What does menu engineering focus on according to restaurant management?

Menu engineering primarily focuses on the overall profitability of the menu by analyzing and optimizing the combination of various menu items. This involves evaluating both the popularity and contribution margin of each item to determine how they impact the overall financial performance of the restaurant. By understanding which items generate the most profit and appeal to customers, management can strategically design the menu to enhance sales and profitability.

This approach goes beyond just assessing individual item profitability, as it looks at the bigger picture of how the entire menu operates together. It can include factors like item placement, pricing strategies, and the relationship between different items. The focus on overall profitability allows restaurant managers to make informed decisions about menu design, promotional strategies, and inventory management, ultimately leading to smarter business practices and better financial outcomes.

While customer preferences and seasonal offerings are important considerations in menu design, they serve as supporting factors within the broader context of overall menu profitability. These aspects can help tailor the menu to align with customer demand but do not encapsulate the primary focus of menu engineering.