Types of menu engineering tools are

Quick answer

While many restaurants focus solely on creating delicious dishes, the most successful ones also master the art of menu engineering. Small restaurants in Spain have access to everything from basic Excel templates to sophisticated software platforms.

While many restaurants focus solely on creating delicious dishes, the most successful ones also master the art of menu engineering. Small restaurants in Spain have access to everything from basic Excel templates to sophisticated software platforms. The key is matching your tool choice to your budget and operational complexity.

What exactly is menu engineering?

Menu engineering analyzes your menu using two critical factors: popularity and profitability. Each dish falls into one of four distinct categories:

Stars: Popular and profitable (promote heavily!)
Plowhorses: Popular but not profitable (increase prices)
Puzzles: Profitable but not popular (improve marketing)
Dogs: Neither popular nor profitable (eliminate)

This analysis requires accurate data on sales volumes and precise cost calculations per dish.

Excel and Google Sheets (free)

The simplest approach involves creating a spreadsheet where you input data manually.

? Example Excel setup:

For a bistro with 15 dishes:

Column A: Dish name
Column B: Units sold (weekly)
Column C: Ingredient costs
Column D: Menu price (excluding VAT)
Column E: Profit margin (=D-C)

Pivot tables help visualize the four categories clearly.

Advantages: Completely free, highly customizable, universally familiar

Disadvantages: Time-consuming manual entry, prone to errors, no real-time updates

Spanish POS systems with menu analytics

Several cash register systems in Spain include built-in menu analysis capabilities.

Popular choices:

Revo: Spanish-developed POS featuring menu performance dashboards
Glop: Cloud-based solution, widely adopted in Barcelona and Madrid
Hosteltáctil: Established Spanish register system with comprehensive reporting

⚠️ Note:

These systems track sales automatically, but cost prices typically require manual input. Without accurate cost data, menu engineering becomes meaningless.

International menu engineering software

More sophisticated analysis demands specialized tools with advanced features.

MenuStat (US-based, global availability):

Automated menu engineering reports
Connects with multiple POS systems
Pricing: starts at €50 monthly

a competing platform (Belgian company, operates in Spain):

Complete menu engineering suite
Designed for restaurant chains and larger operations
Pricing: begins at €200 monthly

a competing platform (Canadian, worldwide presence):

POS system with integrated menu performance tracking
Ideal for medium-sized restaurants
Pricing: from €69 monthly

Food cost calculators as an alternative

Small independent restaurants often benefit from simpler, more affordable solutions. After managing kitchen operations for nearly a decade, I've found that tools like KitchenNmbrs offer practical alternatives.

? For a tapas bar in Valencia:

Managing 25 different tapas:

Automated cost calculations per tapa
Food cost percentages displayed per dish
Manual sales data entry (from register reports)
Clear overview of highest revenue-generating tapas

Price: €24.99 monthly - significantly cheaper than international alternatives

Works well for: 1-3 locations, cost-conscious operators

Not ideal for: Multi-location chains, automatic POS integration requirements

Which tool matches your restaurant?

Minimal budget (€0): Begin with Excel and track sales manually per dish.

Small operation, tight budget (€25-50 monthly): Food cost calculator plus manual sales tracking.

Established restaurant, higher budget (€100+ monthly): a competing platform or similar international platform.

Chain or franchise operation: Invest in comprehensive ERP systems with centralized menu control.

⚠️ Note:

No software performs menu engineering automatically. You must interpret sales data and make strategic decisions about pricing and promotional efforts.

First steps without specialized tools

Basic menu engineering is possible even without dedicated software:

Track sales for each dish over 2 weeks
Calculate precise cost prices (include garnishes, sauces, accompaniments)
Determine profit per portion: menu price minus total cost
Create a simple graph: popularity versus profitability

This approach delivers 80% of the insights that expensive software provides.

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How do you choose the right menu engineering tool?

Determine your budget and scale

A restaurant with 1 location has different needs than a chain. Budget under €50/month? Choose simple tools or Excel. Budget above €100/month? Consider specialized software with more automation.

Check your POS system capabilities

Many cash register systems have basic reporting functions. See if your current POS can export sales figures per dish. This saves manual counting and is the basis for any menu analysis.

Test with a small selection of dishes

Don't start with your entire menu, but with your 5-10 most popular dishes. Calculate the exact cost price, count sales for 2 weeks, and analyze which ones generate the most revenue. This already gives you valuable insights.

✨ Pro tip

Focus your initial menu engineering on the 6 dishes that generate 60% of your revenue over a 30-day period. Optimizing these high-impact items delivers faster results than analyzing your entire menu.

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Frequently asked questions

Can I do menu engineering without expensive software?

Absolutely - start with Excel and manual counting. The crucial elements are knowing exact dish costs and sales volumes. Software simplifies the process, but isn't mandatory for effective analysis.

Which Spanish POS systems have menu analytics?

Revo, Glop and Hosteltáctil provide basic reporting capabilities. They automatically track sales data, but cost prices typically require manual entry for complete menu engineering analysis.

How often should I perform menu engineering analysis?

Minimum every 3 months, or immediately after significant menu changes. Seasonal restaurants should analyze monthly since popularity and ingredient costs fluctuate more frequently.

What if my POS system lacks reporting features?

Track sales manually for 2 weeks by recording quantities sold for each dish daily after closing. It requires extra effort, but provides the essential data needed for menu engineering.

Should I analyze my entire menu at once?

No, start with your top 8-10 dishes that generate most revenue. These items have the biggest impact on profitability, so optimizing them first delivers maximum results.

How do I calculate accurate food costs for complex dishes?

Include every component: proteins, vegetables, seasonings, garnishes, and sauces. Weigh portions precisely and account for prep waste. Even small ingredients like olive oil and herbs add up significantly.

Can menu engineering help with seasonal menu changes?

Yes, it's particularly valuable for seasonal adjustments. Analyze which dishes perform well during specific seasons, then adjust your rotating menu based on historical profitability and popularity data.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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