Menu Engineering for Cloud Kitchen and Dine in / Take away setup
Budget: ₹12,500 – ₹37,500 INR
We have a cloud kitchen and also a drive in / take away setup food outlet. We want to do some menu engineering on our menus
want to align on menu engineering, so we are looking at a few things that we want to achieve, as we currently know most menus are generic and some have gone haywire after price changes and discount changes
1. Create 2 sample menus for north indian and chinese as cuisines
2. Create a separate menu for Oh Delhi
How do we want to create this?
My assumption is all the outlets are different and should have their own set of signature items / bestsellers. After creation of generic menus, we will push for making individual brand identity to make sure each brand feels different
We want to take upon this journey based on 3 factors
1. Cost Data ( anything whose cost is beyond online matrix shall be removed from online and will be available only offline / direct )
2. Sales Data ( If anything is not even selling benchmark portions, then it is unnecessarily bloating the menu up, and should be removed / replaced / retagged / renamed )
3. Customer Feedback ( If customers are not happy with certain items, they need to be again removed / replaced / retagged / renamed )
I have the following opinion in my mind:
Labeling and categorizing the items in an excel first before eventually changing things
1. Star items ( bestseller and High Profitability )
2. PlowHorse ( Low Profitability, Bestsellers ) - Need to adjust portion sizes, reduce costs or optimize item
3. Puzzle - High Profitability, Low Popularity - Need to be reranked, more promoted, re marketed or bundled with existing bestsellers to entice users
4. Dogs - Nothing here, No Profitability, No Popularity - Need to be phased out
Once all of this is done, we can use our existing expertise to fix the ranking and categorization, create new combos, Add some descriptive menu items, use pricing strategies ( have distorted since price increase )
This will be a one time effort, post which we will create a matrix and update it every 2-3 months
Examples of the change:
If “Butter Chicken” sells 50 plates/day with ₹220 ( Net Profit ) contribution margin → Star.
If “Paneer Tikka” sells 40/day but only ₹80 margin → Plowhorse → consider price tweak or portion control.
If “Mutton Seekh Kebab” has ₹200 margin but only sells 5/day → Puzzle → highlight it on the menu, rename it, or offer as a combo.
If “Dal Tadka” has ₹40 margin and sells 5/day → Dog → consider dropping or only offering in thali.
We wanr
want to align on menu engineering, so we are looking at a few things that we want to achieve, as we currently know most menus are generic and some have gone haywire after price changes and discount changes
1. Create 2 sample menus for north indian and chinese as cuisines
2. Create a separate menu for Oh Delhi
How do we want to create this?
My assumption is all the outlets are different and should have their own set of signature items / bestsellers. After creation of generic menus, we will push for making individual brand identity to make sure each brand feels different
We want to take upon this journey based on 3 factors
1. Cost Data ( anything whose cost is beyond online matrix shall be removed from online and will be available only offline / direct )
2. Sales Data ( If anything is not even selling benchmark portions, then it is unnecessarily bloating the menu up, and should be removed / replaced / retagged / renamed )
3. Customer Feedback ( If customers are not happy with certain items, they need to be again removed / replaced / retagged / renamed )
I have the following opinion in my mind:
Labeling and categorizing the items in an excel first before eventually changing things
1. Star items ( bestseller and High Profitability )
2. PlowHorse ( Low Profitability, Bestsellers ) - Need to adjust portion sizes, reduce costs or optimize item
3. Puzzle - High Profitability, Low Popularity - Need to be reranked, more promoted, re marketed or bundled with existing bestsellers to entice users
4. Dogs - Nothing here, No Profitability, No Popularity - Need to be phased out
Once all of this is done, we can use our existing expertise to fix the ranking and categorization, create new combos, Add some descriptive menu items, use pricing strategies ( have distorted since price increase )
This will be a one time effort, post which we will create a matrix and update it every 2-3 months
Examples of the change:
If “Butter Chicken” sells 50 plates/day with ₹220 ( Net Profit ) contribution margin → Star.
If “Paneer Tikka” sells 40/day but only ₹80 margin → Plowhorse → consider price tweak or portion control.
If “Mutton Seekh Kebab” has ₹200 margin but only sells 5/day → Puzzle → highlight it on the menu, rename it, or offer as a combo.
If “Dal Tadka” has ₹40 margin and sells 5/day → Dog → consider dropping or only offering in thali.
We wanr