Menu Engineering is defined as a multidisciplinary approach to maximize the profits of the food and beverages sold in your restaurant. The concept of menu engineering is based on the research of the Boston Consulting Group in 1970. It aims to help food professionals to segment their items and track variables that affect profitability.
Designing your menu is not always about selling your popular dishes. It calls for in-depth research on how to satisfy your customers’ expectations but still being cost-effective.
This episode will guide you on how you can do your own Menu Engineering in your restaurant and how to focus on menu offerings if they need to be boosted, change their price or take them out the line up to boost your revenue.
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