How to price add ons and side dishes without losing margin
How to price add ons and side dishes without losing margin A small plate of charred broccolini, a truffle dip, a six-shuck oyster upgrade,…
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Category: <span>Menu & Margins</span>
Menu engineering should protect both the guest experience and the economics behind it. This collection explains contribution, costing, product mix, pricing and menu structure in plain language, with an emphasis on current recipe data, clear decisions and changes a food business can maintain in daily service.
Costco food court menu: a practical guide for shoppers and operators
Costco food court menu: what to expect before you order The Costco food court menu is one of the most recognized value menus in…
How to write daily special descriptions that sell
How to write daily special descriptions that sell more plates every night A line cook at a 60-seat bistro in Austin rewrote the same…
How many dishes should a small restaurant menu have
How many dishes should a small restaurant menu have A bistro in Lisbon kept losing money on its pasta section even though the dining…
Restaurant menu engineering worksheet explained: how to classify every dish and lift profit
Restaurant menu engineering worksheet explained: what the matrix actually does A restaurant manager watches the dinner rush roll through on a Friday night. The…
Restaurant menu description template for high margin dishes
A 32-seat neighborhood bistro quietly raised its average check by 11 percent in a single quarter without changing a single plate on the line.…
Menu descriptions that actually sell: a practical guide for restaurant teams
A line on a menu can quietly decide what a guest orders, how much they spend, and whether they remember the dish a week…
Menu pricing strategies that protect margin without losing guests
Menu pricing strategies that protect margin without losing guests A line cook at a packed neighborhood bistro noticed that the nightly specials were selling…
Menu Engineering Without Killing the Soul of the Menu
A practical approach to menu engineering that combines contribution margin, popularity, operational reality and the dishes people remember.