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What sells? 1991 Menu Census.

B Quinton, N R Ryan

    Restaurants & Institutions
    |August 10, 1991
    PubMed
    Summary
    This summary is machine-generated.

    R&I's Menu Census reveals top-selling dishes across commercial and institutional food service. Boneless chicken, fries, and broccoli are identified as top sellers, offering insights for menu optimization.

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    Area of Science:

    • Food service industry analysis
    • Menu engineering and optimization
    • Consumer purchasing behavior in food establishments

    Background:

    • Operators aim to maximize profitability through strategic menu planning.
    • Identifying consistently high-selling menu items is crucial for business success.
    • Previous menu analyses have focused on item popularity and profitability.

    Purpose of the Study:

    • To identify top-selling menu items across major categories in commercial and institutional food service.
    • To provide operators with data to compare their menus against industry best-sellers.
    • To highlight frequently menued items and successful new additions.

    Main Methods:

    • Analysis of operator surveys from R&I's Menu Census.
    • Categorization of menu items into major food groups.

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  • Statistical identification of 'good-seller' status based on sales performance.

    • Main Results:

    • Boneless chicken fillet, seasoned fries, and broccoli are identified as top-selling items.
    • The study provides a comprehensive list of best-selling items for various food service operations.
    • Data reveals most frequently menued items and top-performing new menu entries.

    Conclusions:

    • Menu items like boneless chicken, fries, and broccoli consistently achieve good-seller status.
    • Operators can leverage this data to optimize their menus for increased sales and customer satisfaction.
    • Understanding what sells is key to successful menu engineering in the food service sector.