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Menu engineering is a strategic approach used in the restaurant and hospitality industry to optimize the layout, design and content of a menu to increase profitability and customer satisfaction. This involves analyzing the popularity and profitability of menu items, categorizing them based on factors such as sales and costs, and strategically placing items to guide customers to more profitable offerings. Using techniques such as highlighting, price placement, and item positioning, menu engineering aims to drive sales of specific items and ultimately improve the overall dining experience for customers while maximizing restaurant revenue.
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