Food and labor cost waste and highdemand items all figure into the right menu mix

Food and labor cost, waste and high-demand items all figure into the right menu mix.

7 steps to a better menu

Menu engineering is as much a science as an art. The ultimate goal? Getting the biggest bang for the buck. RELATED: How to lower your food purchasing costs

Delicious food, great service and a comfortable, clean interior all loom large in a restaurant’s chances of success, but often that formula leaves out one essential ingredient: the right menu balance. Engineering a profitable menu can be a painful and complicated process, but in the end, this kind of discipline can pay off.

Maybe you’ve analyzed all your recipes and know your food costs to a decimal point. But did you consider the labor to prep them, or the equipment? Are you

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