Why restaurants choose Bancvisto
Menu engineering exists at the intersection of finance, psychology, and operations. Most consultants understand one of these. We work across all three — with your actual data as the foundation.
What guides every engagement
Data Before Opinion
We never recommend removing or repositioning a dish based on intuition. Every suggestion comes from your sales records, your cost structure, and your kitchen's operational reality. The data speaks first.
Identity Is Non-Negotiable
A restaurant's character lives in its menu. We don't optimize away what makes your place distinctive. We identify which elements of your identity are commercially viable and build around those, retiring only what doesn't contribute.
Specificity Over Frameworks
Generic menu engineering templates don't account for the difference between a parrilla in Palermo and a café in Villa Crespo. We build our analysis from scratch for every client, using their specific category, clientele, and cost environment.
Implementation, Not Just Reports
We don't deliver a PDF and disappear. We stay through the transition — working with your floor team, monitoring early results, and adjusting the approach based on what the dining room tells us after the new menu launches.
Margin and Volume Together
A dish with a high margin that no one orders is as problematic as a dish everyone orders with no margin. We evaluate both axes simultaneously, looking for the intersection that makes your menu financially sustainable.
Kitchen Reality Comes First
A beautiful menu that your kitchen can't execute consistently is worse than a simple one. Every recommendation we make is tested against your team's actual capacity, your equipment, and your supplier relationships.
How our approach compares
The distinction between data-driven menu engineering and conventional consulting becomes clear when you look at what each approach actually does.
Built for Argentine gastronomy
Menu engineering as a discipline emerged in North American academic research. But the cost structures, supplier relationships, and dining culture of Argentine restaurants are fundamentally different from those contexts.
We apply the analytical framework of menu engineering to the specific realities of Argentine gastronomy: the volatility of food costs, the role of the mozo as a sales figure, the cultural weight of certain dishes, and the operational constraints of kitchens that often run lean on staff and space.
