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Food & Beverage Menu Engineering.

Menu engineering is a critical component to both a restaurant’s competitive edge and long-term financial health. We will review and curate your existing menus, whilst keeping your vision & guest expectations in mind.


  • SWOT analysis

  • Introduction of market lists to on-site team to get down to costing of each and every menu item

  • Categorize menu items according to profit and popularity

  • Conduct a comprehensive review of current selling prices and subsequent recommendation of revised price points


Assessment is conducted per outlet, with a maximum of three food menus (e.g. breakfast, lunch and dinner in addition to wine list, beverage & cocktail menus).


Related Modules.

Interim & Project Management

Restaurant Audit

Hotel & Resort 360° Review

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