Menu Engineering
The strategic analysis and design of menu items, pricing, and placement to maximize profitability, balancing popularity and contribution margin.
Related Terms
Menu Mix
The distribution of sales across different menu items or categories, analyzed to optimize profitability, inventory, and kitchen operations.
Food Cost Percentage
The ratio of food and beverage costs to total sales revenue, typically expressed as a percentage. QSR industry benchmarks range from 25-35% depending on concept.
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People & Culture