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The development of the study in terms of menu analysis has been studied all over the world, with practical applications in the restaurant sector, as its results have a significant impact on the profitability of the businesses. The purpose of this case study is to change the current menu of a charcoal grilled food restaurant located in western Algarve. This study foresees the use of quantitative variables using the menu analysis models Menu Analysis Model by Miller (1980), Menu Engineering Model by Kasavana and Smith (1982) and Cost/Margin Analysis Model by Pavesic (1985). The changes in the menu will be supported by the combined knowledge of the three authors mentioned above. Their models will point us in the correct direction when it comes to make the referred modifications. The analysis of the results and the strategies associated to each model might suggest other approaches to improve the menu according to the classifications of each dish. Finally, we present the quantitative analysis of the menu with the help of the results obtained through the most representative menu analysis models. We observed some minor differences in the final results according to the models we used. After considering these results, we decided to eliminate or change some items from the menu. We are able to show the manager the most profitable and popular items in the menu. The analysis also made some changes in the standardized recipes possible, in terms of portions and costs., El desarrollo del estudio de análisis de menús se ha estudiado en todo el mundo, especialmente con aplicaciones prácticas en el sector de la restauración, ya que sus resultados tienen un impacto significativo en la rentabilidad de los negocios objeto de estudio. El objetivo de este estudio de caso está relacionado con la reformulación del menú de un restaurante asador situado en el Algarve occidental. El análisis del menú se realiza mediante el uso de variables cuantitativas utilizando los modelos de análisis de menús Menu Analysis Model de Miller (1980), Menu Engineering Model de Kasavana y Smith (1982) y Cost/Margin Analysis Model de Pavesic (1985), con el objetivo de extraer información a través de las perspectivas complementarias que proporciona el uso de los distintos modelos. A partir del análisis de los resultados y también de las estrategias asociadas a los modelos en estudio, surgen estrategias para sugerir mejoras a través de las clasificaciones en las que se encontraban los platos. Como resultado final, tenemos el análisis de menús de forma cuantitativa a través de los modelos de análisis de menús más referenciados en la literatura. Fue posible observar pequeñas diferencias entre las clasificaciones presentadas de acuerdo con el modelo en estudio. De este análisis, surge la extracción de algunos manjares, ligeros cambios en otros y la identificación de platos más rentables y populares en comparación con otros. También fue posible alterar sus fichas técnicas, en lo que se refiere a la capitación y también al precio de coste., O desenvolvimento do estudo ao nível da análise de menus tem vindo a ser estudado um pouco por todo o mundo, nomeadamente com aplicações práticas ao setor da restauração, visto que os seus resultados têm impacto significativo na rentabilidade dos negócios em estudo. O objetivo deste estudo de caso prende-se com a reformulação do menu de um restaurante de grelhados no carvão situado no barlavento algarvio. A análise ao menu é efetuada através da utilização de variáveis quantitativas utilizando os modelos de análise de menus Modelo de Análise de Menus de Miller (1980), Modelo de Engenharia de Menus de Kasavana e Smith (1982) e Modelo de Análise do Custo/Margem de Pavesic (1985), com vista à extração de informação através de perspetivas complementares proporcionadas pela utilização dos vários modelos. Com base na análise de resultados e também nas estratégias associadas aos modelos em estudo, existem estratégias de sugestão de melhoria mediante as classificações em que os pratos se encontravam. Como resultado final, temos a análise do menu de forma quantitativa através dos modelos de análise de menus mais referenciados na literatura. Foi possível observar pequenas diferenças entre as classificações apresentadas consoante o modelo em estudo. Desta análise, emerge-nos a extração de algumas iguarias, ligeiras alterações noutras e identificação de pratos mais rentáveis e mais populares quando comparados com outros. Foi ainda possível alterar as suas fichas técnicas, quanto à capitação e também ao preço de custo

Menu-based ‘nudges’ hold promise as effective ways to encourage a shift away from ruminant meat and towards more environmentally friendly plant-based options when dining out. One example of a menu-based nudge is including an inferior ‘decoy’ option to existing items on menus. Decoys have been shown to influence decision-making in other domains (e.g. Lichters, Bengart, Sarstedt, & Vogt, 2017), but have yet to be used to promote sustainable food choices. Two online randomized controlled trials tested whether the addition of higher priced ‘decoy’ vegetarian options to menus influenced the number of diners choosing a ‘target’ vegetarian option. Adjusted Generalized Estimating Equations on data from four menu conditions showed no main effect of intervention group in study 1 (decoy absent vs. decoy present; odds ratio (OR) 1.08 (95% Confidence Interval (CI) 0.45 to 2.57). Replicating the trial in study 2 across seven menu conditions and testing a more expensive decoy also showed no main effect of the intervention (decoy absent vs. decoy present; OR 0.68 (95% CI 0.41 to 1.12). Further analyses revealed that our price-based decoy strategy (a £30% price increase) did not significantly influence the numbers who chose the inferior decoy dish, potentially due to the fact that dish choices were purely hypothetical. Further research is now needed to clarify which attributes of a dish (e.g. taste, portion size, signature ingredients etc.) are optimal candidates for use as decoys and testing these in real world choice contexts.

Background The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unaware of the experiment. Methods A cross-over design was used in which three restaurants were randomly assigned to a sequence of an intervention and control condition. In the intervention period, the vegetable portion sizes on the plates of main dishes were doubled (150 g of vegetables instead of 75 g) and the portion sizes of meat on the plates were reduced by an average of 12.5%. In the control period, the portion sizes of the main dishes were maintained as usual. In total, 1006 observations and questionnaires were included. Results Vegetable consumption from plates was significantly higher during the intervention period (M = 115.5 g) than during the control period (M = 61.7 g). Similarly, total vegetable consumption (including side dishes) was significantly higher during the intervention period (M = 178.0 g) than during the control period (M = 137.0 g). Conversely, meat consumption was significantly lower during the intervention period (M = 183.1 g) than during the control period (M = 211.1 g). Satisfaction with the restaurant visit did not differ between the intervention period (M = 1.27) and control period (M = 1.35). Satisfaction with the main dish was significantly lower during the intervention period (M = 1.25) than during the control period (M = 1.38), although in both cases, the scores indicated that participants remained (very) satisfied with their main dish. Conclusions This study showed that increasing vegetable portions in combination with decreasing meat portions (unknowingly to the consumer) increased the amount of vegetables consumed and decreased the amount of meat consumed. Furthermore, despite the changes in portion sizes, participants remained satisfied with their restaurant visit and main dish. The findings of this study suggest that modifying portion size in restaurants is an effective tool for stimulating vegetable consumption and consequently healthy and sustainable diets.