In an attempt to overcome the shortcomings of using only an items gross profit in menu engineering, this method encompasses all three key elements of restaurant sales (popularity, food cost percentage, and dollar contribution margin). Including an items food cost percentage along with popularity and the items gross profit, provides an unbiased perspective for making better menu-pricing decisions. This workbook graphically displays results for each section of your menu to provide a visual overview to compare each menu item against all others in the same menu category.
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