Are you ready to take your menu to the next level?
Decisions about your menu's pricing, structure, and design should be made not only with care, but with data. How much profit is each menu item contributing to your restaurant? What can you do to drive some menu items up in popularity? Are your menu items even profitable, or are you spending too much on inventory?
This menu engineering spreadsheet, complete with intricate menu engineering formulas, is used by restaurant owners to determine areas of strength and weakness within their menu.
For a step-by-step guide on how menu engineering can help you make the most of your menu, check out the menu engineering course.