A good fit if
- Your menu has grown without enough commercial challenge
- Food or drink cost is moving in the wrong direction
- You cannot clearly see which products create cash margin
- The menu is difficult to execute consistently
Start a conversation 02 / Sharper menu. Stronger margin
Menu Engineering & Commercial Performance
A good menu has to work for the guest, the kitchen, the team and the P&L. I combine sales data with operational reality to identify the decisions that will improve contribution without stripping the character out of the offer.
What we’ll look at
- Sales mix, popularity and cash contribution
- Pricing architecture and value perception
- Menu structure and guest decision-making
- Recipe cost, waste, purchasing and production complexity
- Practical menu changes the team can execute
What you leave with
- A clear menu-engineering action plan
- Better-informed pricing and product decisions
- A healthier balance of guest appeal and contribution
- Less avoidable complexity in service
Have a problem worth solving?
Let’s get underneath it.
Tell me what is happening in the business and what a useful outcome would look like. If this is not the right intervention, I’ll say so.