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I've been diving into the theory behind menu planning lately, and it's way more complex than just listing dishes you like. Things like plate waste optimization (how much food customers actually leave behind) and psychological pricing (that whole "$9.99" trick) seem crucial for profitability.
Anyone else explored the different strategies? I'm particularly interested in how restaurants balance cost-effectiveness wiht offering diverse and appealing options. Is it better to focus on a tight, well-executed menu that minimizes waste, or a broader, more adventurous one to attract a wider customer base, even if some items are less popular?
Also, how important is menu engineering software thes days? are there free resources or methodologies that small restaurants can use to apply these principles without a huge investment upfront? I'd love to hear some real-world examples or successful strategies you've observed.