Menu Engineering
Restaurant Menu Engineering Kit
Rank every dish by margin and popularity, and see which ones are quietly carrying the menu.
₱999
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XLSX · PDF
Who it's for
Built for a specific job
Menu engineering needs two numbers per dish: the gross profit it makes and how often it sells. This kit does the sorting, the weighting and the ranking, and is careful to present the result as decision support rather than an instruction.
- Restaurant owners and managers
- Multi-item cafés reviewing a menu
- Anyone deciding what to cut
What you'll get
Everything in this product
- Menu Items sheet with cost, price and units sold
- Profitability Matrix — four groups against your own averages
- Food Cost Analysis with the weighted menu figure
- Gross Margin Analysis and contribution share
- Item Ranking by contribution and by margin
- Pricing Worksheet for testing a price change
- Menu Review Checklist
- The Menu Engineering Guide (PDF)
Feature breakdown
What it actually does
Four groups, honestly framed
Stars, worth promoting, traffic drivers and review-or-remove — presented as places to look, never as decisions the sheet has made for you.
Weighted, not averaged
Menu food cost is weighted by how much of each dish you sell, which is why the fix is rarely 'remove the expensive dish'.
Ranking by contribution
Gross profit times volume, which is usually a more useful order than food cost percentage.
A price-change sandbox
Try a new price on one dish and see what it does to contribution before you commit.
A review checklist
Ten things to check before changing a menu, including the ones people skip.
Example
A worked example
Example: with eight dishes entered, a chicken rice bowl at ₱48.80 cost and ₱180 price selling 420 times a month contributes ₱55,104 — more than a higher-margin dish selling 60 times. The matrix places it as a traffic driver. Those figures are examples.
What's included
Files and formats
Deliverables
- XLSX workbook, 9 sheets
- The Menu Engineering Guide, PDF
- Formats
- XLSX, PDF
- Version
- 1.0
- Last updated
- 2026-08-20
- Updates
- 12 months of updates
- Licence
- Single business licence. Use it in your own business, on any number of your own devices.
Two files: the workbook and the guide.
How it works
From download to answer
Enter your dishes
Food cost, selling price and units sold over one consistent period.
Read the matrix
Each dish lands in one of four groups against your own menu's averages.
Check the ranking
Sort by contribution to see which dishes the business actually runs on.
Test a change
Use the Pricing Worksheet before you reprice anything.
Questions people actually ask
How many dishes do I need?
Eight to fifteen gives a useful picture. Your top ten sellers are usually most of your revenue.
Where do units sold come from?
Your POS or till report for one month. Use the same window for every dish or the comparison means nothing.
Does it tell me what to remove?
No, and deliberately so. It shows you which dishes to look at. A low-margin dish may be the reason people walk in.
Can I use it for a café?
Yes, though the Café Costing Kit is a better fit if most of your menu is drinks.
Try it free first
The free calculator this is built around
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Restaurant Menu Engineering Kit
Rank every dish by margin and popularity, and see which ones are quietly carrying the menu.
Get the product₱999 · Single business licence. Use it in your own business, on any number of your own devices.
Every figure in this product is an estimate based on what you enter. Real profitability also depends on labour, rent, utilities, taxes, delivery commissions, waste, discounts and other operating costs. All example data is illustrative, not a market rate or a benchmark.