In food service, what does "menu engineering" primarily focus on?

Menu engineering primarily focuses on maximizing profitability while maintaining quality. This concept involves analyzing the performance of individual menu items to determine which ones generate the most profit and appeal to customers. By understanding the relationship between food costs, menu pricing, and sales volume, food service operators can make informed decisions about which items to promote, feature, or even remove from the menu.

This analytical approach also considers the balance between cost control and customer satisfaction, ensuring that while the establishment aims for greater profitability, the quality of food and service remains high to maintain customer loyalty and repeat business. The techniques involved may include adjusting portion sizes, modifying ingredients, or pricing adjustments, always with an eye toward enhancing both the customer experience and the establishment's bottom line.