of individual menu items. This combined approach uses both food and traceable operating costs to estimate contribution margins more accurately.

An improved menu engineering model was developed and tested in a buffet restaurant in Hong Kong. Direct observation of restaurant activities allowed most costs to be traced (not simply allocated) to individual menu items.

The results found that only three of 20 dinner menu entrées were profitable. This unique insight would not have been possible using traditional ME methods alone. The results also showed that ABC methods are applicable to a buffet‐style restaurant.

Only a single restaurant and only the dinner menu were examined in this study. Future research should apply the model used herein to other restaurant types located in different geographical areas in an effort in order to validate the approach.

The paper suggests that ME can be improved upon by first assessing variable costs using ABC methods. Thus, the extra effort required to apply ABC in a restaurant appears to be worthwhile.

The paper combines two disparate analytic techniques (ME and ABC) in a new approach that reveals a menu's true profit and loss picture. The paper also makes several modifications to the traditional ME approach.

Objectives of a menu include communication of the products available for sale, providing tangible evidence and selling. Managers must consider all these elements when they create a new menu. Focuses on menus as a sales tool in a full‐service restaurant. Describes an experiment to investigate the effectiveness of using menu design techniques to sell a specific menu item. Presents the experiment′s results and four propositions that relate to the effectiveness of the menu as a selling tool.

Managing food service operations to achieve a specific food cost percentage has long been a fundamental principle of the restaurant business. Management bonuses and other rewards are often based on achieving these predetermined goals. Available tools such as menu engineering and contribution margin, although sound in theory, are not frequently used. Demonstrates the use of menu engineering and contribution margin concepts in terms of customers served. Concludes that the goal of any restaurant should be to apply marketing techniques based on menu engineering and contribution margin concepts in order to achieve the highest possible financial results.

Profiles the development of menu‐engineering models and, in particular, the movement supporting the quantification of all costs associated with the production of a menu item. Reports the findings of a study of upscale restaurant menu planners. While all menu planners adopted elements of menu engineering when planning menus, most rejected the opportunity to factor in non‐material direct costs as a major component of determining menu content and prices. In particular, individual dish labour cost was not considered an important menu‐planning criterion. Dishes which attracted low sales, but which planners felt added interest to the menu, were included on the menu. This supports the view of most advocates of quantitative menu analysis that the profitability of individual dishes on the menu is only one of several important criteria when designing the menu.

Penrose Tutorial and Guides, a HyperCard (hypertext) program designed to provide computer‐assisted reference service, was created by the author in the summer of 1989. Development in three months was possible only because material included in the program had been compiled over the previous three years and because the scripting and layout were based on a program developed by Apple Corporation. Scripting enhancements added by the author to the Apple program include hidden fields for collecting statistics, a conceptual map, a timed default to return the user to the opening card, and a suggestion box.

The purpose of this paper is to examine whether the negative impressions consumers hold toward institutional food can be remedied by subtle changes in menu descriptions. While an expectancy-disconfirmation explanation would suggest this, a negativity bias explanation would suggest otherwise.

The authors test the research question using an experimental 2 × 2 full factorial design, with data collected from 100 university students.

The results show that when hospital menus are made somewhat fancier in their description, consumers evaluate the food as more attractive and menu variation to be greater. This implies that the judgments are more likely to be based on an expectancy-disconfirmation process that on being subject to negativity bias.

The authors study perceived attractiveness and menu variation, but future research should include taste perceptions and consumption volume.

Institution managers could improve consumer perceptions of how attractive the food being served is, and the perceived variation in their menus, by subtly changing the course descriptions to become fancier. However, as such, a strategy based on an expectancy-disconfirmation process, institution managers should beware not to sweeten the pill too much, i.e., making promises they cannot keep may backfire if one makes the menus too fancy compared to what is delivered.

The authors extend current knowledge on menu label effects by addressing them for food suppliers, which are inherently associated with low food quality. The authors also show that when managers apply such strategies, the effect is due to a disconfirmation process rather than a negativity bias.

The second part of a two‐part article presenting the computer program NCSA Mosaic which is a navigational tool for use with the World Wide Web, a system in widespread use over the Internet. Mosaic runs under Microsoft Windows. Describes the Mosaic interface, menus and options and gives guidelines on using them effectively. Reprinted from The World‐Wide Web, Mosaic and More by Jason J. Manger.

For years, menu design consultants have asserted that the layout of the items on menus is asociated with item sales. To date, no scientific studies exist either supporting or refuting this assertion. In order to test this relationship we conducted a field experiment in which we tracked the pre‐ and post‐treatment sales of items on a three‐page menu over a period of four months. The treatment consisted of switching the contents of pages 2 and 3 of the menu. The data revealed no significant differences in item sales from time 1 to time 2. Implications for restaurant managers are discussed.

This study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus.

This study used an online survey with open-ended and ranking questions, combined with eye-tracking technology, to explore participants' visual attention and design preferences regarding four menus. This study utilized one-way repeated measures analysis of variance (RM-ANOVA) and heat maps to analyze participants' menu-reading behaviors. A content analysis of survey responses and a ranking analysis of menus were conducted to understand the reasons behind consumers' preferred menu designs.

The advisory statement was not much attended to. Participants identified food allergen information significantly quicker with the directive labeling system (icons) than the other two systems, implying they were eye-catching. Semi-directive labeling system (red text) has lower visit count and was more preferred than two other systems; each labeling system has its strengths and limitations. Participants viewed restaurants that disclosed food allergen information on menus as socially responsible, and they would revisit those restaurants in the future.

This study was one of the first to explore, through use of eye-tracking technology, which food allergen labeling systems were attended to by consumers with food hypersensitivity. The use of triangulation methods strengthened the credibility of the results. The study provided empirical data to restauranteurs in the US on the values of food allergen identification on restaurant menus, although it is voluntary.

This study aims to examine the factors influencing consumers’ intentions to use QR code menus in the post-COVID-19 pandemic using the unified theory of acceptance and use of technology and rational choice theory as the theoretical foundations.

Using a survey method, 200 data are collected from consumers who had used QR code menus in the past. Partial least squares structural equation modelling is used to analyse the data.

Our findings show that performance expectancy, effort expectancy, social influence, habit and perceived privacy protection have a significant positive influence on intentions. However, facilitating conditions, hedonic motivation and perceived privacy risk do not have a significant influence on intentions.

This study further extends the work of previous studies by using the unified theory of acceptance and use of technology model, with additional two new predictors, namely perceived privacy protection and perceived privacy risk, to understand consumers’ intentions to use QR code menus.