the menu engineering case study

The piper caters to business people and connections caters to couples

you are in charge of their menus.

the overall gross margin that your menu generstes is made up of the unit szles of each items times the matgin on that items .By anslyzing the unit sales and msrgin of rach item,you can make decision to improve you overall gross margin

a.you can categorize that your menu generates :high sales,high matgin, high dales.low matgin, low sales, high nargin,and low ssles ,low matgin .these categories are often given names such as Stsrs,Plow,Hores,wuestion marks,and dogs..

b.what are some reason not to get rid of dog from the menu? what are some alternatives solution

c,where rlse in the restuarant business could a similar scientific approach br useful?

d,what are the limitation of only using the menu engineering aporoach?

e,what might be different in using menu engineering for fast food as compare ti fine dining)