Restaurant Menu Engineering
PROOptimize restaurant menu profitability using the Kasavana-Smith matrix to classify items as Stars, Plowhorses, Puzzles, or Dogs based on contribution margin and popularity data.
Example Usage
I need to analyze my restaurant menu for profitability. Here’s my sales data for the past 60 days:
Appetizers:
- Crispy Calamari: 820 orders, $14 price, $3.50 food cost
- Bruschetta: 650 orders, $10 price, $2.20 food cost
- Soup of the Day: 480 orders, $8 price, $1.80 food cost
Entrees:
- Grilled Salmon: 1,120 orders, $32 price, $9.60 food cost
- Filet Mignon: 680 orders, $48 price, $16.80 food cost
- Chicken Parmesan: 1,450 orders, $24 price, $5.50 food cost
- Vegetarian Pasta: 380 orders, $18 price, $4.20 food cost
- Fish and Chips: 920 orders, $20 price, $6.40 food cost
Please create a menu engineering matrix, classify each item, and provide specific recommendations to increase profitability.
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Suggested Customization
| Description | Default | Your Value |
|---|---|---|
| Number of days of sales data to analyze | 60 | |
| Maximum acceptable food cost percentage | 30 | |
| Maximum recommended price increase for Plowhorses | 7 | |
| Percentile for defining high vs low popularity | 50 | |
| Percentile for defining high vs low profitability | 50 | |
| Currency symbol for financial calculations | $ |
Research Sources
This skill was built using research from these authoritative sources:
- Menu Engineering: The Art and Science Comprehensive overview of the matrix method, real-world profitability gains, and strategic positioning
- How to Use a Menu Engineering Matrix Practical step-by-step guide to plotting items, identifying categories, and operational implementation
- Menu Engineering Guide - Restaurant365 Data-driven pricing strategies, POS integration, and multi-location analysis
- Ultimate Guide to Menu Engineering Detailed contribution margin calculations, menu psychology, and design tactics
- Menu Engineering 101 - Foodics Matrix simplification, profitability optimization, and strategic recommendations
- Menu Engineering for Restaurant Profitability - NetSuite Cost management perspective, price presentation, and inventory management implications
- Menu Engineering Analysis - Penn State Academic framework for contribution margin method and category-based strategies
- Application of Kasavana & Smith Model Case study approach demonstrating real implementation in resort restaurant