Menu Engineering Co.

Services

Four ways to work together, from a one off diagnostic through to a standing monthly arrangement. Every engagement starts with a baseline and ends with a number you can check against it.

The four engagements

01 / Diagnostic

Menu audit

Every dish costed, scored on margin and sales mix, and classified. You get the full analysis, the ranked list of changes and a ninety minute session walking through it.

Full scope 02 / Build

Menu redesign

The rebuild. Dish mix, pricing architecture, section structure, descriptions and layout, specified and costed through to a menu your kitchen trials and takes live.

Full scope 03 / Development

New product development

NPD sprints for groups and multi site operators. Concept to costed, spec'd, tested dishes that hold up across every kitchen in the estate.

Full scope 04 / Ongoing

Ongoing retainer

Monthly costing reviews, seasonal menu changes, supplier price responses and a standing line to call when something moves.

Full scope

Most clients start with the audit.

The audit exists so that neither of us is guessing. It tells you whether there is meaningful margin sitting in your menu, where it is, and what it would take to get at it. Roughly half of audit clients then commission a redesign, and that fee is credited against it.

Go straight to a redesign if you already know the menu is wrong, if you are relaunching a site, or if a change of chef has left you with a menu nobody owns.

Go straight to NPD if the menu structure is sound and what you need is new dishes that cost correctly and execute consistently across multiple kitchens.

Take a retainer when the problem is not a single menu but the fact that nobody has time to keep costing it as prices move.

Not sure which? Start with the part of the menu that worries you: menu profitability by section.

The same four steps every time.

Every engagement runs this way, whichever service it is. What you hand over at each step, and what comes back.

  1. 01

    Baseline

    Current food GP, average spend per cover, sales mix and plate costs, agreed in writing before anything changes.

    You sendYour current menu and last quarter's food GP
    You getA baseline in writing, so the work can be proved either way
  2. 02

    Analysis

    Full costing against your current invoices, with every dish classified on margin and on how well it sells.

    You sendYour EPOS export, your invoices and any written specs
    You getEvery dish costed, and where paper cost and kitchen cost diverge
  3. 03

    Change

    Recommendations ranked by cash impact and by how hard they are to implement. Nothing is theoretical and nothing requires you to buy anything.

    You sendA decision on which changes run. You decide what happens
    You getThe ranked list, with the reasoning behind each line
  4. 04

    Measure

    Twelve weeks after the change goes live, the same three numbers are pulled again and compared.

    You sendThe same EPOS export, twelve weeks on
    You getA like for like comparison. Whatever they say, they say

Thirty minutes, your menu, last quarter's GP.

That is usually enough to tell you whether this is worth doing and which service fits. No charge and no deck.

Book a 20 minute call See the results