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Question - You are the manager for a family casual dining restaurant. The restaurant serves chili as a side dish, in their potato entrée, and as a topping on taco salad. You are conducting menu engineering every 8-10 weeks. During the colder months from October to March, chili is always classified as a star with high profits and high revenues. The chili becomes a dog with low sales and low profits from April to September. During these slow months, the chili sales are so low that you offer buy-one-get-one-free chili as a side dish.
Should you delete chili from the menu permanently? Why or why not? Justify your answer based on classification of menu items using menu engineering.
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