Menu Engineering & Design
Menu engineering & menu design that sell what makes you money
Menu engineering, pricing and menu design that sell your most profitable items.
The menu is the one sales tool every guest reads. Most menus grow one special at a time until nobody knows which items carry the business and which ones quietly lose money. Menu engineering puts a number on every item: what it costs, what it earns and how often it sells.
From there the menu gets rebuilt on purpose: fewer, stronger items, prices that reflect value and cost, and a layout and descriptions that lead guests to the dishes and drinks you most want to sell.
Scope
What’s included
Recipe costing
Every item costed from current invoices and real portions, so the numbers reflect what actually goes on the plate.
Menu engineering analysis
Each item ranked by contribution margin and popularity to find the stars, the workhorses, the puzzles and the items to cut.
Pricing strategy
Price changes based on cost, value and the local market, staged so regulars don’t feel them all at once.
Menu design & layout
Placement, grouping, descriptions and visual emphasis that guide guests toward high-margin items.
Kitchen & bar impact
A shorter, tighter menu that cuts prep, waste and ticket times as well as food cost.
What you walk away with
Deliverables
Every engagement is scoped individually; these are typical outputs.
- Costed recipe cards
- Menu engineering matrix
- Pricing recommendations
- Redesigned menu layout brief
Pairs well with
Related services
Owner guides
Read before you call
Cheers to what’s next
Let’s make your venue the place to be.
Opening something new, fixing what isn’t working or planning what’s next: it starts with a conversation.
Schedule a consultation