Menu Engineering Review From Sales Data
Classify dishes by popularity and margin.
Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made
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[VERIFY] is an editorial flag, not a blank to fill. Wherever the prompt shows [VERIFY], check that item against a reliable source before you use it (what [VERIFY] means).
Review my menu using sales and cost data. Dishes with units sold, selling price and plate cost for the last [PERIOD]: [MENU_DATA]. Menu layout (sections, number of items): [MENU_LAYOUT]. Goals (raise margin, simplify, reduce waste): [GOALS]. Build a table with Dish | Units | Contribution margin per plate | Total contribution | Popularity share | Class (star, plough horse, puzzle, dog). Show the formulas and thresholds you use, and let me change them. For each class, suggest actions as options to test: reposition, rename, re-cost, reduce portion, promote, or remove. Warn that classes reflect past sales and not guaranteed future demand, and that removing a dish can affect other sales. Provide a one-month test plan with measures. Use only my figures; ask for missing costs instead of estimating them. Also add a worked example with six invented dishes showing each class and a one-line action, labelled as an illustration, and a caution that dishes interact: a low-margin item may bring in guests who order high-margin drinks, so judge changes by whole-check results. Add a section on testing and communicating changes. Provide a four-week test plan for repositioning two dishes (for example moving a high-margin dish to a more visible position and renaming it with a clearer description), including what to measure (units, margin, total check), what to hold constant, and when to stop. Add a staff briefing script that explains the changes and asks servers for feedback, since they know what guests say. Include a table for recording results before and after, a note that seasonality and special events can distort results, and a rule to avoid changing too many things at once. Add a closing check: did total contribution per guest improve, and did guest satisfaction remain steady? Never promise a date, discount or outcome I have not confirmed. Mark deposit, fee and refund rules [VERIFY] with [JURISDICTION] and say which official body publishes the current rule.
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