MENU ENGINEERING: The Question Every GM Asks — And Why It Matters More Than You Think By Kamal Roy
MENU ENGINEERING: The Question Every GM Asks — And Why It Matters More Than You Think By Kamal Roy “Why is Menu Engineering so important?” If you’ve ever faced a GM, Executive Chef, or F&B Leader in an interview,- you’ve heard this question. And the truth is… Your answer defines your understanding of hospitality itself. 🔴 The Reality Most People Miss Menu Engineering is not just about designing a menu. It is the foundation of the entire guest experience. Before the first guest walks in… Before the first order is placed… 👉 The success or failure of your operation is already decided. ⚙️ 1. Menu Engineering Comes First It silently controls everything: • What you sell • How you price it • How it is prepared • How much profit you make And more importantly: 👉 Food cost 👉 Portion control 👉 Ingredient quality 👉 Kitchen efficiency 👉 Operational consistency ⚠️ If your menu is weak, your business is weak — even before opening the doors. 🍽️ 2. It Directly Impacts Guest Experience...