Three Ways Menu Engineering Can Help Manage Profit

Every operator I talk to right now is feeling the pain of supply chain disruptions and high food costs. Inflation has been the straw that broke the camel’s back for many in the restaurant industry, particularly after the pain of dealing with low sales during the early days of the pandemic.

Only 25 percent of operators believe their restaurant will be more profitable this year than last, in large part because 90 percent also say their food costs are higher now than pre-pandemic. Of course, high labor costs are also playing a significant role in restaurant profitability, so operators are looking for every penny they can find.

While restaurants have always been intentional about food waste, menu offerings, and purchasing, I see operators doubling down on looking for any efficiency to help save money right now. This is necessary but can be so detailed and time consuming that it gets pushed to the backburner. Menu engineering, particularly for enterprise restaurant brands, has to…