Sales Increasing Strategies Based on Menu Item Performance: Case of a Luxury Restaurant

Basit Öğe Kaydı
dc.contributor.authorErdem, Ozkan
dc.contributor.authorKilic, Damla
dc.contributor.authorArman, Adem
dc.contributor.authorMutlu, Cigdem
dc.date.accessioned2024-12-24T19:32:54Z
dc.date.available2024-12-24T19:32:54Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractAs one of the food and beverage cost control tools in the restaurant industry, menus can inform service providers about the restaurant's performance and assist them in developing sustainable sales-increasing strategies through appropriate analysis techniques. Since menu item activities have an important role in the profitability of the restaurant, the goal of the current study is to determine these activities through Data Envelopment Analysis (DEA) and to propose sustainable sales enhancing strategies according to menu management stages. Accordingly, data of 166 menu items in 6 food groups (soups, appetizers and salads, hot starters, pan dishes and main courses, rice and pasta, desserts) in the menu of a luxury restaurant for December 2020 operating in Antalya were included in DEA. Performance of the menu items in six different food groups in the menu was analyzed by determining selling price, fixed costs and variable costs as input variables, while popularity and gross profit are used as output ones. Results imply that the most efficient food group was soups, while pan and main dishes were those with the lowest activity levels. Following the study results, the strategies to be considered in increasing the menu performance according to the menu management stages depending on the menu item efficiency were proposed. Paper concludes with some useful recommendations to the service providers and practitioners.
dc.identifier.doi10.5281/zenodo.7513531
dc.identifier.endpage783
dc.identifier.issn1925-4423
dc.identifier.issue2
dc.identifier.startpage763
dc.identifier.urihttps://doi.org/10.5281/zenodo.7513531
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7873
dc.identifier.volume12
dc.identifier.wosWOS:000919492000013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherInt Journal Contemporary Economics & Administrative Sciences
dc.relation.ispartofInternational Journal of Contemporary Economics and Administrative Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectMenu Analysis
dc.subjectMenu Item Performance
dc.subjectData Envelopment Analysis
dc.subjectSustainable Sales Increasing Strategies
dc.subjectRestaurants
dc.titleSales Increasing Strategies Based on Menu Item Performance: Case of a Luxury Restaurant
dc.typeArticle

Dosyalar

Koleksiyon

WOS İndeksli Yayınlar Koleksiyonu