Menu engineering is a set of key tools to evaluate the restaurant menu. For a long time it was thought that the Boston Consulting Group (BCG) Matrix was the only tool to enable to do this evaluation; butthere are other instruments that help analyze the permanence or removal of dishes in the menu. So far, in addition to the BCG Matrix, we can use the following tools: Cost engineering (Omnes principles), profitability index per dish (PID), popularity index, Pavesic Matrix, Miller Matrix, and the multi-criteria analysis. In this article, we propose to use the Arthur D. Little (ADL) Matrix as it complements the analysis of the restaurant menus by observing two complementary concepts: the amounts sold and the product shelf life (contribution margin). In order for the ADL matrix to contribute to menu engineering, we propose to re-structure this matrix with the explanation and results obtained ...

Menu engineering is a set of key tools to evaluate the restaurant menu. For a long time it was thought that the Boston Consulting Group (BCG) Matrix was the only tool to enable to do this evaluation; butthere are other instruments that help analyze the permanence or removal of dishes in the menu. So far, in addition to the BCG Matrix, we can use the following tools: Cost engineering (Omnes principles), profitability index per dish (PID), popularity index, Pavesic Matrix, Miller Matrix, and the multi-criteria analysis. In this article, we propose to use the Arthur D. Little (ADL) Matrix as it complements the analysis of the restaurant menus by observing two complementary concepts: the amounts sold and the product shelf life (contribution margin). In order for the ADL matrix to contribute to menu engineering, we propose to re-structure this matrix with the explanation and results obtained ...

Menu engineering is a set of key tools to evaluate the restaurant menu. For a long time it was thought that the Boston Consulting Group (BCG) Matrix was the only tool to enable to do this evaluation; butthere are other instruments that help analyze the permanence or removal of dishes in the menu. So far, in addition to the BCG Matrix, we can use the following tools: Cost engineering (Omnes principles), profitability index per dish (PID), popularity index, Pavesic Matrix, Miller Matrix, and the multi-criteria analysis. In this article, we propose to use the Arthur D. Little (ADL) Matrix as it complements the analysis of the restaurant menus by observing two complementary concepts: the amounts sold and the product shelf life (contribution margin). In order for the ADL matrix to contribute to menu engineering, we propose to re-structure this matrix with the explanation and results obtained ...