# Menu Analysis & Profit Optimization

Most restaurants price their menu based on intuition or simple food cost multipliers. Menu engineering uses data to find the real profit opportunities.

Menu Engineering Matrix Analysis

Perform a menu engineering analysis on the following menu data:

[Paste or describe for each menu item:]
- Item name
- Menu price
- Food cost per portion
- Number sold per week (average over last 3 months)

For each item, calculate:
1. Contribution margin (price - food cost)
2. Total contribution (margin x quantity sold)
3. Food cost percentage