Menu Engineering Workbook

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

The Menu Engineering Workbook uses the BCG matrix to classify every dish on your menu — so you know exactly what to push, what to reprice, and what to cut.

What's inside (6 sheets):

• Dashboard — Live count of Stars, Plowhorses, Puzzles, and Dogs. Average food cost %, average GP, estimated revenue, and weighted menu score at a glance.
• Menu Items — 100 item rows. Enter name, category, quantity sold, food cost, and selling price. Food cost %, GP, popularity index, margin index, and BCG classification all calculate automatically.
• BCG Matrix View — Filtered view of each quadrant showing your top items by score. Action notes column for each item.
• Food Cost Analysis — Revenue, food cost %, and GP broken down by menu category (Mains, Starters, Desserts, Sides, and more).
• Pricing Strategy — Target food cost method applied to every item. Shows current price vs recommended price with variance and action note.
• Benchmarks — Australian food cost benchmarks by venue type with editable targets.

The four quadrants: ⭐ Stars — high popularity, high margin. Protect and promote. 🐄 Plowhorses — high popularity, low margin. Reprice or re-engineer. ❓ Puzzles — low popularity, high margin. Reposition and sell harder. 🐕 Dogs — low popularity, low margin. Review and remove.

No subscriptions. No logins. Download once, use forever.

Requires Microsoft Excel or Google Sheets.