What does menu engineering focus on?

Menu engineering focuses on optimizing offerings and pricing based on profitability. This approach involves analyzing the performance of different menu items by evaluating their contribution margins and popularity. The goal is to enhance the overall profitability of the restaurant by determining which dishes to promote, reposition, or possibly remove from the menu. By employing techniques such as the menu mix analysis, restaurant operators can strategically highlight high-profit items and adjust prices to maximize revenue.

The other options, while important in their own right, do not relate directly to the core concept of menu engineering. For instance, strategizing employee roles pertains to human resource management and operational efficiency rather than menu profitability. Designing restaurant interiors is focused on ambiance and customer experience, which falls outside the financial considerations of menu choices. Conducting health inspections is essential for safety and regulatory compliance but does not contribute to the profitability analysis that menu engineering entails.