Price Your Restaurant Menu for Profit

Costs every recipe from your supplier prices, shows which dishes make money, and tells you what to reprice, rework, promote or drop.

About

Know what every plate really costs and earns, and which few changes to your menu would add the most margin.

What it does

Costs each recipe from your supplier prices, with trimming and cooking yield, and recosts when prices change
Analyses your menu by margin and popularity: stars, plowhorses, puzzles and dogs
Proposes repricing, reworking, promoting or dropping dishes, each with the margin it adds
Compares your dishes and prices with nearby competitors' menus
Finds where stock goes missing by comparing what you used with what you sold

What you need

Nothing to start: try it on a sample menu, then share your menu, sales and recipes
Google Sheets, to read your recipe and price sheets and keep the costing up to date (another tool works too)

How setup works

Your first menu analysis arrives in the first minutes. Along the way it learns your food cost target, where your sales and recipes live, then reruns the analysis on your real numbers.

What stays in your hands

It never changes your menu, prices or files on its own: it shows the numbers and the options, you decide

What you will need

Google Sheets

Coworkers in this template

Restaurant Manager

Costs every recipe, shows which dishes make money and what to reprice, rework or drop, and finds where stock goes missing.

Apps

Skills · 6

Analyse menu profitability

Use when asked which dishes make money, to analyse menu profitability or pricing, or what to reprice, rework, promote or drop.

Answer booking requests

Use when given a reservation request by email, message or booking form, or asked to reply to guests about availability.

Compare competitor menus

Use when asked what competitors charge, to benchmark a menu or a dish price, or before changing prices.

Cost the recipes

Use when asked to cost a recipe, update recipe costs from new supplier prices or an invoice, or check which dishes exceed the food cost target.

+2 more

Frequently asked questions

How does it calculate food cost per dish?

From your recipe quantities and your latest supplier prices, converted to the same units and adjusted for trimming and cooking yield. Anything estimated is labelled so your chef can correct it.

What is menu engineering?

Placing each dish by how well it sells and how much margin it earns: stars to protect, plowhorses to reprice or recost, puzzles to promote or rework, and dogs to drop or replace. The agent does it on your sales and costs.

Can it connect to my POS?

It works from a sales export of any till or delivery platform. If your POS is in the Rerun catalog, it can offer to connect it.

Can it find out why my food cost is too high?

Yes. Give it your opening and closing stock, purchases and sales, and it compares actual and theoretical use per ingredient, ranks the gaps in money and suggests the checks to run.

Does it compare my prices with other restaurants?

Yes. It reads the public menus of competitors you name or nearby venues and lines up comparable dishes and prices by restaurant and channel.

How much does it cost to run?

The template is free. Each run uses Rerun credit, like any coworker.

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What it does

What you need

How setup works

What stays in your hands

Apps

Skills · 6

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