Menu engineering is a scientific approach to analysing the performance of each menu item. It helps single or multi-unit restaurant operators understand their cost structure and redesign their menu. It can also maximise profits by promoting your most profitable menu items and encouraging customers to buy them.
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Kate Saw is an F & B specialist with extensive experience from small to large-scale multi-unit restaurant operations. She owned and operated several franchises in Australia and have been involved in growing franchise brands through innovation, systems improvement, and strategic market adaptation. She also has over 10 years’ experience in FMCG contract manufacturing, import, export, and distribution. She developed brands and products for a large health & beauty and supermarket, retail and consumer services chain in the Philippines.