Brand & Experience
Once a menu is live, the question shifts from concept to performance: which items are genuinely profitable, which are popular but underpriced, and which items should be repositioned, reworked or removed to improve the overall mix.
Think Hospitality carries out menu engineering analysis on existing menus, assessing each item against sales volume and profitability to identify where a menu is working well and where it is leaving margin on the table. This is a data driven, operational discipline, distinct from Menu Science & Cognitive Pricing, which shapes how a menu is designed and priced from the outset.
Every item is assessed against sales volume and contribution margin, classified by performance quadrant, and benchmarked against category norms.
A clear set of recommendations by item -- what to promote, what to reprice, what to reposition and what to remove -- with reasoning, visual heatmaps and projected margin impact. This is typically commissioned for an existing operation and connects to F&B Revenue Optimisation and Menu Science & Cognitive Pricing.
