What is the purpose of menu engineering?

Menu engineering focuses on the analysis of a menu's items to evaluate their profitability and performance in terms of sales. By utilizing various techniques, such as assessing food costs, pricing strategies, and sales data, operators can identify which items in their menu are high or low performers.

The goal is to optimize the menu so that it not only highlights the most profitable items but also encourages customers to choose these offerings, thereby increasing overall revenue. This process often involves implementing changes such as adjusting prices, modifying descriptions to enhance appeal, or repositioning items on the menu to attract attention effectively.

While designing visually appealing menus and creating seasonal offerings can enhance customer experience and variety, they do not capture the primary focus of menu engineering, which is fundamentally about analyzing and improving the financial performance of menu offerings. Reducing the number of menu items might simplify choices but does not necessarily align with the strategic financial goals that menu engineering aims to achieve.