The Application of the Plate Waste on Menu Analysis

Abstract

In the study, it is aimed to determine the amount of plate waste and to use it with menu engineering (ME) method which is one of the most prevalent menu analysis approach in terms of literature and practices. A case study was conducted in a fine-dining restaurant in Antalya. In the study, 10 food items which are in the main course category on the dinner menu were taken into consideration. Material cost, sales amount and price data were collected through the document review while plate waste data was collected by using a digital camera. At the end of the research, it has been revealed that the amount of plate waste can be used effectively in the menu analysis. Thus, the customer's point of view was included in the menu evaluation process which mostly reflects the business perspective. Therefore, more detailed performance data has been provided regarding menu items. In terms of restaurant managers, this means that the results of analysis can serve for both short-and long-term business purposes.

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Can plate waste be an indicator of customer attitude and behaviour in restaurants?

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The Adoption of Menu Engineering as an Electronic Management System in Cairo Five-Star Hotels

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