I will optimise your restaurant menu using menu engineering and competition analysis

Menu Profitability Audit & Competitor Benchmarking

Menu Engineering Specialist: Optimize Pricing & Layout

F&B Consultant: Menu Analysis & Market Positioning Strategy

Part 1: Menu Engineering (Internal Focus)

This phase focuses on maximizing profit from existing sales data. It moves beyond "food cost" to look at "contribution margin."

1. The Data Analysis (The "Math")

2. The Menu Psychology (The "Design")

Part 2: Competition Analysis (External Focus)

Typical Deliverables

If you are hiring for this gig, you should expect to receive:

1. The Menu Matrix Report: A visual scatter plot showing where every dish falls (Star, Dog, etc.) with specific action items for each (e.g., "Raise price of Chicken Pasta by $2.00").
2. Competitor Pricing Grid: An Excel sheet comparing key items across 35 competitors.
3. Mockup/Wireframe: A rough layout of the new menu suggesting where to place high-profit items (not necessarily a graphic design file, but a structural guide).
4. Executive Summary: A 1-page PDF summarizing the estimated financial impact (e.g., "Potential to increase annual profit by 15% by removing 4 'Dog' items and optimizing 'Plowhorses'").