For the exclusive use of US Foods customers and employees Page 6 of 7
Key concepts
The following are some of the key concepts to understand when using MPP.
Menu Engineering – The process of analyzing sales, cost, and profitability of menu items in relation to each other, to help re
design, price and/ or re-position items on the menu in order to maximize the profitability of the product mix.
Recipe/Menu Item Copying – It is important to understand that MPP allows two types of Recipe and Menu Item copying –
The first type of copy allows the user to duplicate a Recipe or Menu item for the purpose of altering and renaming it. e.g. Copy
the menu item Hamburger and then modify the Menu item into a Cheeseburger without the need to build the menu item again
from scratch.
Additionally - The copy function allows the user to copy a menu item from one account to another account and to re-calculate the
price of the same recipe and or menu item using the same ingredients attached to a separate account’s pricing for the same
products.
In the second example, if the 2
nd
account happens to be tied to a different distribution center, some of the items may need to be
replaced, with locally stocked items in order for products to accurately price the recipe or menu item.
Theoretical Case Usage – A report that uses POS sales data to calculate the units of measure theoretically used within any menu
items and recipes tied to the menu items sold. The amount of each ingredient is expressed in case values in order to provide an
item-by-item theoretical case usage report based on analysis of the menu item sales mix during a particular timeframe.
Ingredient - Individual products that make up a recipe, or menu item. Items such as tomato sauce purchased in 6/# 10 cans would
be considered an ingredient.
Recipe (simple) - A recipe comprised of any combination of ingredients and quantities of ingredients purchased from US Foods
only. For example marinara sauce made with tomato sauce, garlic and olive oil all purchased from US Foods.
Recipe (complex) - A recipe that may include USF products, Non USF products and/or one or more recipes as ingredients. For
example, a lasagna recipe could include the recipe for marinara sauce, along with lasagna noodles, ricotta cheese etc. sourced from
US Foods and/or other vendors.
a. Definition of term – The name of the supplier from whom the operator sources products.
b. How it is used – Allows the operator to identify and categorize items by vendor.
c. Where it appears – The vendor name is displayed in the product detail screen as well as the USF
Product List and Non USF Product List.
a. Definition of term – A unique ID number for each item purchased from an Non USF vendor
b. How it is used – Allows the operator to identify items purchased from Non USF vendors.
c. Where it appears – The vendor Product Number is displayed in the product detail, and the Non USF
Product List.