Menu Engineering (Deep Dive)

Design for speed, safety, and flavor - under 4 minutes ticket time.

Menu Architecture

12 - 18 hero SKUs, 6 - 8 modifiers, 3 - 4 LTOs

Cross-Utilization

70 - 80% ingredient overlap to cut COGS & waste

black and white menu list
black and white menu list
a table topped with lots of different types of food
a table topped with lots of different types of food
a wooden cutting board with a knife and fork
a wooden cutting board with a knife and fork
Prep Discipline

Central prep vs on-truck finishing, batch sizing

Thermal Strategy

Fry/grill/hold mapping, crisp retention tests

Beverage Program

Iced, hot, and functional add-ons (AM - PM)

grilled barbecues on black and gray grill
grilled barbecues on black and gray grill
three clear glass cups with juice
three clear glass cups with juice
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Nutrition & Allergen

Clean labels, allergen flags, vegetarian/vegan