Menu engineering is a crucial multi-tool instrument for any business in the field of Hospitality. The process aids with identification of strengths, weaknesses and ensures a fruitful result of thorough analysis and to enhance earnings per guest.
For instance, the popularity of products, the general menu popularity factor, profits or potential losses and the final food cost of a specific period so that necessary measures are taken in advance. It is also a method of balancing the menu in order to achieve objectives.
The menu engineering process is a highly useful technique for any organization.