The menu engineering matrix replaces the original Smith-Kasual four-quadrant model with a 2×2 grid: the horizontal axis represents plate cost as a percentage of menu price, and the vertical axis represents the item's share of total menu sales volume. This visual makes it immediately clear which items are high-volume but low-margin (Plow Horses requiring repricing) versus high-margin but low-volume (Puzzles needing promotion). MenuMargin generates this matrix automatically once sales and cost data are ingested, replacing manual spreadsheet modeling.
← Glossary
Menu Engineering Matrix
A 2×2 classification grid plotting menu items by menu mix percentage versus plate cost for strategic routing.
Related terms
- Menu Engineering — A framework for categorizing menu items by profitability and popularity to optimize item mix and pricing.
- Prime Cost — The combined total of food and labor costs, a primary driver of restaurant profitability and operational health.
- Plate Cost — The total ingredient cost for a single prepared menu item, calculated from the cost per ingredient portion.