Menu Teardown

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RestaurantDate

1 · Margin-per-item matrix

Contribution margin = price − food cost. Popularity = share of total units sold. Plot each item by contribution margin (vertical) and popularity (horizontal) — the Kasavana–Smith axes.

Item	Price	Food cost	Units sold	Contribution margin $	Notes
Item 1 name	Item 1 price	Item 1 food cost	Item 1 units sold	Item 1 contribution margin	Item 1 notes
Item 2 name	Item 2 price	Item 2 food cost	Item 2 units sold	Item 2 contribution margin	Item 2 notes
Item 3 name	Item 3 price	Item 3 food cost	Item 3 units sold	Item 3 contribution margin	Item 3 notes
Item 4 name	Item 4 price	Item 4 food cost	Item 4 units sold	Item 4 contribution margin	Item 4 notes
Item 5 name	Item 5 price	Item 5 food cost	Item 5 units sold	Item 5 contribution margin	Item 5 notes

Quadrants (Kasavana–Smith): Stars = high margin × high popularity · Crowd Pleasers = low margin × high popularity · Hidden Gems = high margin × low popularity · Leftovers = low margin × low popularity.

2 · Layout and photography critique

What does the eye hit first? Is it your most profitable item?
Do the photos sell the food, or just decorate the page?
Is the best-margin item buried below the fold or in a low-visibility corner?
Are prices formatted and positioned consistently?
Does the menu length match how long customers actually look at it?

3 · Three concrete fixes

Fix 1 — actionExpected impact

Fix 2 — actionExpected impact

Fix 3 — actionExpected impact

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