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Crafting Menus That Move Minds and Margins

We engineer menus that captivate guests and drive measurable profitability

Menus we build are:

  • Intuitively designed to guide guests to new favorite items

  • Engineered to optimize profitability and operational efficiency

  • Developed as actionable tools to drive growth and guest loyalty

We transform menus into powerful tools for success. From global brands to beloved mom-and-pop eateries, we create menus that elevate guest experiences and drive profitability. Each menu we design is tailored to your goals, showcasing your team’s strengths and embodying your brand’s essence.

Our mission is clear: to boost your profitability by $0.50 to $1—or more—per guest, every visit. Over time, this strategy drives measurable impact for your bottom line and all stakeholders.

When you're ready to elevate your menus—and your profitability—we're here to help.

FAQ1

What is Menu Engineering?

We define Menu Engineering as the process of using data and insights to make impactful, strategic decisions about menus, producing specific and measurable results. 

Our approach is timeless, field-tested, and data-driven—proven to deliver success across all areas of hospitality and any industry that sells a product or service.

Free Menu Checkup

START HERE:

FREE 15-min. Menu Checkup

Gain valuable insights into your current menu with a free 15-minute checkup with Sean Willard, Menu Engineer. Together, we’ll explore your menu goals and uncover opportunities for immediate growth and future collaboration.

Here’s What We’ll Cover:

  • Initial discovery of what’s worked well and your goals for future menus

  • Introduction to our Menu Engineering approach and process

  • Discussion of a roadmap for future engagement and collaboration

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CLIENTS

Trusted Globally by Hospitality Leaders and Independent Operators

We’re honored to partner with exceptional teams and organizations worldwide, transforming menus into powerful tools for growth and profitability.

When do teams engineer menus?

Menus are engineered whenever there’s a need to communicate offerings effectively and profitably. This may occur seasonally, bi-annually, during a new concept launch, in response to changing trends, or simply when it’s time for a menu refresh.

Our clients revisit their menus in good times and challenging times, in busy seasons and off-season. Whether it’s tweaking a few items or overhauling an entire menu, the right moment to engineer a menu is whenever it can better serve guests and drive profitability.

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FAQ2
In the Media

MEDIA SPOTLIGHT

Sean Featured on BBC News World Service Podcast: The Food Chain 

The Food Chain - How to read a menuBBC News
00:00 / 12:21

In this episode, Ruth Alexander finds out how restaurants use language, psychology and behavioural economics to whet your appetite and increase their profits. "Sean Willard of Menu Engineers gives us an insight into the power of using a box on the menu. And thanks to listener Simon in London who emailed The Food Chain with the idea for the programme. Neither he nor we will look at a menu in the same way again." - Ruth Alexander, BBC News

Presented by Ruth Alexander. Produced by Beatrice Pickup. Enjoy the full episode on Apple Podcasts or Spotify:

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Is Menu Engineering good for guests?

Yes! We design menus to be intuitive, inviting, and easy to navigate—helping guests feel excited and confident in their choices. A well-crafted menu creates an “oh-wow” moment where guests think, “I want to try everything on this menu!” or feel like they’ve found “the best spot in town.”

 

Through thoughtful design and strategy, we guide guests to discover new favorite dishes and create compelling reasons to return. And if that magic isn’t there yet, we’re here to make it happen.

FAQ3
Menu Design: Find Food You Love
Scripps News Life

Menu Design: Find Food You Love

Who utilizes Menu Engineering? 

Menu Engineering is for any business that sells products or services and wants to communicate them effectively while driving profitability. From independent restaurants to global brands, we collaborate with teams of all sizes to create menus that connect with their guests and deliver measurable results.

While our expertise is rooted in hospitality—restaurants, cafes, bars, and hotels—the principles of Menu Engineering apply to any business where thoughtful presentation and profitability are key. Wherever there’s a menu—visual, verbal, or digital—we’re here to make it better.

FAQ4
We had the pleasure of working with Sean on a couple of projects. His knowledge and insights helped steer us in the right direction for our brands. I would highly suggest attending his menu engineering workshop.

Ryan Kelley, Chief Operating Officer, On Deck Concepts - Dallas, Texas

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