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A presente investigação tem como objetivo avaliar o impacto das metodologias de
engenharia de menus na rentabilidade das vendas no setor da restauração. A pesquisa
foi realizada através de uma abordagem qualitativa, utilizando entrevistas
semiestruturadas com diretores de Food and Beverage (P&B) de diversos
estabelecimentos da cidade do Porto.
Os resultados revelaram que adoção das metodologias de engenharia de menus e
praticamente universal entre os diretores entrevistados. No entanto, constatou-se que a
implementação prática destas metodologias não segue plenamente as diretrizes teóricas.
Os participantes relataram dificuldade na aplicação de algumas técnicas, o que sugere a
necessidade de adaptar estratégias a realidade de cada restaurante.
Esta investigação contribui para uma compreensão mais aprofundada da relação
entre a engenharia de menus e a rentabilidade, ao evidenciar tanto as vantagens quanto
as dificuldades enfrentadas pelos diretores no seu dia-a-dia.
This research aims to assess the impact of menu engineering methodologies on sales profitability in the restaurant sector. The research was carried out through a qualitative approach, using semi-structured interviews with Food and Beverage (P&B) managers from various estabiishrnents in the city of Porto. The results revealed that the adoption of menu engineering methodologies is practically universal among the managers interviewed. However, it was found that the practical implementation of these methodologies does not fully follow the theoretical guidelines. Participants reported difficulty in applying some techniques, which suggests the need to adapt strategies to the reality of each restaurant. This research contributes to a deeper understanding of the relationship between menu engineering and profitability by highlighting both the advantages and the difficulties faced by managers in their day-to-day work.
This research aims to assess the impact of menu engineering methodologies on sales profitability in the restaurant sector. The research was carried out through a qualitative approach, using semi-structured interviews with Food and Beverage (P&B) managers from various estabiishrnents in the city of Porto. The results revealed that the adoption of menu engineering methodologies is practically universal among the managers interviewed. However, it was found that the practical implementation of these methodologies does not fully follow the theoretical guidelines. Participants reported difficulty in applying some techniques, which suggests the need to adapt strategies to the reality of each restaurant. This research contributes to a deeper understanding of the relationship between menu engineering and profitability by highlighting both the advantages and the difficulties faced by managers in their day-to-day work.
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Palavras-chave
Engenharia de menus Restauração Rentabilidade Vendas Contexto hoteleiro Menu engineering Restaurant Profitability Sales Hotel environment