Özet:

Nutritional information on menus can assist customers in making healthier eating choices. One technique being utilized to tackle the rise of overweight and obesity is the use of nutritional information on menus. Menu engineering strategies can be used to improve sales of generally healthier and higher margin items. For today's food and beverage companies, menu engineering has become essential. Companies must continually evaluate their menus in order to keep up with changing customer demands and the conditions of the competitive market. Menu engineering's core involves comparing the effectiveness of each menu. At this point, correct decision-making under numerous factors is thought to be a very challenging procedure. To evaluate alternatives according to many features, several Multi-Criteria Decision-Making (MCDM) approaches have been created. The main novelty of this paper is that four MCDM methods, including Technique for Order Preference by Similarity to an Ideal Solution (TOPSIS), Fuzzy TOPSIS, VlseKriterijumska Optimizacija I Kompromisno Resenje (VIKOR), and Fuzzy VIKOR, are employed to evaluate menu options. Comparative analysis of MCDM methods is another contribution of this study. The process of evaluating and selecting healthier menu alternatives can become challenging and time-consuming. This study pointed out how crucial it is to conduct comparative analysis using various MCDA methods and to carefully determine the right ones when addressing the issue of selecting the best menu, taking into account the values of the criterion in fuzzy numbers.

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