Service II
Menu Engineering
Increase your average order value by 30 to 40%.
Overview
Your menu restructured around what sells and what earns: top sellers positioned, dead weight removed, combos built and prices set with real pricing psychology.
A delivery menu is not a dine in menu. Customers decide in seconds, on a small screen, while comparing you with ten other kitchens. Long menus confuse them, buried hero dishes never get ordered, and prices that ignore commission quietly eat your margin.
Menu Engineering is the science of making every item earn its place. We study what sells, what earns and what slows the kitchen, then rebuild the menu so customers order more and you keep more. Restaurants with engineered menus earn 30 to 40% more per order.
One of our clients cut their menu from 80 items to 28. Orders went up, not down.
What's included
Everything on the plate, nothing hidden.
- 01
Top seller analysis and positioning
Your best dishes moved to where customers look first, with names and photos that sell them.
- 02
Dead weight item removal
Items that rarely sell, slow the kitchen or lose money are cut or reworked.
- 03
Combo and bundle creation
Combos that raise order value and are easy for your kitchen to pack and send.
- 04
High margin item badging
Bestseller and recommended tags placed on the items that earn you the most.
- 05
Pricing psychology restructure
Price points, anchors and portion sizes set with platform commission in mind.
- 06
Before and after menu map
A clear visual of your old menu next to the new one, so you see every change and why.
What changes
- Average order value up by 30 to 40%
- A shorter, faster menu that is easier to order from
- More profit per order after commission
- A kitchen that preps less and sells more
How it works
From first call to steady orders.
- I
Read the numbers
We pull item level sales, ratings and margins to see what really sells and what really earns.
- II
Cut and position
Dead weight goes, hero dishes move up, categories are rebuilt for a phone screen.
- III
Build combos and prices
Bundles and price points designed around commission, portion and kitchen speed.
- IV
Measure order value
We track average order value and margin weekly and refine what needs work.
Questions
Asked by owners like you
Usually the opposite. A focused menu helps customers decide faster and pushes them to your best dishes. One client cut 80 items to 28 and their orders grew.
No. We work on what you sell, how it is named, grouped, priced and combined. Your food stays yours.
We look at your food cost, the platform commission, competitor prices in your radius and how customers respond to price points, then set prices that protect your margin.
More from the menu
- Listing OptimisationRank higher on Zomato and Swiggy within 7 days.
- Aggregator AdsConvert ad spend into measurable order growth.
- Full Growth PackageThe complete restaurant growth system: visibility, revenue and growth working together.
- Cloud Kitchen SetupFrom an empty kitchen to your first orders, set up right the first time.
Start here
Is your restaurant leaving money on the table?
We'll review your Zomato listing, menu strategy and ads performance, for free. No pitch. No obligation. Just an honest answer about what's holding your orders back.
Free restaurant growth audit
We'll tell you exactly what's holding your orders back.
Send us your restaurant name and we'll review three things in detail, at no cost.
- Your Zomato and Swiggy listing: photos, tags, keywords, ranking signals
- Your menu structure: item count, combos, pricing, margin positioning
- Your ads activity: spend, targeting, ROAS, what is being wasted
We respond within 2 hours · Mon to Sat · 10am to 8pm