Menu planning is an important aspect of running a restaurant. An effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
However, according to a recent survey, not all restaurants plan their menus as they should. Menus is essentially the soul of the restaurant.
According to a recent research the item appearing first in the menu is going to be ordered the most. Therefore, one should place its most profitable item first in the menus. On the other, the items which are least profitable and take lot of time to prepare should be pushed in the corners.
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