Menu Engineering

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.