Menu engineering
Menu engineering.
A 120-item menu is not a personality. We build menus that sell more of what earns you more.
What is on the plate
- 01
Sales and margin analysis
Which dishes sell, which earn, and which do neither.
- 02
A tighter menu
Fewer dishes, done better, with less waste in the kitchen.
- 03
Repricing
Prices that guests accept and that protect your margin.
- 04
Recipe costing
The real cost of every plate, written into standard recipes.
- 05
New dishes
Replacements developed through recipe R&D and food trials.
- 06
Menu order
Where each dish sits on the menu, so guests find your best ones first.
Who it is for
- Busy but not profitableRestaurants with full tables and thin margins.
- New openingsA menu engineered before the first order, not after.
- Growing brandsOne standard menu that every outlet can cook.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
What is menu engineering?
Studying how much each dish sells and how much it earns, then changing the menu, prices and recipes so you sell more of the dishes that make money.
How often should a menu be reviewed?
Check sales and food costs every few months, and rework the menu when costs rise, sales drop or the season changes.
Will you change our recipes?
Only where it helps cost, speed or consistency, and every change is trialled and tasted with your team first.