What is the Kasavana and Smith matrix from 1982 and how...
I'll admit something that might shock you: most restaurants unknowingly sabotage their own profits every single day. The Kasavana and Smith matrix from 1982 rev...
How do I use menu engineering as a selection criterion...
Most restaurant owners make this hiring mistake: they choose chefs based on cooking talent alone, ignoring whether they understand which dishes actually pay the...
How do I apply menu engineering to a catering offer for...
Most caterers focus solely on taste and presentation, but the smartest ones analyze each dish's financial impact. Menu engineering transforms your business lunc...
How do I use visual hierarchy on a menu to guide the eye?
Ever wonder why some menu items fly out of your kitchen while others collect dust? Most restaurant owners post their menus online without considering where cust...
Which research shows that photos on a menu affect sales?
Photos on menus increase sales of featured dishes by an average of 20-30%. Multiple scientific studies confirm this dramatic boost in menu psychology. However,...
How do I apply menu engineering to a breakfast and lunch...
A popular avocado toast selling 240 portions weekly might actually be costing your brunch restaurant money if its profit margin sits below your menu average. Me...
How do I use color psychology on a menu to direct attention?
Picture this: two identical restaurants serve the same pasta dish, but one uses a gold frame around the description while the other prints it in plain black tex...
What is the risk of too many photos on a menu for your...
Too many photos on a menu don't automatically boost sales - they can actually damage your restaurant's reputation. Most diners connect photo-heavy menus with to...
How do I apply the Kasavana and Smith matrix to a...
Are you leaving money on the table with your cocktail menu? Most bars focus solely on popularity metrics, missing profitable drinks that could boost their botto...
How do you use font and layout to draw attention to...
Think of your menu as a roadmap guiding customers toward treasure. Every font choice, color accent, and layout decision steers diners toward specific dishes. Sm...
What is the psychological effect of the price €9.95...
The price €9.95 feels significantly cheaper to customers than €10.00, even though it's only 5 cents difference. While most restaurateurs focus on food costs and...
How do I calculate the popularity index of a dish?
Most restaurant owners think they know which dishes sell best, but they're usually wrong. The popularity index reveals exactly which dishes customers order most...
How do I calculate the ideal number of dishes per menu...
Most restaurants believe more menu options equals more sales, but this actually kills profits. Guests faced with too many choices freeze up and order safe, low-...
How do you use the chef's recommendation as a marketing...
Think of chef's recommendations like a GPS for hungry diners — they guide guests straight to your most profitable destination. Many restaurants randomly place a...
Where do you place your most profitable dishes on a menu...
Most restaurants arrange dishes by price or popularity, but smart operators focus on profit placement. Your menu's layout determines 60% of what guests order. S...
How do I use menu engineering data to protect my most...
67% of restaurants lose money on their most popular dishes due to inconsistent portioning. You've identified your profitable stars through menu engineering, but...
How do I apply menu engineering to a seasonal menu that...
Menu engineering on a seasonal menu creates a unique challenge that most restaurant owners underestimate. You can't wait three months to see performance pattern...
How do I calculate the popularity threshold where a dish...
Most restaurant owners struggle to identify which profitable dishes deserve promotional investment. The popularity threshold shows exactly when a Puzzle dish (p...
What is the effect of removing the euro symbol from a...
A fine dining restaurant in Amsterdam increased their average ticket by €4.20 simply by changing '€28.50' to '28' on their menu. This psychological trick works...
How do I categorize my dishes as Stars, Plow Horses...
Menu engineering transforms struggling restaurants into profitable ones by revealing which dishes actually make money and which ones drain your margins. You'll...
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