Turn your menu into a profit engine — pricing, psychology, and engineering best sellers.
Learn how to price a tasting menu using per-course food cost analysis, target margins, and beverage pairing math. Includes pricing benchmarks by concept type.
Menu engineering analyzes every dish by popularity and profitability so you can design a menu that sells the right items. Here is how to do it step by step.
Learn how to price cocktails using pour cost percentage and the cost-plus pricing method to maximize bar profit on every drink you serve.
Egg-based brunch dishes run 18–24% food cost, and mimosas hit 18% beverage cost. Here's the math behind building a profitable brunch program.
Most restaurants price based on competitors, not costs. Learn how to use plate cost, food cost targets, psychological pricing, and menu engineering to set menu prices that protect your margins.
Use restaurant menu psychology to guide customers toward your highest-margin dishes. 10 proven design tactics backed by Cornell research you can apply today.
Happy hour only generates profit if it brings in guests who wouldn't have come otherwise. Here's the math, the strategy, and how to structure it so discounting actually pays off.
Every menu has items that should've been cut years ago. Here's how to identify which ones using food cost data and POS analytics—and how to remove them without upsetting regulars.
Guests spend just 109 seconds reading a menu. Strategic menu layout, typography, and eye tracking can guide them toward your most profitable dishes. Here's how.
Every dish on your menu costs labor, prep time, and inventory. Here's how to use menu engineering to identify which items to permanently remove.
Menu engineering analyzes profitability and popularity to help restaurants sell more of the right items. Here is how to run a full menu analysis and act on the results.