Menu Engineering is a skill that all restaurant operators must master to be profitable and yet many owners and operators fall short in this category. Food cost fluctuations, sales variances, and staff turnover can make evaluating recipes and adjusting menus difficult. The good news is we’re here to help.
This guide will walk you step by step through the menu engineering process. It will teach you how to calculate food costs, evaluate and categorize your recipes, and design your menu in a way that will increase your revenue.