The Menu Margin Playbook

Your most popular dish is probably your least profitable. Most hospitality owners have never formally costed their menu — and most of the ones who have didn't include waste, trim loss, or portioning variation in the calculation.

The Menu Margin Playbook gives you the tools to find out exactly what each dish is costing you — and what to do about it.

WHAT'S INSIDE:

→ True dish costing — including waste factor, portioning variation, and prep cost

→ How to calculate waste factor for your highest-cost ingredients (salmon, avocado, fresh herbs)

→ Food cost benchmarks: 25% for cafés, 30% for restaurants — and how to get there

→ The four-quadrant menu matrix: Stars, PLOWHORSEs, Puzzles, and Dogs

→ How to re-engineer a dish, reprice it, or remove it — and when to do each

→ Menu psychology: layout, naming, anchoring, and visual cues that guide customers toward your highest-margin items

→ How to roll out a price increase without losing regulars

→ Dish costing sheet, pricing calculator, menu action list, and quarterly review checklist

→ A real case study: food cost from 37% to 28% in eight weeks — $84,000 reclaimed annually

WHO THIS IS FOR:

Any café or restaurant owner who has never formally costed their menu, or who knows their food cost is too high but can't identify which dishes are causing the damage.

FORMAT: Fully editable Microsoft Word document (.docx). Works in Word, Google Docs, or Apple Pages.

DELIVERY: Instant download — the file is sent to your email the moment payment is processed.

GUARANTEE: If you don't find this actionable and practical, email info@clearmargingroup.com within 7 days for a full refund. No questions asked.

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