Recipe Costing and Menu Engineering
If you’re not getting the highest profit margin from your menu items, this handy tutorial will provide everything you need to start boosting profits by using data to re-engineer your menu.

Menu Engineering is a skill that all restaurant operators must master to be profitable and yet many owners and operators fall short in this category. Food cost fluctuations, sales variances, and staff turnover can make evaluating recipes and adjusting menus difficult. The good news is we’re here to help.

This guide will walk you step by step through the menu engineering process. It will teach you how to calculate food costs, evaluate and categorize your recipes, and design your menu in a way that will increase your revenue.

“…That simple action can automatically boost orders, and as a result, sales of your restaurant’s most profitable items. And on that note, while photos do help sell certain dishes, they should be used wisely and sparingly. Typically the use of one picture per menu page can increase sales of that item up to 30%.”

Chapter 5 – Fundamentals of Menu Design