What does the term "menu engineering" refer to?

The term "menu engineering" specifically refers to the analytical process of designing menus with the aim of maximizing both profitability and customer satisfaction. This practice involves evaluating menu items based on various factors, such as food cost, popularity, and contribution margin, to determine how to best arrange and price items.

Menu engineering allows food service managers to identify which items are most profitable and most favored by customers, enabling them to strategically position these items on the menu to enhance sales. This meticulous approach not only considers financial aspects but also customer preferences, ensuring that the menu effectively meets the needs of the target market while also driving revenue for the business.

The other choices do not encapsulate this definition accurately. For instance, while kitchen layouts are important for operational efficiency, they fall outside the scope of menu engineering, which is primarily focused on the economic and psychological aspects of menu design. Similarly, the relationship between chefs and suppliers pertains more to supply chain management rather than to the structure and effectiveness of the menu itself. Lastly, a regional cooking style would involve culinary techniques and traditions, rather than the analytical focus that menu engineering entails.