This report provides a comprehensive overview of menu development, planning, and design within the restaurant industry. It delves into menu engineering matrices and analyzes approaches to menu costing and pricing. The report outlines a detailed plan for menu development, including the production and testing phases, incorporating Key Performance Indicators (KPIs) to measure success. Furthermore, it offers justified recommendations for improvement based on tests and evaluations of the menu. The conclusion emphasizes the significant role of menu planning in restaurants and food institutions, highlighting its importance in effectively delivering services and presenting dishes with corresponding prices to customers. The report also references relevant academic sources to support its analysis and recommendations.
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