In this course, participants will examine a restaurant’s menu pricing by using sales data and food costs to determine which items to feature and their menu price. The process involves grouping menu items based on their popularity and profitability. The participants will learn through in-person lectures and group activities. Taking this course will improve the participants understanding of each menu item’s prices, food costs per serving, and contribution margin. With this analysis, participants will be able to identify their stars, plowhorses, puzzles, and dogs and implement strategies to improve their popularity and profitability. The ideal audience for this course is restaurant owners, managers, cooks, and interested professionals.