DNY Culinary team determines the type of menu items to be incorporated depending upon various dynamics like market feasibility study, cuisine performance in a given area or target audience detailed study. Menu phase 1 is prepared with detailed descriptions with item names.
Phase 1 Menu Engineering incorporates –
The prime focus is the recipe consistency for the overall growth and scalability of the business.
DNY Culinary team’s expertise is not only bringing in the authenticity to recipes but also standardizing the recipes. Some of the key parameters in recipe making includes –
Idea is to determine the food cost exactly per dish to justify the profit margins. An average food cost is between 25-28% of the MRP, depending upon the type of cuisine. DNY Culinary team states a few crucial factors as below to determine the ideal food cost .
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