Brands I've Helped Build
Same guests, same portions, more margin. Your food costs climbed, your menu didn't keep up, and the fix is in your pricing and your mix, not the plate.
The chains call it menu engineering. I ran it inside them for 20+ years. Same discipline, sized for an independent.
Built for established independent full-service restaurants doing roughly $1.5M+ in annual food sales.
Just browsing? Grab the free 7-Point Menu Money Checklist.
A few items never moved while costs climbed. Nudge them to where they should sit and the guest won't blink.
The menu steers the order. Point it at the items that pay you best and the mix shifts on its own.
A thin margin on a plate that moves all night does the most damage. Tighten those, keep the plate as the guest knows it.
Illustrative for a restaurant doing about $1.5M a year. Your numbers depend on your menu and your volume.
The Snapshot shows you where. The Plan measures how much, and goes and gets it.
Every day it goes unchanged, it's still making the same quiet decisions. Still underpricing the items that could carry more. Still steering guests toward the plates that pay you least. Still running your best sellers on a margin nobody's checked.
That's not a someday problem. It's happening on today's covers, and tomorrow's.
The menu doesn't fix itself. But it's the cheapest thing in the building to fix, because the food, the guests, and the kitchen all stay exactly as they are. The only thing that changes is how much you keep.
Send your last 90 days of sales, your current menu, and answer two quick questions. Five minutes of your time, no recipes, no logins. You get one page, three findings, showing exactly what your menu is really doing.
It's a diagnosis, not a sales call. And if you move forward with the full Plan within 60 days, the whole $299 credits toward it.
Get Your Snapshot →Fifteen minutes, no pitch, no opinions on your menu yet. Tell me what's bugging you, your POS, and roughly where your sales land, and I'll tell you straight whether a Snapshot is worth your $299.
If it's not, I'll say so.
Book a 15-Minute CallDerek has been important to the growth of my business. He made sure our menu was priced right and presentable, and he gave me a structure that produced profit. His work was a vital part of our growth.
Before Derek I did not have any real marketing plan. He made it simple. He showed me how to look at what was selling, how to price it better, and how to promote it without wasting money. He gave me confidence that we could compete.
7 signs your menu is quietly costing you money, plus a few tricks the chains use that most independents never learn. No cost, no pitch.