RAS Website

How to use

Classify items (winners/losers) using your menu engineering worksheet.
Choose 3–5 pricing moves (not 30).
Test, monitor sales mix, and adjust.
Lock in the new pricing and train staff on upsells.

What you’ll need

Item	Owner	Ready
Item sales report (last 4–8 weeks)
Recipe cost for top 30 items
Competitor reference prices (top 10 comparables)

2–3 week pricing plan (premium)

Week	Goal	What to do	Owner	Done
Week 1	Engineer the menu	Calculate contribution margin; classify items; decide what to protect vs adjust
Week 2	Set price moves	Apply price increases to protected items; redesign menu placement; set add-on/upsell prompts
Week 3	Monitor + tweak	Track mix shifts; watch complaints; adjust 1–2 items; train staff scripts

Price change worksheet (premium)

Item	Old price	New price	Cost	Margin before	Margin after	Expected risk

✔

Rule: Don’t raise prices on your weakest items first. Protect your “stars” and remove/repair the “dogs.”

Tools

F&B Menu Pricing in Singapore