Menu engineering, recipe costing, and culinary systems that balance guest delight and profitability.
A practical, decision-focused guide that explains cost-plus and contribution-margin pricing, psychological and placement tactics, sensible price bands by category, rules for limited-time offers, worked numeric examples, and a short decision tree for choosing between price changes, portion adjustments, or ingredient swaps.
A practical, repeatable process for running low-risk, measurable menu experiments that reveal real effects on sales, guest behavior, and margins — with templates, POS tagging guidance, sample-size guidance, and a clear adopt/iterate/discard decision framework.
A practical, step-by-step primer that helps teams design a menu that matches concept and kitchen capacity, prices items to protect margins, and prioritizes dishes that deliver both guest delight and reliable contribution to the business. Includes clear rules of thumb, a simple contribution-margin vs popularity matrix, testing ideas, and a launch coordination checklist.