View Case StudyMenu Restructure for a Casual Dining Concept
Concept study — not client work
Menu & Product
Menu Pricing
Pricing that protects margin without pushing the guest to the competitor next door.
The business problem
Pricing is usually set once, then inherited. Costs move, competitors move and channels multiply, so a price that was right at opening is rarely still right two years later.
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
Cost-informed pricing with a read on local competitors, psychological price points, and separate logic for dine-in versus delivery.
02Our Approach
Recipe costs first, then competitor benchmarking, then channel-specific price architecture.
Services
What You Get
- 01Prices modelled from cost, not copied from neighbours
- 02Separate models for dine-in and delivery
- 03Psychological thresholds handled deliberately
- 04A staged plan rather than one visible jump
Our Approach
Our Approach
- 01
Cost base
Current item costs verified before any price is moved.
- 02
Position
Category price bands read against the local set.
- 03
Model
Margin impact modelled per item and per channel.
- 04
Stage
Sequenced changes with a review point after each.
Work
Selected Work
View Case Study2025
Frequently Asked Questions
Will raising prices lose guests?
Some movement is normal. Sequencing, category choice and menu presentation decide whether it is noticed as a price rise or absorbed as a normal update.
Should delivery prices match dine-in?
Rarely, once commission and packaging are counted. Matching them is one of the most common ways a venue loses money on delivery.
Services
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 →- Food Cost AnalysisRecipe and item costing, and what the food cost percentage is actually telling you.
- Delivery Menu & PricingThe delivery menu treated as its own commercial problem: commission, packaging and price.
- Menu 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.
- 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.
Menu Pricing
Menu Pricing request
Tell us about the business and what you need, and we will come back to you.
Start a Project
Pricing reviewed against cost, contribution, positioning and what the market will carry.