Menu Engineering Calculator
Which menu items are making you lose money?
Discover what to remove, what to promote, and what to redesign using Menu Engineering.
What is Menu Engineering?
Menu Engineering is a methodology to analyze your menu using real margin and popularity data.
It helps you decide which items to promote, adjust, or remove to maximize net profit.
Stars
Your winners. Promote them and keep them visible.
High demand
Frequently ordered but low margin. Adjust price or costs.
Puzzles
Profitable but rarely ordered. Improve marketing and visibility.
Low performance
Low popularity and low margin. Consider removing or redesigning.
Why it matters
An optimized menu can transform your results in a few weeks.
The average restaurant has 30% low-performing items on its menu
Optimizing your menu can increase net profit 10-15%
Top restaurants redesign their menu every 6-12 months
Real case
Taqueria El Farolito removed 4 low-performing items, doubled promotion of its stars, and increased net profit by 18% in 3 months.
How it works
Follow a simple process and receive actionable recommendations for each dish.
Enter your dishes
Name, price, and cost of each dish.
Add sales
How many units you sold in the period.
Automatic analysis
We classify each dish in seconds.
Get actions
Clear recommendations to improve profits.
Analysis tool
Complete the 2 steps to classify your menu and discover opportunities.
Step 1 of 2
Your dishes
We'll analyze your sales from the last month. Add at least 5 dishes and include as many as you need.
| # | Name | Price | Cost | Sold/month | Margin |
|---|
Before showing results
Share your email to save your analysis and send you recommendations.
Do you want to save your analysis and full access? Create your Fudi account
Step 2 of 2
Results
Menu summary
Optimize your menu and then increase visit frequency
With Fudi Rewards, your customers come back 30% more often to try your star dishes.
Try Fudi Rewards free for 14 daysNo credit card • Cancel anytime
Frequently asked questions
We answer the most common questions about Menu Engineering.
We recommend reviewing your menu every 6 to 12 months or when your costs change.
Start by adjusting prices or costs to move some into the star category.
Include ingredients, waste, and prep time. Use up-to-date spec sheets.
Not always. You can try adjustments before removing, but avoid investing in promotion.
Keep it if it's key to your brand, but look to raise margin or lower cost.