Real Results
See how independent restaurants use Menu Profit Lab to engineer menus that drive more profit, without raising prices or replacing their chef.
Case studies
El Rancho
Cut menu from 34 to 19 items, recovered 11% on food costs
A family-run Tex-Mex spot in Austin was bleeding margin on slow-moving items. After Menu Profit Lab flagged low-margin crowd pleasers, they rebuilt their printed menu around 5 high-margin hero dishes. Food cost dropped from 34% to 23% in 8 weeks.
Read case study →Tide Table
Replaced underperforming specials, lifted table turns by 22%
A waterfront seafood restaurant in Charleston was losing Friday night capacity to a slow kitchen. Menu Profit Lab identified three specials that used premium ingredients but rarely sold — and a lineup of fried options that bloated prep time. Rebuilding the specials board cut kitchen lag and freed up 4 tables per night.
Read case study →Birria Boss
Dropped from 18 to 10 menu items, tripled revenue per hour
A Phoenix birria truck was losing orders to slow prep. After Menu Profit Lab revealed that 6 of 18 items accounted for 80% of revenue while consuming 60% of prep time, they cut the tail. A focused 10-item menu let them serve 40 more customers per event without expanding crew.
Read case study →Cedar Street
Trimmed from 30 to 18 items, cut kitchen waste by 31%
A mid-market family dining spot in Cleveland had a sprawling menu that looked generous but was draining the kitchen. Menu Profit Lab flagged items that sold fewer than twice a week but consumed unique ingredients. Narrowing the menu cut waste, simplified prep, and improved average check size by $2.40.
Read case study →Amber Wood
Streamlined tap list, cut keg waste and grew per-seat revenue
A gastropub in Portland was pouring 40 taps and carrying 80 beer options. Menu Profit Lab showed that 15% of SKUs drove 68% of beer revenue, while the rest occupied cooler space and created inventory headaches. Trimming to 28 taps cut waste and freed staff hours, while the focused selection drove a 19% lift in per-seat revenue.
Read case study →Noodle Village
Rebuilt combo system, lifted ticket size by $3.80 on delivery orders
A Houston fast-casual noodle spot was losing revenue on delivery orders because their combo builder let customers swap out high-margin proteins for cheaper bases. Menu Profit Lab's analysis revealed the swap pattern and showed that a restructured combo system could recover margin while still offering flexibility. New combos went live in 3 days.
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