How to structure your menu pricing for maximum profit
A practical guide to menu engineering: food cost targets, margin calculations, and pricing psychology.
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Clear categoryFood cost per customer: a clearer restaurant measure than one percentage
Build a food-cost-per-customer measure from comparable covers, sales, waste, and purchasing records without turning an illustration into a benchmark.
Read GuideFood cost percentage: the one number that tells you if your margins are working
What food cost percentage actually measures, where the target should sit, and how to fix it when it drifts.
Read GuideBeverage pricing: how to price drinks so they actually fund the kitchen
Beverage cost targets, the wine-by-the-glass math, beer margins, and how to structure a drinks list that earns its keep.
Read GuideHow to raise menu prices without losing customers
The sequence, the size, the communication, and the follow-up for raising menu prices in a way customers accept.
Read GuideMenu design psychology: how layout, placement, and framing drive what customers order
The science of menu design: eye movement patterns, the golden triangle, anchoring, and how to structure a menu that sells itself.
Read GuideSeasonal menu costing: pricing a menu built on ingredients that change price every week
Costing seasonal specials when tomato, game and berry prices move weekly — re-costing cadence, trigger thresholds, and substitutions that protect margin.
Read GuideMenu item profitability matrix: act on popularity and contribution margin together
Build a popularity-by-margin matrix from real sales, assign every dish to a quadrant, and apply disciplined re-engineering rules.
Read GuidePizzeria food cost: price dough, toppings, boxes, and formats together
A pizzeria-specific food-cost guide for dough batch yield, topping portions, boxes, and the different economics of slices and whole pies.
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