Inside Food: Episode 2 - Innovating menu engineering for profit

Inside Food host Ruth Hegarty delves into the science of menu engineering in this fascinating discussion with chef Niall Hill and Managing Director of The Twelve Hotel, Fergus O’Halloran. Listen now to learn how to design your menus to increase sales of high-margin dishes and in turn boost profits.

Niall and Fergus share their insights on:

• The science of menu engineering
• The importance of menu design
• Cross-functional dishes to increase efficiencies
• Developing outdoor dining menus
• Re-engineering breakfast
• Core-based recipes that can evolve through the seasons

Resources:

You will find practical tools to help you engineer your menus in Fáilte Ireland’s Breakfast Innovation Toolkit on the COVID-19 Support Hub. A full transcript of this discussion is available on failteireland.ie/podcasts.

Panellists:

Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy.

Niall Hill of Niall Hill Foods is a chef and food consultant serving clients in foodservice and food production.

Fergus O’Halloran is Managing Director of The Twelve, an award-winning hotel in Galway.

Chapters: listen to a particular topic

• 1:50 – What is menu engineering?
• 5:19 – The importance of menu design
• 09:55 – Driving efficiency in the kitchen
• 14:30 – Developing outdoor dining menus
• 16:30 – Re-engineering breakfast
• 19:45 – Continuously evolving recipes