Menu Engineering Essentials

About This Course

Menu Engineering for F&B Managers – Course Overview

Menu engineering is one of the most powerful tools in hospitality. This course shows F&B managers how to analyse their menu, understand guest behaviour, and make data-driven decisions that boost both profit and guest satisfaction. Instead of guessing which dishes work best, you will learn how to break down your menu scientifically and use clear strategies to improve performance.

This course turns your menu into a business tool, helping you understand popularity, profitability, pricing, design, guest psychology, and the actions needed to create a strong and profitable menu.

In this course, you will learn:

What menu engineering is and why it matters for every F&B operation

How to categorise dishes into Stars, Plow Horses, Puzzles, and Dogs

How to analyse sales mix, food cost, and contribution margins

How to interpret menu performance data confidently

How menu design and guest psychology influence purchasing decisions

Effective pricing strategies that protect profit while offering guest value

How to introduce menu changes and measure the impact

Real examples and scenarios to help you apply menu engineering in your venue

There is a short quiz at the end of each chapter and a final quiz to check your understanding. Upon completing this course, participants will receive a certificate demonstrating their comprehensive understanding of “Menu Engineering for F&B Managers.”

Course Curriculum

7 Chapters

Chapter 1 - Introduction to Menu Engineering

Covers the meaning and importance of menu engineering, core principles, and how to use data to balance popularity, profitability, and guest satisfaction.

Chapter 2 - The Foundations of Menu Analysis

Introduces the menu engineering matrix (Stars, Plow Horses, Puzzles, and Dogs) and explains how to measure sales mix, food cost, and contribution margin to identify strong and weak performers.

Chapter 3 - Data-Driven Menu Decisions

Shows how to collect, interpret, and apply sales and cost data to improve menu performance. Includes real examples of using data to adjust pricing, replace underperforming dishes, and refine offerings.

Chapter 4 - Menu Design and Guest Psychology

Explores how menu layout, descriptions, and design influence guest choices. Teaches psychological tactics like anchoring, sensory language, and placement to increase sales and guest satisfaction.

Chapter 5 - Pricing Strategies for Profit

Explains cost-plus, competition-based, and value-based pricing methods. Discusses guest price sensitivity and how small, strategic changes can significantly improve profit margins.

Chapter 6 - Implementing Menu Changes and Tracking Success

Focuses on how to introduce menu updates smoothly, track results through POS data and feedback, and continuously improve based on insights.