Analyzing the items on your menu to figure out which ones are the most popular and profitable.

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Restructure and redesign your menu in order to drive more profit.

Evaluating the characteristics of food, as perceived by the five senses – appearance, aroma, taste, texture and consistency. 

Creating a menu description and allergen sheet for better understanding of the product, consistency and guest satisfaction.

Ensure that your menu is initially priced correctly for maximum profitability.

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Importance of food tasting is to get a sense of the style, quality, and presentation of the food.