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Can restaurant revenue management work with menu analysis?

Author

Listed:
  • Hao Bin Jack Lai

    (Universiti Putra Malaysia, Universiti Putra Malaysia, UPM)

  • Shahrim Karim

    (Universiti Putra Malaysia, Universiti Putra Malaysia, UPM)

  • Steven E. Krauss

    (University Putra Malaysia, Universiti Putra Malaysia, UPM)

  • Farah A. C. Ishak

    (Universiti Putra Malaysia, Universiti Putra Malaysia, UPM)

Abstract

Menu analysis and revenue management approaches contribute to improving a restaurant’s profitability. Yet, both approaches are often implemented independently with constraints. This paper explores the potential of integrating both approaches to improve strategy formulation. Hence, this paper identified the extent of applicability and synergies among both approaches. Findings highlighted that as both approaches become more sophisticated, the practicality of implementation will deprive. The synergies identified the potential to integrate both approaches’ performance indicators, cost efficiency data and strategies. Understanding the applicability and synergies of both approaches will lay the foundation for an effective integrated menu analysis and revenue management framework.

Suggested Citation

  • Hao Bin Jack Lai & Shahrim Karim & Steven E. Krauss & Farah A. C. Ishak, 2019. "Can restaurant revenue management work with menu analysis?," Journal of Revenue and Pricing Management, Palgrave Macmillan, vol. 18(3), pages 204-212, June.
    • Handle: RePEc:pal:jorapm:v:18:y:2019:i:3:d:10.1057_s41272-019-00194-6
    DOI: 10.1057/s41272-019-00194-6
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    References listed on IDEAS

    as
    1. Kate Varini & Cathy Burgess, 2010. "Maximising profits: Do revenue managers have the skills?," International Journal of Revenue Management, Inderscience Enterprises Ltd, vol. 4(2), pages 163-178.
    2. Baltagi, Badi H & Griffin, James M & Rich, Daniel P, 1995. "Airline Deregulation: The Cost Pieces of the Puzzle," International Economic Review, Department of Economics, University of Pennsylvania and Osaka University Institute of Social and Economic Research Association, vol. 36(1), pages 245-260, February.
    3. Christopher O’Donnell & D. Rao & George Battese, 2008. "Metafrontier frameworks for the study of firm-level efficiencies and technology ratios," Empirical Economics, Springer, vol. 34(2), pages 231-255, March.
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    Cited by:

    1. Hao Bin Jack Lai & Shahrim Karim, 2023. "Do-it-yourself menu management and pricing," Journal of Revenue and Pricing Management, Palgrave Macmillan, vol. 22(6), pages 431-445, December.
    2. Ian Yeoman, 2019. "Algorithms," Journal of Revenue and Pricing Management, Palgrave Macmillan, vol. 18(3), pages 183-184, June.
    3. Mohit Tyagi & Nomesh B. Bolia, 2022. "Approaches for restaurant revenue management," Journal of Revenue and Pricing Management, Palgrave Macmillan, vol. 21(1), pages 17-35, February.
    4. Čaušević Amra & Fusté-Forné Francesc, 2022. "Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 12(1), pages 61-77, December.

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