Menu advice you can see in your margin.
Most menus leave margin on the table: the wrong dishes in the best spots, descriptions that read like an ingredient list. We show you where it is, and measure what it earns.
Insights in 2 minutes. Advice in 3 working days.
Instant scan
Upload your menu (PDF or photo). Within 2 minutes you see where naming, placement and framing cost you margin.
Personal advice
Within 3 working days, the three to five biggest levers for your menu, from Rosanne herself. Add POS data and you also get a menu-engineering analysis per dish.
Measured results
If you want to go further, we redesign your menu and measure the effect per dish. After that we keep it sharp every cycle.
Not tips. A measured shift.
No price rises
Much menu advice is about raising prices and cutting purchasing costs. We leave prices and recipes alone and steer what guests choose.
Behavioural science
Menu psychology that works in practice: social proof, placement on the menu, taste-led descriptions.
Measured in your POS data
Every piece of advice becomes a measurement: what shifted in the sales mix, and what it earned per ticket.
Independent restaurants
One menu, one kitchen: the fastest route to more margin per guest.
Groups and chains
First a few test sites with a control site, then rollout per cluster.
Caterers and workplace restaurants
More margin and a higher plant-based share, with the same offer.
Frequently asked questions
What does the menu scan cost?
Nothing. The scan and the personal advice are free, with no obligation. Only if you want your menu redesigned and measured do we make a proposal.
What do I need?
Just your current menu as a PDF or photo. With an export from your POS we can also look at popularity and margin per dish.
What is menu engineering?
Menu engineering analyses your menu on popularity and margin per dish, placing each dish in one of four groups: Star, Puzzle, Plowhorse or Dog. We combine it with behavioural science: how you present a dish decides how often it gets chosen.
Do I need to change my prices or recipes?
No. We change naming, descriptions, order, placement and labels. Your kitchen, recipes and prices stay the same.
How do you measure the result?
In your POS data: we compare sales per dish before and after the new menu. For chains we compare test sites with a control site.
Does it work for chains and caterers?
Yes. For chains we start on a few test sites with a control site, then roll out per cluster of comparable sites. For caterers we often also steer on the plant-based share.