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Managing food service operations to achieve a specific food cost percentage has long been a fundamental principle of the restaurant business. Management bonuses and other rewards are often based on achieving these predetermined goals. Available tools such as menu engineering and contribution margin, although sound in theory, are not frequently used. Demonstrates the use of menu engineering and contribution margin concepts in terms of customers served. Concludes that the goal of any restaurant should be to apply marketing techniques based on menu engineering and contribution margin concepts in order to achieve the highest possible financial results.

Reviews articles published during 1996 in the Hospitality Research Journal, Cornell Hotel and Restaurant Administration Quarterly and Florida International University Review. Identifies recent contributions to the literature in these North American‐based journals with reference to: people and organizations; service quality and customers; strategy and operations; food service; education; and eco‐tourism and legal issues.