8 articles
Brunch can beat dinner on margin because it runs on cheap ingredients and high-margin drinks. Here is how to build a brunch menu that turns a profit, with real cost numbers and the bottomless-mimosa math.
The 'golden triangle' of menu layout is mostly a myth. Here is what eye-tracking research really shows about how diners read a menu, and how to lay yours out to steer attention to your best items.
A happy hour menu is a scheduling tool, not a discount. Priced on contribution margin, it fills your dead afternoon hours with covers that would never have walked in otherwise.
Food photos can lift orders of a dish by 25% or more, but on a printed menu they clutter the page and go stale the day you change a plate. The rule that resolves it: put photos where they are free to update.
A bloated menu slows your kitchen, ties up cash in inventory, and freezes guests with too many choices. Here is how many items a menu should actually have, by concept, with a worked trim from 58 dishes to 34.
Combos and bundles raise the average check when you build them around your cheapest ingredients, and quietly bleed margin when you don't. Here is the math, a worked example, and the rules for pricing a bundle that actually makes money.
How to sort every menu item into stars, plowhorses, puzzles, and dogs, and exactly what to do with each quadrant.
A complete guide to menu design and menu engineering: cost your items, classify them, lay out the menu so it sells, and price with intention.
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