Menu Engineering

...The key to reducing kitchen waste and improving profitability.

- CHEF KARAM DOGRA

In the modern hospitality industry, sustainability is no longer a choice - it is a necessity. Chefs are expected not only to showcase exceptional culinary skills but also to minimize food waste. One of the most effective strategies for achieving this is menu engineering, which not only enhances profitability but also significantly reduces kitchen waste. At Sheraton Grand Palace Indore, we embrace this approach to ensure efficiency, sustainability, and an exceptional dining experience for our guests.

UNDERSTANDING MENU ENGINEERING

Menu engineering involves a detailed analysis of the profitability and popularity of various dishes, the utilization of ingredients, and the overall menu design to align with customer preferences while ensuring operational efficiency. It goes beyond simply selling food; it examines how different items work together to streamline kitchen operations, minimize waste, and make the best use of available resources

HOW MENU ENGINEERING HELPS REDUCE WASTE

1 Optimizing Ingredient Utilization