in the field
Menu Engineering...what is it?
Menu Engineering is a systematic approach to building powerful menus that drive profitability and enhance the guest experience.
Your menu is your most valuable marketing tool. The right menu changes will be the least expensive improvement to your operation that will deliver the greatest impact to your bottom line.
While all restaurants share similar goals and challenges, each one has its own reason to stand out. Your menu should be the cornerstone for how you effectively communicate with guests and your team, that enables them to discover all you have to offer and so much more.
Serving restaurant owners and their teams for over 38 years, we’ve successfully refined and delivered improvements to menus all around the world. Reach out and tell us how we might help you and your team.
"...UNLOCK YOUR RESTAURANT'S REVENUE AND PROFIT. ANY TIME INVESTED IN MENU ENGINEERING WILL BE WELL WORTH IT!”
FRED MOSSLER / CO-FOUNDER / ZAPPOS AND RESTAURATEUR / LAS VEGAS, NEVADA
“THE RESULTS ARE CLEAR; THE APPLICATION OF SCIENCE & ART TO MENU POSITIONING AND MARKINGS YIELDS IMMEDIATE POSITIVE BOTTOM-LINE RESULTS.”
RON BERGER / CEO / FIGARO’S ITALIAN PIZZA / SALEM, OREGON
Menu Engineering Process
Typically, a week long engagement, where we work with your menu team for a "State of the Menu" meeting, our menu engineering presentation, culminating with our menu layout workshop.
By the end of the week your team will have new menu layouts, engineered to achieve your profitability and retention goals, ready for your art team to execute and ops team to implement.
Fees are offered on a scaled basis for independents to global chains, and are priced at a fraction of the value you will realize immediately from the first day with your new menus.
Clients on average realize over $1,000 in new profit per restaurant, per month, with all fees covered by our money-back guarantee.
"WE USE DIGITAL MENUS SO WE CHANGED OUR MENUS OVERNIGHT AND SAW INSTANT RESULTS!"
SPENCER RUBIN / CEO / MELT SHOP / MANHATTAN
“...OUR BOTTOM LINE WENT UP CONSIDERABLY. OUR NEW PROFIT NUMBERS
FAR EXCEEDED THE $1,000 (PER MONTH) GUARANTEE. WE HAVE HAD THE TEAM BACK MANY TIMES TO DO “TUNE UPS” AND IT HELPS EVERY TIME."
JOHN BEAN / UNIVERSITY MANAGEMENT / COLUMBUS, MISSISSIPPI
Since 1982, we’ve worked with more than a thousand restaurants and hotels. Whether needing to turn-around a struggling chain or launching a new concept, our team is often the first called to strategize menu solutions.
Our growing list of happy clients include restaurant chains like the Melt Shop in Manhattan, to cruise lines Princess, Royal Caribbean and Holland America, to world-class resort hotels, including the Fairmont and Four Seasons, to global chains like Which Wich and iconic independents such as St. Elmo's Steakhouse.
...and many more listed here.
Menu Engineering consulting services are available to all--from independent start-ups, to family-owned establishments, to regional and global chains--on a scaled fee structure. Each project is unique and estimated individually based on services required.
We are confident about our services and offer a full money-back guarantee on our fees. Follow our recommendations and if you don’t see an increase of $1,000 per month in revenues, we’ll refund all our fees. Period.
Note: in over thirty-eight years...no one has had to ask for a refund.
“WE FOUND THE METHODOLOGY AND INSIGHTS TO BE VERY EFFECTIVE. AT FISCAL YEAR-END, OUR SENIOR MANAGEMENT TEAM CREDITED THE NEW MENU AS THE LARGEST REASON WE BEAT OUR OVERALL EARNINGS GOAL.”
JOY CLEVENGER / HUDDLE HOUSE / ATLANTA, GEORGIA
"A TRUE MENU ENGINEER. SPENDING A FEW DAYS WITH GREGG, GAVE US A LIFETIME OF MENU KNOWLEDGE."
ERIC BONNER / VICE PRESIDENT / PRIMOHOAGIES / PHILADELPHIA, PENNSYLVANIA
"IT’S BEEN ONLY ONE WEEK AND WE HAVE SEEN THE ITEMS WE TARGETED SELLING 100% MORE THAN LAST WEEK AND OUR DRINKS ARE FLYING OFF THE SHELVES!
WE TRULY LEARNED A TON!”
MICHELLE MASON / GRANITE CITY FOOD & BREWERY / MINNEAPOLIS, MINNESOTA
“I LEARNED MORE ON MENUS IN ONE HOUR THAN I LEARNED IN 40 YEARS OF WORKING WITH RESTAURANTS.”
DAVE HICKMAN / HUNT-WESSON FOODS