Many restauranteurs argue that the term “menu engineering” has more to do with menu design layout and customer psychology than anything else. Others will argue that menu engineering is less about layout and colors and more about pricing and profitability. Both would be right, because menu engineering is truly an art and a science. Where the
The science-side of menu engineering
Menu engineering is an art and a science, but it’s the science part that trips up most restauranteurs. In this article we’ll look at how to gather the right data so the science of designing optimized menus becomes easier. Sponsored by CrunchTime!