We do a full in-depth review of your menu and its pricing. Same menu and prices for years while ingredients costs are up 30% are killing you slowly.
Let’s review which items are actually profitable, kill the non-profitable ones and make sure customers spend money that stays in the bank.
What We Do:
✅ True cost analysis by dish — Calculate real cost including waste, prep labor, portioning variance (not just recipe cost).
✅ Menu engineering matrix — Identify your top selling, top margin items while killing low selling, low margin ones.
✅ Psychological pricing strategy — We will try out few methods (Anchor pricing, charm pricing, strategic placement on menu) to push further the profits.
✅ Promotional strategy — Let’s define how our promotional calendar should look like.
We do a full in-depth review of your menu and its pricing. Same menu and prices for years while ingredients costs are up 30% are killing you slowly.
Let’s review which items are actually profitable, kill the non-profitable ones and make sure customers spend money that stays in the bank.
What We Do:
✅ True cost analysis by dish — Calculate real cost including waste, prep labor, portioning variance (not just recipe cost).
✅ Menu engineering matrix — Identify your top selling, top margin items while killing low selling, low margin ones.
✅ Psychological pricing strategy — We will try out few methods (Anchor pricing, charm pricing, strategic placement on menu) to push further the profits.
✅ Promotional strategy — Let’s define how our promotional calendar should look like.