A foodservice manager always is concerned with which of the menus or potential menus, or which of the menu items is best for the operation. A menu may be profitable but not popular, or vice versa. How dose one compare one menu with anotherulcorner A technique to accomplish this is Menu Scoring, which was developed by Michael Hurst. It can be used to analyze possible menu changes by estimating sales of the new items and seeing what the new menu score will be. But menu scoring considers food costs, limited menu and relation only. After the menu score is calculated, management can determine more effectively why one score differs from another. Thus, this study is focused on the general equilibrium effect analysis. It will be attained from menu formation and menu type. I concluded that one can also change menu prices and see how menu popularity and profitability and the resulting menu score are affected through this study.