RAS Website

Overview

Your menu is both a sales tool and a cost-control tool. The goal is to balance:

What customers want
What you can execute consistently
What actually makes money

Key takeaways

Standardise recipes and portion sizes before you “fix pricing”.
Track contribution margin, not just food cost %.
Remove or rework items that create prep chaos or slow ticket times.
Review menu performance every 90 days.

Rule of 3–7 per section

Each category works best with 3–7 options. Too many options increases decision fatigue and kitchen complexity.

Signature focus

Pick 3–5 signatures and make them:

easy to spot on the menu
easy for staff to recommend
reliable to execute

Costing & target food cost

Minimum: cost your top 20 sellers

Build a recipe card (ingredients + yield)
Calculate plate cost
Set a target food cost % (typical 28–35% for many concepts)

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Remember: delivery platform commission + packaging changes the math. Cost and price those items separately.

Pricing sanity checks

Does the price match your positioning (value vs premium)?
Are you anchoring with one higher-priced item in the category?
Are add-ons (drinks, sides, desserts) priced for margin?

Simple 2x2

Plot items by:

Popularity (units sold)
Profitability (contribution margin)

Stars: popular + high margin (feature them)

Plowhorses: popular + low margin (adjust portion/price)

Puzzles: low popularity + high margin (rename/reposition)

Dogs: low popularity + low margin (remove)

Quick wins to lift profit

Increase price 3–5% on items with strong demand (test, don’t guess)
Reduce waste via tighter prep and FIFO
Standardise portioning tools (scoops, ladles, scales)
Push high-margin add-ons through staff prompts

Checklists

Quarterly menu review

Top 10 sellers costed and portioned
Stars featured (menu placement)
Dogs removed
Any “slow to execute” items reviewed
Price changes communicated to staff

Templates (free, export-ready)

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These are designed to export cleanly as a PDF worksheet.

Recipe card (fill-in)

Field	Fill-in
Dish name
Portion size
Plate cost (S$)
Selling price (S$)
Contribution margin (S$)
Allergens / notes

Ingredients costing (fill-in)

Ingredient	Qty used	Unit cost	Cost (S$)

Menu item review (fill-in)

Item	Category	Popularity (H/M/L)	Margin (H/M/L)	Issues (prep/time/quality)	Decision	Owner	Due date
					Keep / Fix / Remove

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Members get the full Menu Engineering Worksheet + Pricing Strategy Playbook.

Recommended Next Steps (Members Only)

Compliance & Risk Kits