Menu Engineering Matrix
See which menu items are making you money, which ones aren't, and what to do about it.
| Item Name | Price ($) | Food Cost ($) | Sold/Week | |
|---|---|---|---|---|
$ | $ | |||
$ | $ | |||
$ | $ | |||
$ | $ |
| Item | Price | Cost | Margin | COGS% | Qty | Revenue | Profit | Zone |
|---|---|---|---|---|---|---|---|---|
| Wagyu Burger | $28.00 | $8.50 | $19.50 | 30.4% | 45 | $1260 | $878 | Keep Pushing |
| Caesar Salad | $18.00 | $3.50 | $14.50 | 19.4% | 70 | $1260 | $1015 | Popular But Thin |
| Truffle Fries | $16.00 | $4.80 | $11.20 | 30.0% | 35 | $560 | $392 | Rethink This |
| Lobster Linguine | $42.00 | $18.00 | $24.00 | 42.9% | 12 | $504 | $288 | Hidden Gem |
This is doing everything right. Keep it front and centre on the menu. Feature it in your marketing. Don't discount it. Protect the recipe and the price.
You make great money every time someone orders this — the problem is not enough people do. Feature it as a special. Get your staff to recommend it. Photograph it properly for socials. Improve the menu description.
Customers clearly love this, but it's not making you enough per serve. Look at the ingredient cost — can you swap something cheaper without killing the dish? Can you reduce the portion slightly? Can you bump the price $1–2?
Not selling and not making money. Honestly ask whether this needs to be on the menu. Could you replace it with something better? Rework the dish? Every slot on your menu is real estate — this one isn't earning its keep.
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