In the thin-margin world of hospitality, your menu is more than a list of dishes — it’s your most powerful sales tool.
Menu engineering is the strategic evaluation of item popularity and profitability, allowing you to influence guest behavior through psychology.
To see immediate results, start by highlighting your “Stars”—high-profit, high-popularity items — using visual anchors like boxes or bold fonts.
Limit choices to prevent “decision paralysis,” and utilize “decoy pricing” by placing a high-end item near your target dish to make it seem like a better value.
By treating your menu as a living strategic document rather than a static list, you can shift your sales mix toward your most lucrative plates. Stop leaving your revenue to chance; engineer it.
