Menu engineering isn’t just about what’s selling it’s about understanding why it’s selling, and how each item on your menu affects your bottom line.

In this episode, I break down into the advanced side of menu engineering: the psychology, operational impact, and customer behavior behind what stays, what goes, and what truly drives profitability.

We’ll cover:

• Why removing “unprofitable” items might actually cost you money
• How to account for customer lifetime value, halo effect, and seasonal shifts
• The hidden role of plow horses, dogs, and loss leaders
• What most menu engineering models miss and how to fix it
• Practical ways to optimize your menu for both profit and speed

If you’ve only ever used the basic matrix or relied solely on margins, this episode will show you how to level up your strategy and boost bar profitability in the process.

Learn More:
Schedule a Strategy Session
Bar Business Nation Facebook Group
The Bar Business Podcast Website
Chris' Book 'How to Make Top-Shelf Profits in the Bar Business'

Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large.
**We are a SpotOn affiliate and earn commissions from the link above.

A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.