Menu engineering & pricing
Know what your menu earns.
A bestseller can keep the kitchen busy without leaving enough behind. I help you see which dishes support the business, which need attention, and what to change without losing the food your guests come for.
In person across Colorado, virtual anywhere in the US.
The plates are moving. Is the math working?
- Your ingredient costs have changed, but your prices and recipe costs haven’t caught up.
- You can see what sells in the POS. Turning that report into a menu decision is harder.
- A dish looks good on paper but ties up a station, creates waste, or takes too much prep.
What we’ll work through.
- 01
Cost the dish as it is served.
Check recipe quantities, yields, portions, current invoices, and the extras that are easy to miss.
- 02
Look at dollars and demand together.
Compare sales mix and ingredient contribution alongside prep, waste, guest value, and how each dish fits the concept.
- 03
Choose changes you can test.
Adjust a price, portion, ingredient, placement, or selling approach. Agree on what to watch before changing the whole menu.
AN EXAMPLE / NOT A CLIENT RESULT
Your supplier raises the price of your top-selling protein.
We update the actual portion cost, check how many orders you sell, and compare the effect of a price adjustment, a recipe change, and absorbing the increase.
The decision includes guest expectations and kitchen execution. A food-cost percentage alone cannot make it for you.
THE RIGHT FORMAT FOR THE WORK
What we can do virtually.
Menu and pricing reviews can often happen virtually with your menu, recent sales reports, recipes, and supplier costs.
When a visit helps.
A visit helps when the question involves portions, prep, waste, or what actually happens at the pass.
In-person work is available for Colorado restaurants within roughly a three-hour drive of Broomfield.
BEFORE WE TALK
Before we get started.
We’ll look at individual items and the whole offer. Price is one option; recipe, portion, waste, prep, and selling mix may matter just as much.
No. Bring what you have. We’ll agree on what needs to be verified and whether building a reliable cost baseline belongs in the project.
Here, ingredient contribution means selling price minus ingredient cost. It still has to cover labor, occupancy, fees, and other operating costs. It is not net profit.
Yes. I work virtually with restaurants anywhere in the US. Menu and pricing reviews can often happen virtually with your menu, recent sales reports, recipes, and supplier costs.
LET’S START WITH YOUR RESTAURANT
What’s getting in the way?
Tell me what you’re opening or trying to improve. We’ll talk through the problem and decide whether a focused review or hands-on work makes sense.