Menu Engineering Workbook

MENU ENGINEERING WORKBOOK

Most menus carry items that lose money every time they sell.

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THE PROBLEM

You priced the menu when you opened. Suppliers raised their prices three times since. Some dishes sell ten times a night and barely break even. Others print money but you've never noticed because they sit between two other dishes nobody talks about.

Most operators rebuild the menu by gut. The actual numbers — what each dish costs to make, what each dish contributes, what each dish should be priced at — live nowhere.

This workbook fixes that. Cost every dish. Classify every dish. Reprice the dishes that need it. Pull the dishes that don't.

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WHAT'S INSIDE

• 100 Dish Slots. Build the cost from raw ingredients. Each ingredient with quantity, unit cost, total cost. Sums to plate cost.
• BCG Matrix Classifier. Every dish auto-sorts into Star (high margin, high volume), Plowhorse (low margin, high volume), Puzzle (high margin, low volume), or Dog (low margin, low volume). The four moves are obvious once you see the grid.
• Pricing Tool. Set your target food cost % (Australian benchmarks 28–35%). Workbook back-calculates the menu price. Round to .50 or .95 endings as you prefer.
• GP Per Dish, GP Per Category. Drill down by entree, main, side, dessert, drinks. Spot the category that's pulling the average down.
• Sales Mix Input. Enter weekly volumes per dish. Workbook ranks by total margin contribution, not just margin per plate.

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WHAT YOU GET

• The .xlsx file. Works in Excel, Google Sheets, Numbers, LibreOffice.
• Lifetime access for one venue.
• Free updates as the workbook evolves.
• A$197 AUD, GST inclusive.
• Automatic tax invoice on purchase.

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WHO THIS IS FOR

Independent restaurant, pub, café and hotel F&B operators in Australia who write their own menu and own their own GP.

If you've raised supplier costs three times this year and not raised your menu prices once, this is for you. Run every dish through the workbook before the next print run.

If your menu is set by a head office or franchise system, you don't need it.

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BUILT BY

Radu Ciprian Popa, founder of Nest Hospitality Solutions (nest1hs.com.au). 25 years in Australian hospitality operations. Built this workbook for the kitchens he ran himself.

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REFUND POLICY

If the workbook doesn't do what's promised on this page, contact via nest1hs.com.au within 14 days. Full refund, no questions.

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A$197 AUD. GST inclusive. One-time payment. Lifetime use.