The manager at Polo Bistro restaurant was reviewing last month's menu engineering spreadsheet with ...

1.
Since it does not cost much to maintain the menu item it should be left on the menu for the time being. Sales numbers tell us to remove the item, but it is also important to know what percentage of liver and onion items were sold to repeat customers and our most loyal patrons who often will bring in other customers when they come for the liver and onions because they cannot get it anywhere else.

2.
Whether a given menu item is ordered when customers come in a large party (e.g., 6 or more) is also important. For example, if the item is removed from the menu, then even if one customer likes liver and onions, he or she may influence the whole party's decision to visit that restaurant. Consequently, the restaurant will face the prospect of losing the business of more than one customer.

Product availability and storage must also be considered. If it is possible to prep the liver from frozen so there is little waste and the case does not take up much room then the restaurant may want to try and improve sales before removing it from the menu. Perhaps additional items could be added to the menu using the caramelized onions or the liver could be used as an ingredient in other dishes that may sell better.

Waste is a primary concern with a slow moving item with an element that must be pre-prepped  the caramelized onions because they take so long to prepare. The manager and chef should investigate how many portions are being discarded because they were prepped and not sold.

3.
While this issue is contextual, removing the menu item should not be based on whether the owner's father likes or dislikes a certain item.