Restaurant Menu Engineering

Your menu is built for customer satisfaction — but is it engineered for profit?

Probably not.

From multi-unit chains to independent operations, hotels, golf courses and bars, we have worked with over 1,200 clients since 2001

Few restaurants understand the importance of properly pricing and costing out their menus, and its impact to their bottom line.

We work with you to help make the most of your offerings and capitalize on incremental revenues.

  • Menu Engineering starts with ensuring your entire menu is properly recipe’d and costed and converts into bottom-line profitability; our approach typically increases your profit by 3-4% of sales. You’ll get the most bang for your buck while establishing a pricing system that suits the needs of your operation as well as your guests. 

  • Engineering your menu based on items that generate a strong margin and have guest appeal will allow you to curate a menu that your guests love and seek out your restaurant for. You’ll be confident that whatever they choose will be excellent in quality, preparation and profitability.  

  • Rather than having an endless list of menu items or keeping around dishes that don’t perform, we’ll help your team hone your offerings for ease of execution. This will ensure that your kitchen can run more smoothly and efficiently and help you manage inventory.

Are you ready to achieve your financial goals and boost your bottom line?

Fill our your information and chat with our team right away.

  • "Working with The Fifteen Group has allowed us to take our business to the next level in terms of profitability and efficiency. Their menu engineering expertise has been hugely beneficial to the Cafe’s operation by strengthening our offerings and profit model."

    — Gemma Martin

  • "We’ve used The Fifteen Group for two projects - menu costing and a rather custom accounting project, and both times we’ve been impressed with the results. The Fifteen Group gets restaurants, and I have no doubt they can help you streamline your operations to achieve maximal efficiency!"

    — Nathan Ladovsky

  • "We needed to take our customer experience to the next level when our doors reopened. The Fifteen Group redesigned our kitchen to maximize output from a tiny kitchen to a large restaurant and built us a menu that was exciting for our customers and achievable for our team.”

    — Jonathan Laurencic