15 articles
A tasting menu can be the most profitable, lowest-waste service in your building, or a labor sinkhole that burns the line. Here is how to design the courses, price per seat, pace the room, and keep the kitchen sane.
A bakery menu has to work in the case, on the wall, and on a phone before anyone walks in. Here is how to organize it, price a laminated pastry on real cost, and keep custom orders from leaking money.
Market price (MP) lets you sell volatile-cost items like lobster and whole fish without repricing paper every week. Here is when it makes sense, when it quietly suppresses orders, and how to run it without chaos.
A pizza menu is one of the highest-margin documents in food, but only if you size and price it on geometry instead of habit. Here is how to build one that reads fast and pays.
Dinner is your highest-check, highest-margin daypart, which makes it the one service where menu engineering pays the most. Here is how to build a dinner menu that anchors high, sells the app and the dessert, and lets a few signature plates carry the room.
Breakfast is not a small brunch. It is a frequency business, where a low $9 ticket pays because the same regular comes back 150 times a year and the coffee carries the margin. Here is how to build a breakfast menu around that, with real plate costs and the coffee-attach math.
Lunch is not a smaller dinner. It is a turns business, where a plate that fires in six minutes at a $14 check can rival dinner's revenue per seat. Here is how to build a lunch menu for speed and margin, with real plate costs and the turns math.
A prix fixe menu raises your average check, smooths your kitchen, and cuts waste, if the math is right. Here is how to build the courses, price the whole thing, and run it without confusing guests.
A coffee shop menu lives or dies on two things: how fast a stranger can read it, and whether you priced the cup on real cost. Here is how to get both right.
A kids menu is not a charity item. Priced and placed right, it is the thing that decides whether a party of four eats at your place or drives past it.
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.
Your drink menu is the highest-margin page in the building. Here is how to lay it out, price it, and organize it so a table orders the cocktail you actually make money on.
Delivery apps take 15 to 30 percent of every order. Here is the math on what that does to your margin, how much to mark up your delivery menu, and the formula that keeps a channel from quietly losing you money.
Most customers forgive higher prices and never forgive feeling tricked. Here is how to calculate the increase you actually need, roll it out quietly, and talk about it when asked.
Charm pricing, anchoring, and dropping the dollar sign: what the research actually supports, and how to apply it to your menu this week.
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