Many restauranteurs argue that the term “menu engineering” has more to do with menu design layout and customer psychology than anything else. Others will argue that menu engineering is less about ...

Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Having worked with Business Intelligence (BI) and Analytics tools over the ...

The popularity of the item, relative to other similar items on your menu. The extent a menu item is profitable, based on its profit margin. A dish's popularity can be determined by its menu mix. The ...

The International Restaurant & Foodservice Show of New York wrapped up earlier this week, offering East Coast operators the opportunity to learn from some of the best in the industry. One of the ...

Menu engineering is an art and a science, but it’s the science part that trips up most restauranteurs. In this article we’ll look at how to gather the right data so the science of designing optimized ...