Menu & Pricing
Price by the numbers. Design the menu to sell them.
Menu engineering is not a poster on the wall. It is the honest way to read what guests order, what it earns you, and what to do about it.
- 16 yearsin hospitality
- 18+ venuescost control across Athens
- MScin hospitality management
- Athens basedon-site in Greece, remote anywhere
The same menu can hide your margin or make it
The same dishes at the same prices produce wildly different food-cost percentages depending on what guests choose.
A weekend of high-margin cocktails and a Tuesday of pasta are not the same business, even at the same total. If your best sellers and your best margins don’t overlap, the menu is doing the wrong work.
Menu engineering
Every item mapped by popularity and contribution margin. Stars, plowhorses, puzzles, dogs.
Pricing review
Costed against current supplier prices, repriced where costs moved and you didn’t.
Mix strategy
The menu designed and laid out to steer guests toward what makes money.
A repricing rhythm
So a 3% move on beef doesn’t sit invisible until the period closes.
- 1We cost the current menu against real supplier prices and pull sales by item.
- 2We map every dish by popularity and contribution margin. The picture is usually uncomfortable and useful.
- 3We reprice, reposition or retire, and set a rhythm so it never drifts that far again.