If you don’t know what your inventory is, you don’t know what your margins are, and you don’t know what you’re making, you’re dead in the water.
Simply put, restaurant menu engineering is the art of determining how profitable and popular menu items are at your restaurant. When done correctly, it can pay dividends by boosting profits by more than 10%.
From 2006 to 2016, full service restaurant (FSR) sales kept pace with the overall restaurant industry, increasing by 56.58% to $291.4 billion compared with a 55.77% growth rate for total restaurant sales of $658.6 billion for the same time period. With the growth of so many dining alternatives, however, it is more difficult than ever