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Whether its your menu or someone else's, the first step in a menu change is to figure out what is working and what isn't. This gets you some leverage with the owner too. Have you ever seen the menu analysis worksheet developed at Cornell that helps you group menu items into "Stars", "Workhorses", "Projects" and "Dogs"? Its a great tool and it quantifies for you what needs to be kept the same, improved or cut. As a general rule, every menu is going to be about 25% of each of those categories so there is always going to be a need for change. The larger a menu is, the more items you'll find in the bottom two categories. Changing the menu 3 to 4 times a year to take advantage of seasonal ingredients and to make small price changes is a good idea regardless.
Hey Brandon.... nice to see you back with your usual common sense approach to solving problems.

mimi
 
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