Your menu is the heart of your restaurant, a silent salesperson that influences customer choices and ultimately, your bottom line. It's not just about listing dishes; it's about strategic pricing, enticing descriptions, and a logical flow that enhances the dining experience. Understanding food costs, optimizing portion sizes, and regularly analyzing sales data are crucial steps in crafting a menu that is both appealing to your guests and profitable for your business. We'll dive into menu engineering techniques that can help you highlight high-profit items and minimize waste, ensuring every dish contributes to your success.