Practical Theory of Restaurant Menu Development
A practical guide to menu concept, recipe standardization, food cost, and menu operation
Book Information
- Title
- Practical Theory of Restaurant Menu Development
- Original Korean Title
- 외식업 메뉴개발 실무론
- Author
- Jongheon Kang
- ISBN
- 9788924199550
- Product Type
- Printed book
- Kyobo Product Code
- S000219210344
Book Overview
Practical Theory of Restaurant Menu Development is a practical guide for restaurant founders, operators, consultants, and menu planners who need to develop menus that can be sold, produced, and operated consistently.
Menu development is not only about creating a new dish. It requires customer demand analysis, concept planning, ingredient selection, food cost calculation, recipe standardization, production workflow, plating direction, pricing, and store operation feasibility.
This book helps readers understand menu development as a business process connected to sales, cost, operation, customer experience, and brand strategy.
Main Topics
Menu Concept Planning
Reviews menu direction based on brand concept, target customers, market demand, and store positioning.
Customer Demand
Examines customer needs, purchase motivation, menu preference, price sensitivity, and repeat-purchase potential.
Recipe Standardization
Organizes ingredient specifications, cooking process, portioning, taste consistency, and production standards.
Food Cost and Pricing
Reviews food cost structure, selling price, margin, portion size, and profitability.
Operation Feasibility
Checks kitchen workflow, equipment, staffing, preparation time, service speed, and menu production difficulty.
Menu Operation Strategy
Organizes launch planning, menu improvement, customer response, sales analysis, and ongoing menu management.
Recommended For
- Restaurant founders preparing new menus before opening
- Food service operators who need menu improvement or renewal
- Consultants supporting menu diagnosis and restaurant operation improvement
- Restaurant brands developing signature menus and standardized recipes
- Menu planners who want to connect menu development with sales and operation
Related Services
Menu Competitiveness Check
Review menu structure, pricing, differentiation, and customer selection potential.
Menu Description Writing
Organize menu taste, features, ingredients, and customer value into clear copy.
Startup Consulting
Review business concept, market fit, cost structure, operation, and marketing direction from a professional consulting perspective.
All Books
View the full list of books by Jongheon Kang.