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Menu Strategy & Engineering
Menu performance, pricing, contribution margin, menu architecture, product mix, simplification, kitchen feasibility, and guest appeal.
A menu is an operational document as much as a marketing one. We look at product mix, contribution margin, prep load, station balance, and how guests actually read the page — then rebuild it so the profitable items are also the ones the kitchen can execute.
What the work includes
- Item-level contribution margin and product mix analysis
- Costing, recipe standardization, and yields
- Pricing strategy and price architecture
- Menu simplification and cross-utilization
- Kitchen feasibility and station load review
- Layout, sequencing, and menu copy
This is usually a fit when
- The menu has grown item by item over several years
- Best sellers are the worst margins
- Tickets slow down because of a handful of dishes
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What's happening in your restaurant?
Maybe margins are slipping. Maybe you're preparing to open. Maybe growth has exposed problems that didn't exist before. Or maybe you simply know the operation should be working better than it is.
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