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Menu and pricing

Designing the menu and setting prices: dish costs, popular items, photos and wording that sells.

11 articles

Adding Vegan and Vegetarian Dishes to Your Menu

Add vegan and vegetarian dishes that sell: plan the range, cost the plates, avoid hidden animal ingredients and label claims and allergens honestly.

DineHarbor teamOct 19, 20266 min read

Menu and pricing

Upselling in Restaurants Without Pushing

Raise your average spend with honest suggestions: menu layout, staff phrases, add ons, online ordering prompts and how to measure what actually works.

DineHarbor teamSep 21, 20265 min read

Menu and pricing

Drinks Pricing and Bar Costing: Pour Cost

Cost and price drinks properly: pour cost, measures, wine and cocktail costing, wastage, stock counts and the licensing and measure rules to check.

DineHarbor teamAug 19, 20265 min read

Menu and pricing

How to Design a Kids Menu That Works

Design a kids menu that parents like and kitchens can serve: portions, food safety, allergens, simple choices, pricing and ways to keep children busy.

DineHarbor teamJul 7, 20265 min read

Menu and pricing

Halal and Kosher Menus: Offer Them Honestly

Offer halal or kosher dishes with care: what the terms mean, certification, supply, kitchen separation, honest wording and where to get proper advice.

DineHarbor teamMay 23, 20267 min read

Menu and pricing

Menu Engineering for Restaurants Explained

Learn menu engineering step by step. Sort dishes into stars, plowhorses, puzzles and dogs using popularity and contribution margin, with a worked example.

DineHarbor teamApr 25, 20267 min read

Menu and pricing

Set Menus and Lunch Deals That Pay

Design set menus and lunch deals that fill quiet times without wrecking margin: price the bundle, choose dishes, limit the choice and measure the result.

DineHarbor teamApr 7, 20265 min read

Menu and pricing

Menu Design and Descriptions That Sell

Design a menu guests can read in two minutes: layout, categories, honest descriptions, prices, photos and allergen information for print and online menus.

DineHarbor teamFeb 25, 20266 min read

Menu and pricing

How to Price a Restaurant Menu

Price dishes from cost, market and value. Work through the cost plus method, price points, delivery prices, VAT and how often to review a menu.

DineHarbor teamFeb 7, 20267 min read

Menu and pricing

Seasonal Menu Planning for Restaurants

Plan seasonal menus that sell: use ingredient seasons, supplier calendars and past sales, cost new dishes, train staff and retire dishes without waste.

DineHarbor teamDec 9, 20256 min read

Menu and pricing

How to Cost a Recipe and Work Out Plate Cost

Cost every dish with a simple method, from usable yield and units to the cost per plate, sub recipes, price changes and a worked burger example.

DineHarbor teamDec 2, 20257 min read