Your menu has 47 dishes.
Only 12 carry the weight.
The other 35 generate ingredient waste, kitchen complexity, and a paralyzed customer who can't decide what to order. We work with the numbers from your kitchen — not with recipes from a book.
A long menu doesn't mean more choices — it means more costs
Every dish on your menu that doesn't sell represents idle inventory, a line cook's attention, and a customer who reads for five minutes and orders the first thing they recognize.
Four levers that transform menu performance
Each intervention is grounded in your actual sales data, cost structure, and kitchen capacity — not generic industry benchmarks.
Profitability Analysis by Dish
We cross-reference each item's popularity with its real contribution margin. The result is a precise map of your menu's financial landscape — which dishes earn, which drain, and which could become stars with small adjustments.
Optimized Menu Design
We propose a restructured menu that preserves your restaurant's identity while eliminating the dishes that cost more than they contribute. The result is a leaner, more coherent offering that your kitchen can execute with confidence.
Menu Layout Redesign
Where a dish appears on the page, how it's named, and what surrounds it directly influences what customers order. We redesign the visual flow of your menu to naturally guide attention toward your highest-margin items.
Floor Team Training
Your waitstaff are your most direct sales channel. We train them in suggestive selling techniques that feel natural and helpful — not pushy — so every table interaction becomes an opportunity to increase the average ticket.
How a menu engineering engagement works
Data Collection & Kitchen Audit
We begin by gathering your actual sales records, cost of goods, and supplier invoices. We visit your kitchen to understand preparation complexity, staff skill levels, and storage constraints. Nothing is assumed — everything is measured.
Contribution Margin Analysis
Each dish is scored across two axes: how often it sells (popularity) and how much it actually earns after food cost (contribution margin). This creates a clear four-quadrant view of your menu's true financial picture.
Menu Restructuring Proposal
We deliver a concrete, actionable proposal: which dishes to keep, which to modify, which to retire, and how to position the remaining items for maximum visual impact and sales pull.
Implementation & Team Training
We work alongside your team during the transition — training floor staff in suggestive selling and monitoring early results so adjustments can be made quickly based on real feedback from your dining room.
Contribution margin: the number that really matters
Food cost percentage tells you part of the story. Contribution margin — the actual pesos left after food cost — tells you which dishes fund your business.
Visual hierarchy directs what customers order
The upper-right corner, boxed items, and bold typography are not decorative choices — they are strategic tools that shape ordering behavior at every table.
A simpler menu is a faster, more consistent kitchen
Fewer preparations mean shorter training time, tighter quality control, and a kitchen that can execute at high volume without losing consistency on the plate.
Your floor team is your highest-leverage sales channel
A well-trained server who knows which dishes to recommend — and why — can meaningfully increase the average ticket without any additional marketing spend.
Let's talk about your menu's real numbers
We work with restaurants, cafés, and gastronomy businesses across Argentina. Every engagement begins with a conversation about where your menu stands today.
Contact UsC1414DND Buenos Aires, AR
Serving gastronomy businesses across Argentina
Our consulting engagements are conducted in person in Buenos Aires and surrounding areas, with remote support available for businesses throughout the country.
Whether you operate a neighborhood bistro in Palermo, a family restaurant in Rosario, or a growing chain across multiple provinces, the fundamentals of menu engineering apply — and so does our methodology.