Post by kmstfatema on Mar 6, 2024 4:24:38 GMT 1
This article is the second of three that refer to the Digital Food Lab , an event dedicated to digital innovation in catering and which featured professionals from some of the most well-known sites and portals in the catering world as speakers. The following introduces the themes of menu engineering based on the presentations held by Lorenzo Ferrari (Founder Top Restaurateur), Marco Simonini (Co-founder Dishcovery) and Patrizio Scarpi (Co-founder of T-Ordino) All the topics covered in this and in the other articles related to the Digital Food Lab (Supply chain innovation for catering and Digital Communication) are also available in video mode at the Digital Food Lab Replay link . We would also like to remind you that this is only the second of three articles related to the Digital Food lab. Consequently we invite our readers to also read the other two.
Digital Food Lab – Supply chain innovation Germany Telegram Number Data for catering Digital Food Lab – Digital communication Intelligence menu “The menu is not a price list!” “The menu is the most important sales tool that a restaurateur has at his disposal” These are the premises made by Lorenzo Ferrari (founder of Ristoratore Top ) during the Digital Food Lab event. Behind the creation of a menu there is a science, called Menu engineering, which studies how it should be optimized in order to bring the best possible results. Classic engineering, with prices in columns, is not necessarily the most efficient, on the contrary, it could lead customers to choose to buy the least expensive food. Instead, changing the appearance and position of all elements (name, description, prices, etc.)
can bring very positive changes in terms of results. Furthermore, the menu in 2021 does not necessarily have to be only on paper, but it is also possible to create it in digital and multilingual format, obtaining advantages in terms of time and money, attractiveness towards foreign tourists and reputation. For example, a company that deals with menu translation and digitization is Dishcovery , a service capable of making the menu available in all the languages requested by the restaurateur. In the panorama of menu engineering services, T-Ordino aims, however, to offer a system that allows an increase in orders and cost containment through the direct connection between the customer and the kitchen. The idea is to make a tablet available per table, giving the customer the opportunity to order at any time intuitively and in their own language. Once the order has been verified.
Digital Food Lab – Supply chain innovation Germany Telegram Number Data for catering Digital Food Lab – Digital communication Intelligence menu “The menu is not a price list!” “The menu is the most important sales tool that a restaurateur has at his disposal” These are the premises made by Lorenzo Ferrari (founder of Ristoratore Top ) during the Digital Food Lab event. Behind the creation of a menu there is a science, called Menu engineering, which studies how it should be optimized in order to bring the best possible results. Classic engineering, with prices in columns, is not necessarily the most efficient, on the contrary, it could lead customers to choose to buy the least expensive food. Instead, changing the appearance and position of all elements (name, description, prices, etc.)
can bring very positive changes in terms of results. Furthermore, the menu in 2021 does not necessarily have to be only on paper, but it is also possible to create it in digital and multilingual format, obtaining advantages in terms of time and money, attractiveness towards foreign tourists and reputation. For example, a company that deals with menu translation and digitization is Dishcovery , a service capable of making the menu available in all the languages requested by the restaurateur. In the panorama of menu engineering services, T-Ordino aims, however, to offer a system that allows an increase in orders and cost containment through the direct connection between the customer and the kitchen. The idea is to make a tablet available per table, giving the customer the opportunity to order at any time intuitively and in their own language. Once the order has been verified.