Example:
A menu that includes say, a burger (ingredients which include lettuce, tomato, onion, choice of American or Swiss) should also include items that rely on the same ingredients. In this example, we'll use a Chef's Salad, which will use many of the same ingredients as our burger platter. By "cross utilizing" ingredients, many individual menu items can be created. Why is this an essential part of menu design? Let's review:
FOOD COST: By using a small number of ingredients, costs are easier to calculate and track. Inventory and ordering is simplified. Price fluctuations are easier to follow and pro-active solutions can be found.
AVOIDING SPOILAGE: By being able to rotate product quicker and more efficiently.
CONTROLLING ORDERING: Estimating how much of any ingredient used in weekly or bi-weekly production is easier. Fresh foods can be closely tracked and purchased on an as needed basis.
Take a look at the major chains menus and you'll see just how much cross utilization is used. I think you'll be surprised!
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