What is Best Practices?

The MenuMine Best Practices Report is an overview of individual restaurant industry market segments
as seen from a menu perspective. Whether you are with a chain restaurant or a foodservice product supplier,
Best Practices provides valuable insight on the positioning of menu items by criteria such as:

Reports deal with individual market segments.
Within these segments, items are organized by Menu Part, including:

 What is included?

Each report can contain as over 1000+ pages detailing every facet of how menu
items are positioned versus competitors.

Below is a table of contents:

• Cover Page
• Purpose of this document
• Operators in Segment
• Examines
• Leading Items
• Platforms
• More
• Menu Part
• Menu Part-Share of Menu
• Menu Part Cross tabulation
• Menu Part Item Counts and Average Prices, by Chain
• Item Counts and Average Prices, by Menu Part
• Cuisine Share of Menu
• Cuisine Cross tabulation
• Cuisine Counts and Average Prices, within Chain
• Menu Item Counts and Average Prices, by Chain within Cuisine
• Section One - Menu Segmentation Criteria
• Protein Share of Menu
• Protein Analysis by Chain
• Protein Counts and Average Prices, within Chain
• Item Counts and Prices, by Chain within Protein Type
• Cooking Methods for Protein
• Section Two - Impact of Menu Criteria Combinations
• Best Practices: By Cuisine and Menu Part
• Best Practices: Menu part within Cuisine
• Best Practices: By Protein and Menu Item Class
• Best Practices: Cuisine within Menu Part
• Section Three - Menu Item Class and Type for Meats
• Best Item Class Practices - Beef
• Best Item Types - Beef
• Best Item Class Practices - Chicken
• Best Item Types - Chicken
• Section Four - Sandwich Detail
• Sandwiches - Menu item Class
• Sandwiches - Menu Item Type
• Section Five Hot and Cold Sandwiches Summaries
• Hot Sandwich Summary Report by Menu Part Cuisine and Price
• Cold Sandwich Summary Report by Menu part Cuisine and Price
• Section Six - Component Platforms
• Carbo Veggie and Bread Platforms and Ingredients
• Veggie Share of Menu
• Carbo Share of Menu
• Bread Wrap Share of Menu
• Section Seven - Liquid Flavor Enhancers
• Flavor Enhancers Used by Chain
• Cooking Sauce Share of Menu
• Dipping Sauce Share of Menu
• Section Eight - Dry Flavor Enhancers
• Dry Flavor Enhancers Used by Chain
• Seasoning Share of Menu
• Section Nine - New Items on the Menu
• New Item Report - Added in 2007 or 2006
• Section Ten - All Menu Items for the Market Segment
• Appendix - All Items on the Menu for Market Segment
• Other Services available from Foodservice Research Institute