RESTAURANT MENU ENGINEERING THAT IMPROVES PERFORMANCE

The Power To Engineer a More Profitable Menu

Menu Engineering That Improves Profitability

At Egg Soldiers, we help restaurants, pubs and hospitality groups make their menus work harder.

Our menu engineering consultants combine commercial analysis, menu psychology and operational expertise to improve profitability, increase sales and create a better guest experience.

We examine how dishes perform, how customers make decisions and how menus work in practice, identifying opportunities to optimise pricing, sales mix, margins and operational efficiency.

Bottom line? We make your menu more profitable, efficient and guest-focused without compromising creativity or quality.

Menu Engineering Experts
Real Operator Experience

Our menu engineering expertise is grounded in real hospitality operations, combining commercial thinking with first-hand experience of running kitchens, managing teams and delivering change.

We've worked from the pass to the boardroom, understanding how menu decisions affect profitability, service speed, consistency and the guest experience.

That means our recommendations are designed to work in busy, real-world hospitality environments, not to just look good on paper.

Our expertise spans:

Menu profitability and performance
Menu design and behavioural psychology
Pricing, margins and sales mix
Kitchen operations and workflow
Menu implementation and team training

Some of the brands we've driven profit for!

Our Menu Engineering Delivers Real Results

“We worked with Egg Soldiers to analyse our printed menu and redesign to improve its performance as well as bring it more in line with our brand values and guidelines.

They were fantastic to work with throughout and I wouldn't hesitate to recommend them to others.”

Lucy Archard

Head of Marketing - Boston Tea Party

"Loungers undertook one of its largest and most ambitious projects ever and called on Egg Soldiers to help.

"The 'resetting' of our kitchens in terms of process, kit and standards was a mammoth task and challenged a lot of our existing ways of working. The guidance, teaching and implementation was carefully curated and delivered; the results were game changing.

"Loungers simply wouldn't be the business it is today without this huge Back of House transformational project."

Jake Bishop

Co-Founder - Loungers

"Egg Soldiers were brilliant - straight-talking, full of energy, and genuinely enjoyable to work with!

"From the start, they brought a fresh, expert perspective - pinpointing not only the gaps we were aware of, but also highlighting ones we hadn’t spotted.

"They helped us rethink how we approach menu development across the whole group, and their review was both honest and insightful -packed with practical, no-nonsense recommendations we can actually run with.

"We’ve come away with a much clearer food vision for each of our sites, a stronger development process, and the confidence to raise the bar across the board.

"We couldn’t recommend them more highly."

Louise MacLean

Business Development Director - Signature Pubs

"We’ve seen food sales increase 8% year-on-year, a 1.4% uplift in GP, and a 2% growth in food’s share of sales. And, from a customer perspective, satisfaction scores around food have gone from around 4.0 to 4.5.

"These are real, measurable improvements that speak to the depth of thinking and quality of delivery that Egg Soldiers bring to the table

Frank Maguire

Head of Commercial - Big Penny

"The Egg Soldiers team have been a valuable asset to our pub kitchens, their expertise has allowed us to revamp our layouts and operations, resulting in increased efficiencies and streamlined processes.

"Thanks to their guidance we're able to serve our guests faster, even on our busiest days, we have been extremely happy with the positive results."

Lewis Allington

Head of Food - St Austell Brewery

Contact us for more information on our Menu Engineering services

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How we help

The Menu Engineering Ecosystem

Five connected areas of menu performance, from commercial analysis to operational delivery.

01

Menu Optimisation

Analyse sales mix, margins and dish performance to identify quick wins and longer-term opportunities.

02

Menu Psychology

Apply behavioural insights and menu design principles to influence guest choice and improve the customer experience.

03

Menu Profitability Analysis

Review dish costs, recipe margins and product range to identify opportunities to improve profitability.

04

Supply Chain Efficiency

Align ingredient usage across the menu, simplify purchasing and identify opportunities to improve supplier terms.

05

Operational Streamlining

Identify ways to reduce prep time, labour costs and waste while protecting consistency and quality.

What Better Menu Engineering Delivers

Unlock Hidden Margin

Identify where profit is being left on the plate, from pricing and portion sizes to product mix and supplier costs. We help turn those insights into stronger margins and more profitable menus.

Improve Efficiency

By streamlining prep, simplifying SKUs and aligning supply chains, we make kitchens leaner and faster, reducing waste and labour costs while protecting consistency.

Enhance Guest Experience

We use data, menu psychology and design to shape choices, drive spend and create a smoother, more satisfying journey from first glance to final bite.

Let’s make your menu work harder

Whether you're looking to improve menu profitability, optimise your existing offer or streamline operations, our menu engineering consultants can help you identify opportunities and turn them into measurable improvements.

Let's talk menus

Some of our success stories: