Menu analysis is typically associated with commercial foodservice operators who charge individual selling prices for their menu items. In many cases, however, noncommercial (nonprofit) foodservice operators receive a fixed amount of money per guest served regardless of the menu items selected by the guest. Those managers in charge of foodservice in a college residence hall's cafeteria, a senior living facility, and a military base are just three of many such examples.
Despite the differences in how they charge for the items they serve, however, managers in both commercial and noncommercial operations are concerned about guest acceptance of the menu items they offer. What are some specific ways formal menu analysis (e.g., goal value analysis) can help noncommercial managers address this important issue?