Menu Engineering

How to engineer a menu from scratch which is both, attractive and profitable.

Menu Is The Backbone!

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 –

  • Menu planning as per the market.
  • Item Descriptions and unique preparation style
  • Spice levels & USPs
  • Dish Tags, combos, meals
  • Inhouse marinades or base preparations

Recipe Consistency is the Key!

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 –

  • Authenticity and Taste
  • Portion size (a la carte or bulk cooking)
  • Base preparation standards
  • Recipe making procedures
  • Recipe standardization process
  • Measuring spoon system process implementation
  • Automation in recipes

Food Costing, Inventory & MRP

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 .

  • Use of automatic costing algorithm created by DNY Team.
  • Multi-using the raw material in recipes to prevent from extra wastages.
  • Planning the inventory right.
  • Determining grammages of ingredients in recipe.
  • Knowledge of the right price per kg of each ingredient as per vendors in market.

Related Scope

Dream Big! See Your Bigger Picture! Plan Ahead!

Market Feasibility Study
In-depth market research in the form of online & offline data associated with the top performing cuisines & total order valuation in a given area to determine your brand’s acceptability. Learn More →
Business Ideation & Concept
We ideate Brands based on the market study and positioning. Business model setting and concept creation go hand in hand and this depicts alignment. Learn More →
Menu Engineering
Menu engineering is a deep science to determine your niche, the target audience, food costing and the recipe consistency standards. Learn More →
Smart Kitchen Planning
Kitchen plans created to optimize the compact space, aiming negligible order delays and highest team efficiency. Learn More →
Operational & Kitchen SOPs
We define the standards to operate your restaurant business to guide the business in a determined trajectory for easier management and a faster expansion. Learn More →
Team Training
An integral part of the planned menu which entails an on-ground training of all the recipes, processes & a systematic code of conduct. Learn More →

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