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 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.
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