Menu
Menu engineering
Every dish, classed by what it actually earns. Popularity from your POS crossed with dollar margin from your recipes - the matrix that says what to feature, reprice, or retire.
On the menu
6
1 86'd right now
Stars
1
Popular and profitable
Margin leaks
4
Plowhorses + Dogs to fix
Avg margin / plate
$14.03
Contribution per dish sold
Biggest profit driver
Whole Branzino drops the most real dollars in the till
150 sold in the last 30 days at $19.27 margin each is $2890.50 of contribution, more than any other plate. Recipe Costing flags it at 41.6% food cost, but percent is not profit: this is a Star. Protect and feature. Hold the recipe, keep it prominent, never discount it.
The menu engineering matrix
Puzzle
1Profitable but slow
- Harissa Short Rib$21.1560 sold, 10% of platesmargin / plate
Reposition or sell harder. Strong margin, weak volume - move it up the menu and coach the upsell.
Star
1Popular and profitable
- Whole Branzino$19.27150 sold, 25% of platesmargin / plate
Protect and feature. Hold the recipe, keep it prominent, never discount it.
Dog
2Slow and thin margin
- Bucatini Cacio e Pepe$13.5450 sold, 8% of platesmargin / plate
- Charred Spanish Octopus$12.0455 sold, 9% of platesmargin / plate
Rework or retire. Little volume and little margin - fix the dish or take it off the menu.
Plowhorse
2Popular but thin margin
- Wood-Fired Lamb Pizza$13.58140 sold, 23% of platesmargin / plate
- Marinated Olives & Labneh$7.27150 sold, 25% of platesmargin / plate
Reprice or re-cost. Guests already love it, so nudge the price up or trim the plate cost.