This article examines two new approaches to menu engineering; a marginal and a cumulative analysis. These techniques, unlike the current mean (average)-based analysis, view menu item performance independently and are not subject to the constraints of a mean-based analysis. Marginal analysis looks at each item contribution indiviudally, while cumulative analysis looks at the total contribution of all items.
DittmerP., & GriffinG. (1989). Principles of food, beverage, and labor cost controls for hotels and restaurants (4th ed.). New York: Van Nostrand Reinhold Publishers.
4.
HopkinsK., GlassG., & HopkinsB. R. (1987). Basic statistics for the behavioral sciences (2nd ed.). Needham Heights, MA: Allyn and Bacon Publishers.
5.
KassavanaM., & SmithD. (1990). Menu engineering: A practical guide to menu analysis (rev. ed.). Okemos, MI: Hospitality Publications, Inc.
6.
MooreD., & McCabeG. (1989). Introduction to the practice of statistics.New York: W.H. Freeman and Company Publishers.
7.
StrausserMichael J. (1994). How to figure your break-even point.Restaurants USA,14(2), 15–17.