Di d you know that the most effective tool for restaurant marketing is right under your nose? That’s right: your menu design and layout can increase your restaurants bottom line profit by 3-5%.
Designing an effective menu shouldn’t be a random guess-and-check process. It requires knowledge about customer psychology and, most important, analysis into your restaurant’s food costs, menu item prices, and contribution margins. With granular view of your restaurant back.
This analysis is called menu engineering. Menu engineering is an empirical way to evaluate current and future restaurant menu pricing and use real restaurant data to influence design and content decisions.