FoodiRestaurant Menu Engineering and Pricing
Your best-selling item might be your worst-margin item. Foodi costs every dish, looks at what actually sells, and shows you where a price or portion change pays off.
Menu Prices Set by Gut Feel Leave Money on the Table
Most menus are priced by looking at the competition and rounding to a number that feels right. That ignores what each plate actually costs you today, and food costs don't stand still.
Menu engineering looks at every item two ways: how well it sells and how much it makes. That tells you what to promote, what to re-price, what to re-portion, and what to take off.
How Foodi Handles Menu Engineering
Item-level costing
Every item costed from current invoices, so margins are real, not estimates from last year.
Menu mix analysis
Sales and margin for every item, sorted into what to keep, promote, re-price, re-portion, or cut.
Price recommendations
Specific price moves with the profit impact of each, before you reprint the menu.
Ingredient trend projections
We project where key ingredient costs are headed, so pricing decisions hold up for months, not weeks.
Drink menus too
The same analysis for your cocktail, beer, and wine lists.
Small Price Moves, Real Money
Raising the price of one best-seller by $1 when it sells 150 times a week adds $7,800 a year.
Illustrative example. Not a guaranteed result.
How It Fits Into Your Weekly Report
Everything on this page shows up in your Foodi Tracker every Monday, next to sales, labor, and projected profit — so you see the whole picture, not one department at a time.
See an example tracker →Menu Engineering & Pricing: Common Questions
Menu engineering sorts every menu item by how popular it is and how much profit it makes. High sellers with strong margins get featured, high sellers with weak margins get re-priced or re-portioned, and low sellers with weak margins get reworked or cut.
Whenever costs move enough to matter. Foodi watches ingredient trends every week, so you'll know when an item's margin has slipped instead of finding out at your next menu reprint.
Not every price move is a good one. We look at how an item sells and what guests compare it to. Often the better fix is a portion, plating, or recipe change instead of a higher price.
Find out which menu items are really paying the bills.
Serving restaurants in Houston, across Texas, and nationwide.