What is the primary aim of menu engineering?

The primary aim of menu engineering is to optimize profit and enhance customer satisfaction. This process involves analyzing menu items based on their popularity and profitability, helping establishments determine which items to promote, modify, or even remove. By understanding customer preferences and aligning them with financial goals, restaurants can craft a menu that not only appeals to diners but also maximizes revenue.

For instance, by highlighting high-margin items or pairing them with popular, lower-margin offerings, businesses can effectively guide customer choices. In addition, improving customer satisfaction is essential, as happy customers are more likely to return and recommend the establishment to others, creating a cycle of increased profitability and loyalty. Menu engineering acts as a strategic tool, aligning the culinary offerings with both business objectives and customer desires to support sustained success in the hospitality industry.