Restaurant & Menu
MENU ENGINEERING.
Rearranging the menu so the profitable dishes are the ones guests actually choose.
The business problem
Menu engineering is the cheapest margin improvement available to a restaurant — it costs design time, not capital.
What we analyze
- POS sales by item and daypart
- Recipe yield, portion and current purchase price
- Popularity and contribution margin
- Kitchen capacity and menu complexity
01What We Do
Classify every item by popularity and contribution margin, then redesign placement, naming, grouping and layout around that map.
02Our Approach
Sales-mix and cost data in, classification map out, then a redesigned menu and a re-measurement after 60 days.
What You Get
- 01Sales-mix and margin analysis
- 02Item classification map
- 03Redesigned menu layout
- 04Post-launch measurement
- 05Every item placed on popularity and contribution
- 06A keep, rework, reprice or retire decision per item
- 07Category-level reading, not just item-level
- 08A re-measurement plan so the change can be judged
Our Approach
- 01
Data
Sales quantity, price and item cost for a full period.
- 02
Matrix
Items placed by popularity and contribution margin.
- 03
Actions
A written decision and a reason for every item.
- 04
Re-measure
The same analysis repeated after the change lands.
Frequently Asked Questions
How much sales history do you need?
A period long enough to be representative and free of unusual events — a full trading cycle including weekends and any seasonal pattern.
Is engineering the same as redesigning the menu?
No. Engineering decides what belongs and at what price; design decides how it is presented. They work best in that order.
Related
SolutionMenu Strategy, Engineering & PricingA structured study of what your menu sells, what each item earns, and what to change — item performance, food cost, pricing, product mix and menu structure.- ResourceMenu Engineering TemplateAn editable restaurant workbook for menu engineering, with structured inputs, working calculations and an action-ready summary.
- ResourceRecipe CostingAn editable restaurant workbook for recipe costing, with structured inputs, working calculations and an action-ready summary.
- ToolFood Cost CalculatorFood cost percentage and gross margin for a single item, from its cost and selling price.
- ToolMenu Pricing CalculatorThe price an item needs to hit a target food cost percentage, before and after VAT.
- ArticleReading a menu as a commercial documentA menu is the only document every guest reads and the only one that sets revenue and cost at the same time. Here is how to read yours as a commercial instrument rather than a list.
More NORIVA services
All Services →- Menu DevelopmentBuilding or rebuilding the menu around what the kitchen can execute and the guest will order.
- Recipe CostingKnowing what every plate costs, to the ingredient.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
- Digital Product & WebWebsites and product interfaces designed and built to be fast, accessible and genuinely maintainable.
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Rearranging the menu so the profitable dishes are the ones guests actually choose.