Menu Engineering

A strategic service that transforms your menu into a profit-driving asset. We analyze item-level sales, contribution margins, and guest preferences to classify dishes into high-profit winners, potential stars, and underperformers. Using data-driven pricing, portion and plate-cost optimization, and visual placement techniques, we redesign your menu to increase average check, reduce food cost, and elevate guest satisfaction.

What we deliver

• Comprehensive menu audit: sales mix, plate costs, gross margins, and item profitability.

• Item classification and actionable recommendations: identify Stars, Plowhorses, Puzzles, and Dogs.

• Pricing strategy: tactful price adjustments and margin-focused pricing models.

• Menu layout and design guidance: placement, descriptions, and visual hierarchy to drive desired choices.

• Recipe and portion optimization: cost-control adjustments without compromising quality or guest perception.

• Promotion and cross-sell strategies: pairing, bundles, and limited-time offers to boost revenue.

• Performance tracking: KPIs and reporting cadence to measure impact and refine strategy.

Benefits

• Higher profitability through targeted menu and pricing changes.

• Reduced food costs with improved portioning and supplier strategies.

• Faster sales growth by promoting high-margin items and optimizing guest decision paths.

• Better guest experience via clear, persuasive menu narratives and balanced offerings.

• Scalable solutions for single-unit, multi-unit, and franchised concepts.

How we work We begin with data collection (POS reports, recipes, labor and food costs), followed by quantitative analysis and culinary collaboration. Recommendations are prioritized by projected financial impact and operational feasibility, then implemented in phases with training and ongoing measurement.

Ideal for concepts seeking measurable margin improvement, smarter pricing, and a menu that markets itself.