Build better menus that drive profits.
A better menu is...
easier for guests to navigate to find new favorite items
more profitable for restaurateurs & operators and reduces food costs
a powerful marketing tool that increases sales and drives retention
capable of creating raving fans that are motivated to return
empowering to staff & management in delivering exceptional service
We can help you build better, powerful menus that increase profitability and drive guest satisfaction. By working with our highly-specialized team, we aim to increase restaurants’ bottom line and have seen lifts in menu profitability from 3-32%, or in dollars by $.13 to $3.50+ per guest, per visit. If you are responsible for increasing profits and adding value to the guest experience in your restaurant, we are here to help you achieve your menu goals.
What is Menu Engineering?
Menu engineering is part science, part art. By utilizing data, research, and industry knowledge, restaurateurs and operators can make impactful decisions on their menus to produce specific, measurable results in profitability and guest satisfaction.
Simply put: Menu Engineering is how we build powerful and profitable menus!
Our process is designed for restaurateurs' time & budgets.
We developed our Menu Engineering processes to be simple, data-driven, and targeted by your personalized menu goals. We understand first-hand the complexities and challenges that face restaurant operations teams. We know what you’re facing in 2021 and are here to help.
& past clients
Our team is incredibly grateful to have worked with many top Menu Teams around the world. Engaging with Menu Engineers is just the beginning of our relationship - we love to hear updates from our clients and are always happy to re-engage for update workshops when they’re planning big menu changes and tackling new menu goals.
Is Menu Engineering good for guests?
Guest satisfaction is at the center of what we do. We build menus for today’s guests and expectations in 2021, helping them find their next favorite item on your menu. Be it online or in person, we help you deliver a better experience from the first moment guests engage.
Value created by Menu Engineering
Our profit-based approach to Menu Engineering is a proven, systematic method for evolving menus into powerful marketing tools for operators. Our work is utilized by teams across the hospitality industry from global-chains to independents.
We know a small increase in average profitability per guest, means significant new profit annually for your restaurant's bottom line. On the "back of the napkin", you can scratch it out like this:
total profitability lift = total guests per year x average menu $.$$ profit increase, per guest (in dollars, not as a percentage--this is key)
"Local chain - 5 locations: when we increased average menu profitability per guest by $1.27 that resulted in $143,000+ in new profit"
"Global chain - 250+ locations: when we increased average menu profitability by 18 cents combined with our 12.5 million guests annually = $2.25M in new profits."
While we’re always proud to be part of big global menu changes, we are equally as happy to help "Mom & Pop’s 50 seat restaurant" increase their profitability too. Here’s what quick numbers may look like for a small independent restaurant:
50 seats, 100 guests per day. Open 6 days per week = 600 guests per week
= 30,000 guests per year (only x 50 weeks because small restaurants need to take breaks)
For this independent restaurant example, the annual impact of increasing average menu profitability per guest:
For every 25 cent increase = $7,500 in new menu profit annually.
For every whole $1 increase = $30,000 in new annual profit.
How long does Menu Engineering take?
Typically, our Menu Engineering consulting projects are week-long engagements and we also offer one-day workshops & 90-minute menu strategy sessions for teams that need a quick cost-effective menu boost.
HOW'S YOUR MENU TODAY?
BOOK: Free 15-min.
When was the last time you really stopped to think about your menu? Let's take a look together at your menus and discuss your goals & plans and of course, about your food. A quick, 7 Questions About Your Menus enables our team to get up to speed quickly on your restaurant to make the most of our discussion.