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Menu engineering works on two principles: profitability and popularity. Together, they reveal whether a menu is genuinely making money or just keeping customers coming through the door. Rather than relying on instinct, operators use sales and cost data to identify which dishes need attention and whether they've earned their place on the menu.
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Consumer awareness of allergens has risen sharply. Diners expect to know exactly what they are eating, and they are asking more detailed questions at the point of service. At the same time, hospitality operators are managing more complexity than ever: growing menus, frequent recipe changes, multiple suppliers with varying product specifications, and a wider footprint of venues across different markets.
Your business can thrive or suffer based on how you price the dishes on your restaurant's menu. If you set a high price for a dish, customers may opt not to order it.
