Pricing

• Review food cost % and adjust prices accordingly (estimated)

• Apply psychological pricing (e.g., $12.95 instead of $13)

• Introduce tiered pricing for base vs premium options

Menu Item Profitability

• Identify and promote high-margin items (estimated)

• Remove or reprice low-margin or low-selling items (estimated)

• Simplify ingredients for cost efficiency
  

Bundles & Combos

• Create value combos (entree + side + drink)

• Add family-size or shareable platters

• Use “Make it a Combo” options for upsell
  

Category Balance

• Ensure mix of proteins, dietary types, and prices

• Remove redundant or overlapping dishes
  

Upsells & Add-ons

• Highlight high-margin sides and drinks

• Offer premium customizations and upgrades

• Create a “Make It Better” section for easy upsells
  

Language & Descriptions

• Use emotionally appealing item names

• Make descriptions short, crave-worthy, and benefit-focused