03 Service
Your menu is your highest-leverage marketing asset. Most menus waste it.
Menu engineering is the science of making guests want what you want them to order. Through margin analysis, placement psychology, and competitive benchmarking, we redesign your menu to increase average check and contribution margin — without your guests noticing anything except that they really wanted to order that.
Every item: food cost %, contribution margin, and sales velocity. We build the full matrix.
The classic framework applied to your actual data. You'll know exactly which items to push, which to reprice, and which to cut.
Where items live determines what sells. We apply eye-tracking research to your actual layout.
Psychological anchoring, bundle construction, price point architecture. Raises check average without raising complaint volume.
A menu that evolves prevents menu fatigue and creates marketing moments throughout the year.
Every item classified, scored, and ranked. The data behind the decisions.
Print-ready files in your existing format, or a fresh design if needed.
Locked recipes that make food cost projections reliable.
Typical check average lift from menu engineering: 8–15%.