Menu engineering optimizes restaurant menus for maximum profitability by strategically arranging items based on popularity and profit. It influences customer choices to drive sales and improve financial performance.

Key components of menu engineering typically include:

Popularity and Profitability Analysis

Menu Item Placement

Pricing Strategies

Menu Design and Presentation

Strategic Menu Updates

Mise En Place can show you how to use menu engineering to balance customer preferences with profitability, making informed decisions for a successful and efficient operation.