Title: Beyond The Menu: Understanding Menu Decision-Making In Small-Scale Food Service
Authors: MR. VINCE RICHARD Q. GOMEZ and DR. MARK ALVIN V. LAZARO
Volume: 9
Issue: 8
Pages: 22-27
Publication Date: 2025/08/28
Abstract:
The decision-making procedures that go into developing and designing menus in small food service businesses are examined in this qualitative study. Three main topics are identified by the research through in-depth interviews with local restaurant and café owners: constraints, dynamics, and engineering. In order to increase revenue, engineering refers to the strategic structuring of menus through layout, item classification, and promotional components like combinations and visual highlights. In order to optimize market response, Dynamics focuses on matching menu selections with consumer preferences, seasonal trends, and demographic targeting. Constraints draw attention to the operational limits that small companies confront, such as staff skills, kitchen capacity, and ingredient availability, all of which have an impact on menu selections and simplification tactics. These results highlight the intricacy of menu choices, which encompass more than just design and cost; they also represent a delicate balancing act between innovation, consumer insight, and commercial realism.