Menu engineering for restaurants that run lean
Large chains have revenue managers and R&D kitchens. Independent restaurants and small groups have a head chef, a few line cooks, and a menu that grew organically over years. We work in that second world.
The restaurant owner who knows something isn't working
You can feel it in the kitchen — too many preparations, too much waste at the end of the week. You can feel it in the dining room — customers who take too long to order and then choose the same three dishes. And you can feel it in the numbers — revenue that doesn't reflect how hard your team works.
Menu engineering is the systematic process of understanding why this happens and what to do about it. It doesn't require a large budget or a technology platform. It requires your sales data, your cost records, and a structured methodology to make sense of both.
What SME restaurants typically face
These patterns appear across restaurant types and sizes — from neighborhood cafés to mid-size dining rooms.
Menus that grew without a plan
A dish was added for a season, a customer requested something and it stayed, a supplier offered a good price on an ingredient. Over time, the menu becomes a collection of decisions made in different moments — not a coherent, profitable offering.
Pricing set by feel, not by margin
Many restaurant owners set prices by looking at competitors or by adding a fixed percentage to food cost. This method rarely accounts for the full cost of a dish — labor, energy, and the opportunity cost of kitchen time and storage space.
Weekly waste that adds up quietly
Perishable ingredients purchased for low-rotation dishes that expire before use represent a direct cost that rarely appears in any single line item — but accumulates significantly over a month or quarter.
Staff who don't know what to recommend
When a server doesn't understand which dishes are the house's priority — or why — they default to describing whatever the customer asks about. This passive approach leaves significant revenue on the table with every interaction.
How we work with restaurant SMEs
Our engagement model is designed to fit the operational rhythm of an independent restaurant — not to disrupt it.
Initial Conversation
We begin with a conversation about your restaurant — its concept, its history, its team, and the challenges you're currently experiencing. This isn't a sales call. It's a diagnostic session to understand whether menu engineering is the right intervention for your specific situation.
Data Collection
We work with your existing records — POS reports, supplier invoices, and cost sheets. If your record-keeping is informal, we help you reconstruct the information we need. We adapt to your situation rather than requiring a specific data infrastructure.
Analysis & Mapping
Every dish is evaluated on its sales volume and its contribution margin. We produce a clear visual map of your menu's four categories — Stars, Plowhorses, Puzzles, and Dogs — and explain what each category means for your specific business.
Proposal & Discussion
We present a concrete restructuring proposal — which dishes to keep as-is, which to reposition or reprice, which to modify, and which to retire. We discuss each decision with you, incorporating your knowledge of your clientele and your kitchen's capabilities.
Implementation Support
We support the transition to the new menu — including layout redesign, staff training in suggestive selling, and a follow-up review after the first weeks of operation to assess results and make any necessary adjustments.
Ready to look at your menu differently?
Every engagement starts with a conversation. There's no obligation — just an honest look at whether what we do is the right fit for where your restaurant is today.
Start the Conversation