Restaurants
Your best-selling item and your most profitable item are usually not the same item
Menu Engineering Studio maps every item by contribution margin and popularity, then shows you what to reprice, what to move, what to promote and what to cut.
Higher average check from the menu you already have, without raising prices across the board.
What it does
The part that changes your week
- Plate cost linked to live ingredient pricing, so margin does not quietly disappear
- Third party delivery treated as its own P&L, because a 30 percent commission changes which items should even be listed
- Catering and party trays analyzed separately, since that is where the margin usually is
- Menu descriptions rewritten on the items that deserve the attention
Specification
- ClassificationEvery item mapped to star, plow horse, puzzle or dog by margin and volume
- CostingPlate cost by recipe, updated when ingredient prices move
- Pricing scenariosWhat a price change does to margin at current volume, and the volume drop that would cancel it out
- Layout guidancePlacement and description changes on the items worth promoting
- Delivery menusSeparate pricing view for third party platforms, where commission changes the math
Where it fits
Menu Engineering Studio in your industry
Also in the platform
What Menu Engineering Studio works next to
Insights Portal
One login for rankings, calls, reviews, ads and site health, with a written summary every Monday.
Call Intelligence
Every inbound call scored for booking rate, missed opportunities and the campaign that produced it.
LSA Command
Local Services Ads run properly: disputes filed, budgets paced, response times fixed, badge kept green.
Straight answers
Menu Engineering Studio, answered
Do I need a POS integration?
It helps but it is not required to start. We can work from a sales mix export and your recipe costs, then add a live connection later.
Will you tell me to raise prices?
Only where the math supports it, and we show you the volume drop that would cancel out the gain. More often the answer is repricing three items and moving two others, not an across-the-board increase.
How often should a menu be re-engineered?
Twice a year for most restaurants, quarterly if your ingredient costs are moving fast or you are testing new items.
Next step
Find out what your listing is costing you
Run the free Visibility Grader, or book twenty minutes and we will go through your Google Business Profile, your reviews and your competitors on the call.