Menu engineering is the study of the profitability and popularity of menu items and how these two factors influence the placement of these items on a menu. The goal is simple: to increase profitability per guest.
We will assess your current menu and refine current offerings or develop a completely new menu consisting of dishes that represent your brand and fit your concept.
The first step in maximizing your menu is to assess all areas of operation and use the information gathered to create a detailed plan for success.
We will look at:
Kitchen Systems |
Flow of product |