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Analyzing Menus Provided by Contract-Managed Foodservice Outlets Applying Menu Engineering Technique: The Case of H Sales Branch of D Home Food

This article is to analyze and evaluate the menu of H sales branch, one of the contract-managed foodservice outlet through applying various menu engineering techniques to present a way to manage menus and to increase its management efficiency and sales profit. A survey was conducted to collect data on lunch menus provided in H branch, and the results showed that by Merrick & Jones’ and Pavesic’s techniques, evenly grouped among all items; by Uman’s technique, grouped into Signature, which majority of the items belonged to Lead Items, Hard to Sell, and Losers. If applied and utilized to business operation after comprehensive evaluation on the basis of exact understanding of customer needs and menus by conducting the survey for menu-selection behavior and menu preference degree, this study would be helpful for customer satisfaction and also profit-seeking.