Your menu is your most powerful profit tool. Use it like one.
Inquire About This ServiceYou have popular items that you later realized aren't actually profitable
Your menu hasn't been reviewed in over a year and feels like it grew without a strategy
You set prices by marking up food cost rather than by what the market will bear
We calculate true food cost for every item — accounting for portion size, waste, and prep labor — to get your real margin per dish.
We plot each item by profitability and popularity, identifying your Stars, Plowhorses, Puzzles, and Dogs.
We recommend pricing adjustments based on your cost targets, competitive landscape, and perceived value — not just a flat markup.
We advise on layout, item placement, and description language to guide guests toward your highest-margin choices.
Tell us about your business and we'll reach out to talk through how Menu Engineering & Pricing can move the needle for you.
Our consultants bring deep expertise in menu engineering & pricing to help you achieve your goals.
Restaurant Operations Consultant
Streamlining restaurant operations and implementing efficient systems that drive profitability and improve team performance through process optimization and workflow design.
Restaurant Finance Expert
Expert in restaurant financial management, cost control, and developing strategies to maximize revenue and minimize waste through data-driven insights and strategic planning.