외식기업의 메뉴분석 방법을 이용한 메뉴판매 전략 사례 연구 - 체인레스토랑을 중심으로 -

This study was programmed to substantially examine how menu sale strategies affect the management performance using chain restaurants’ menu analysis method. As chain restaurants have different locations and menus and need some time for the Main Office to eliminate the menus or take other measures based on the results of menu analysis, this study was performed to suggest a method that each store can use to minimize cost and maximize sales. In result, it was found that contribution margin and food cost percent can be used for focused sale to affect the sales performance. In result of a 4-month experiment, customer transaction and contribution margin were improved and food cost percent was decreased to save cost.