Formulas and worked examples you can run on your own menu this week — whether or not you ever use our tool.
Plate cost divided by menu price is the easy part. Yield, Q factor and contribution margin are where the number goes wrong — with a full worked cost card.
The full menu engineering calculation on a seven-item category — weighted average contribution, the 70% popularity rule, and what to actually do with each quadrant.
A one-line formula that tells you exactly how many covers you can afford to lose on a price increase — and how many extra you need to survive a discount.
Upload your menu and get the same analysis across every item — free, in about 30 seconds.
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