Menu Engineering Gets A Makeover

Menu Engineering Gets A Makeover

Sure, you designed your menu layout to optimize margins and revenues. But a new study suggests it’s time to rethink a few of the old-school menu engineering concepts operators have relied on for decades.

The accepted wisdom among restaurant menu designers has long been that there’s a proverbial “sweet spot” that lies just above the midline on the right hand side of the page. That’s where operators should list high-margin items, preferably highlighting them with graphic treatments to further attract the customer’s eye. Now one researcher is suggesting that sweet spot doesn’t really exist.

When San Franci

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