What is the focus of menu engineering in restaurant management?

Menu engineering primarily centers around maximizing profitability through strategic menu design. This involves analyzing the performance of different menu items based on their popularity and contribution margin. By categorizing items into four main categories—stars, plowhorses, puzzles, and dogs—restaurant managers can identify which dishes are performing well and which are not in terms of both sales and profit.

The process includes utilizing pricing strategies, placement of items on the menu, and even the descriptions of dishes to influence customer choices and enhance overall profitability. This approach is crucial for quick serve restaurants where margins can be tight and competition is fierce. By designing the menu in a way that highlights high-margin items while potentially repositioning or removing less profitable items, managers can increase overall revenue and improve the financial health of the restaurant.

While minimizing food waste, effective staff training, and improving customer service are important aspects of restaurant management, they do not directly relate to the concept of menu engineering, which specifically targets the relationship between menu design and profitability.