Short YouTube clip (Donald Burns) explaining how menu engineering informs restaurant marketing decisions: analyze sales and profit margins, identify high-performing ("star") dishes, avoid promoting low-profit items, and focus marketing on popular-profitable items to boost profits and create an evolving dining experience that increases repeat visits.
Hey Coach, what the hell does menu engineering have to do with my marketing? A proper menu engineering will allow you to make data driven decisions when it comes to marketing your menu. Analyze sales and profit margins, identify high performing dishes and adjust your marketing accordingly. Please don't market low profit items. Market those items that are stars on your menu. They're popular and profitable. This will not only boost your profits, but but also could create an ever evolving dining experience that just keeps your guests coming back for more and more.
If your restaurant only works because you work 80 hours a week, it doesn't work.
