By Charles Tan
Not all menu items are created equal.
Some dishes:
• Attract guests
• Create brand identity
• Generate social media appeal
Others:
• Deliver high profit
• Support operational stability
A professional menu balances:
Traffic Drivers (guest attraction)
with
Profit Drivers (financial sustainability)
Understanding this distinction allows:
• Smart menu engineering
• Strategic pricing
• Focused promotions
Successful restaurants do not sell everything equally —
they sell smartly.
