(pricing), p. 93 engineering, p. 103 menu matrix, p. 103 value perception, p. 90 bus MEMOVITOSTA SOTON biolog svo CASE STUDY The manager at Polo Bistro restaurant was reviewing last month's menu engineering spreadsheet with Chef Bob. Both were interested in the liver and onions sales numbers. The report indicated that only 62 items were sold last month. sd "You know we bring liver in only for that one dish and we caramelize onions only for the liver. Do we really need to keep that item on the menu?" asked Chef Bob. The manager mentioned that Mr. Tomas, the owner's father, really likes that dish. After reviewing last month's invoices, both agreed it did not rab-cost much to maintain the item, but that it was a "dog" because of its poor 019 sales. ob 1. If you were the chef, would you leave the item on the menu based on ottal sales numbers only? 2. If you were the manager, would you consider other factors when considering a menu change? Yo solby rodrid 3. Should either Chef Bob or the manager consider the fact that Mr. Tomas likes liver and onions? 079 TUTT ALAN IV. HAUSE I PRISCILLA