The best menu strategy for your type of restaurant
There's no single 'best menu': there's the best strategy for your model. Full-service optimizes experience and per-dish margin; a dark kitchen optimizes packaging and speed; high-volume optimizes few highly profitable items. In all, the base is the same: menu engineering (margin × popularity).
| Menu with no strategy | Strategy by model (MR) | |
|---|---|---|
| Full-service | ✕Huge menu | ✓Experience + per-dish margin |
| Dark kitchen | ✕Same as dine-in | ✓Packaging + speed |
| High volume | ✕Everything on menu | ✓Few star items |
Menu with no strategyA
- Too many dishes, much waste
- You don't know which profits
- Same for every model
Strategy by model (MR)Masterestaurant
- Few highly profitable items
- Menu engineering applied
- Menu designed for your channel
The numbers that matter
“We designed the model and today the business grows with control and clarity.”
And with AI?
Optimize menu engineering, descriptions and the photos that sell most. Diego F. Parra is an expert in AI applied to restaurants.
Free tools to apply this now
Masterestaurant tools & method
Diego F. Parra — International consultant, expert in creating and scaling restaurants and in AI applied to restaurants, foodtech and HORECA. Methodology applied in 8.400+ restaurants across 43 countries · Expert in Artificial Intelligence applied to restaurants, hospitality and food businesses · 20+ years in restaurants, catering, large events and business growth · Author of the book «From Slave to Owner» (Amazon) · International keynote speaker for the HORECA sector.
FAQ
What's the best menu strategy?
Does the same menu work for dine-in and delivery?
How do I know which dishes to keep?
Related content
Design the best menu for your model
Apply menu engineering with the Masterestaurant method.