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Consulting services regarding the menu engineering process utilizing accurate recipe costing and cost volume profit analysis. 

The term “menu engineering” is not used by all restaurants in the industry, however, it a definite process that all restaurants, single and multi-unit, should be utilizing. The process of determining which items need to be removed versus which one should be added to a menu can be a complex one. Too often, when emotion and passion becomes the deciding factor, mistakes are made which can hurt the future profitability of the company.

In my interviews with many restaurant operators, the primary focus on menu engineering is quantities sold of an item and the cost percent per plate. Although volume and the cost percent per plate is important, they should not be the only factors in the decision-making process



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