Hospitality · Menu Engineering

Every dish on one matrix. Every decision obvious.

Your POS knows what sells. Your recipe costs know what each plate makes. Most restaurants never put those two things in the same view. We do—and the answer to “which dishes actually make us money” becomes a single glance.

One decision: keep, reprice, reposition, or cut
Menu Engineering — This Month
Low MarginHigh Margin
Feature Promote Reprice Cut
Low PopularityHigh Popularity
How It Works

Three inputs. One decision view.

Goes In

Your existing data

  • POS sales by item
  • Recipe & plate costs
  • Menu categories and prep stations
  • Optional: labor per station, waste logs
Comes Out

A menu you can act on

  • Every dish scored on popularity and margin
  • Four clear buckets: Feature, Promote, Reprice, Cut
  • Recommended action per dish, with expected lift
  • Month-over-month drift on each category
Who It's For

Operators who set the menu

  • Independent restaurants reviewing quarterly
  • Multi-location groups standardizing menus
  • Executive chefs and GMs who own P&L
  • Consulting chefs running menu audits
See it in action. An interactive demo with seeded data you can filter and click.
Open interactive demo →
⌛ Custom-built to your POS and recipe data. Typical delivery: 4–6 weeks from kickoff.

Want this built for your menu?

We'll start with a short working session on your current data and tell you exactly what it would look like.