Services · Menu Engagement
Most restaurants price by feel. Know what every dish earns.
Most restaurants don’t know what each item earns. Prices get set once, nudged when costs go up, and never checked again. We cost every item, rebuild your pricing, and redesign the menu, printed and on-screen.
Menu Engagement · piloting now
Know what every dish earns.
We cost every item, fix your prices, and redesign the menu.
Sample: four dishes are costed. Mixed grill at $24 earns a 34% margin; repriced to $28 it earns 44%.
No. 001
What’s included
Item costing
We cost every item on the menu, ingredient by ingredient, so you know what each dish actually earns.
Price architecture
We rebuild your pricing around those costs: where the margin is, which items carry the menu, and which ones quietly lose money.
Menu design
Handheld menus and overhead TV and poster menus, laid out so the dishes you want to sell are the ones people see first.
Follow-up reviews
We come back at 1, 3 and 6 months and check the changes against your POS data. What sold, what didn't, what to adjust.
What you walk away with.
01 · Item costing
Every dish costed, ingredient by ingredient.
02 · Price architecture
Prices rebuilt around what each dish earns.
03 · Menu design
Printed, TV and poster menus that sell the right dishes.
04 · Follow-up
We come back and check it against your POS.
Pictures use sample figures. Yours come from your kitchen.
No. 002
Where this stands
We’re currently running this with two restaurants. We take on five to ten menu engagements a year. Inquire about pilot pricing and availability.
Pilotingright now
2restaurants in it
5 to 10a year, max