Menu Engineering using Phyton: Part 1

In the field of the first edition, we searched for the American source, through the book Menu Engineering — A Practical Guide to Menu Analysis by Michael L. Kasavana, Ph.D., Professor, Michigan State University and Donald I Smith, Professor, Washington State University, with contributions from Mr. Raymond S. Schmidgall of Hospitality Publications, Inc., with whom we exchanged electronic correspondence and to whom we would like to express our gratitude for the last message in which we were granted permission to use this publication as the basis of our work. The brazilian book was published on 2000 under the title Managing generally conflicting areas within the hotel industry, food and beverage (Roberto) and controller (Elias), we struggled under the tyranny of achieving a result driven by a budget based on a linear cost percentage, when running away from traditional positions of bill collectors to a collector, we came together to engender a model that would lead us to the result required by senior management, disregarding, however, the linearity of the cost percentage requested by this same senior management, under the aegis of not just achieving the percentage of desired cost if the final monetary result was not equally achieved.

The challenge will be to write in Phyton language, one of the fastest growing languages in the world, using process optimization and machine learning for all menu engineering processes.

Our book was written in the 2000´s under the title The food and beverage business: costs, revenues and results in food service through menu engineering;

We still believe that the problems in the food service area remain almost the same for those small and medium-sized enterprises in being able to quickly and concisely visualize all their sales and volume, the contribution margins of each item on the menu, the formation of the selling price of a certain menu item in a non-linear way and its inherent costs. All this graphically and through just a few clicks. Welcome to our story and journey.

Roberto e Elias