Category: Restaurant Management

Two dishes can have the same food cost percentage and contribute very different amounts of money to your restaurant. Menu engineering looks past percentages to the question that pays the bills: which dishes bring in the most profit, and which ones are popular? The answers tell you what to promote, reprice, rework or remove.

This guide explains the classic menu engineering method developed by Michael Kasavana and Donald Smith, walks through a complete eight-item example with verified calculations, and turns the result into practical menu decisions.

What is menu engineering?

Menu engineering evaluates each dish on two dimensions:

• Popularity — the dish’s share of all items sold in its menu category (its sales mix).
• Profitability — its contribution margin: selling price minus food cost, in money rather than percentage.

Combining the two places each dish in one of four quadrants: Stars, Plowhorses, Puzzles and Dogs. The approach deliberately focuses on contribution in money because, as its proponents put it, you deposit cash, not percentages.

The formulas

An item is popular when its sales mix is at or above the threshold, and profitable when its CM is at or above the average CM. With eight items, the threshold is (100% ÷ 8) × 0.70 = 8.75%. The 70% factor recognises that, in a category of eight, not every item can sell an equal 12.5%; an item reaching 70% of an equal share is considered popular.

Use plate costs from standard recipes — see food cost percentage — and quantities sold per item from your POS for the same period.

Worked example: an eight-item menu

A small Italian restaurant analyses one month of its mains and sides category. Prices are net of tax; all figures are hypothetical and calculated exactly.

• Average CM = $14,953.00 ÷ 1,730 ≈ $8.64.
• Popularity threshold = 8.75%.
• Example: Lasagna sells 15.03% (popular) with a CM of $9.60 (above $8.64) → Star.
• Example: Caesar salad sells 8.67% — just below 8.75% — with a CM of $7.90 → Dog, by a narrow margin.

What the example reveals

• Food cost % can mislead. Lasagna has the highest food cost percentage of the Stars (5.40 ÷ 15.00 = 36%) yet contributes $9.60 per plate, more than the Margherita at about 25.8% food cost. Removing it to “lower food cost” would cost money.
• Garlic bread is a classic Plowhorse: very popular, low contribution. It still contributes $1,230 a month and drives check size.
• Puzzles are profitable but under-ordered: truffle pasta and seafood risotto contribute over $13 each but sell rarely.
• Borderline items need judgement: Caesar salad is only 0.08 points below the threshold. One month of data is not enough to remove it.

What to do with each quadrant

In the example, a sensible plan might be: keep the three Stars prominent; test garlic bread at a slightly higher price or bundle it with a pizza; feature truffle pasta as a server recommendation; keep the veggie wrap only if it is the main vegetarian choice, and reformulate it to lower its cost; review Caesar salad again next month before deciding.

Worked example: re-pricing a Plowhorse

Garlic bread sells 300 portions a month with a contribution margin of $4.10, for a total of $1,230. Suppose the restaurant raises its price by $0.50, to $5.50, without changing the recipe. The CM per portion becomes $4.60.

Total contribution only falls below the original $1,230 if sales drop below 1,230 ÷ 4.60 ≈ 267.4 portions — fewer than about 267 a month, a decline of roughly 11%. For a popular, inexpensive side, a small price rise is often absorbed. This break-even check — original total CM ÷ new CM per unit — is worth doing before any price change.

Doing the analysis in a spreadsheet

Name the two single cells “Threshold” and “AvgCM”, or replace them with absolute references. Analyse each menu category on its own sheet, because starters, mains and desserts have very different price levels.

Drinks, desserts and specials

Run the analysis separately for each category: comparing a dessert with a main course would always make the main look more profitable. Drinks usually have their own cost structure and are best analysed apart from food. Daily specials are harder to classify because they change often; record their sales and cost anyway, and review them as a group to see whether specials as a whole earn more or less than the regular menu.

Menu design and placement

Analysis only pays off when the menu changes. Common, low-cost levers include:

• Placement: put Stars and Puzzles in the most visible positions of each section.
• Boxes and highlights: use them sparingly for items you want to promote.
• Descriptions: specific, appealing descriptions help Puzzles; avoid long lists of ingredients for everything.
• Price presentation: align prices discreetly rather than in a column that invites price comparison.
• Staff suggestions: brief servers on which dishes to recommend this week.

Treat these as hypotheses to test, then measure the effect in the next period’s analysis.

Running menu engineering every period

1. Choose a period (typically one month) and a category (mains, starters, desserts — analyse each separately).
2. Export quantities sold per item from the POS for that period.
3. Update plate costs with current recipe costs and supplier prices.
4. Calculate CM, total CM, average CM, sales mix and the popularity threshold.
5. Classify items and agree on one or two actions per quadrant.
6. Implement menu, price or recipe changes, and brief the team.
7. Repeat next period and compare.

Item-level sales come from the POS — see reports and analytics and restaurant POS.

Limitations to keep in mind

• Labour is not included. A high-CM dish that takes twice as long to prepare may not be the best choice at peak times. Academic critiques of the method point to this explicitly.
• Thresholds are relative. Adding or removing items changes the average CM and the popularity threshold for all others.
• Seasonality and promotions distort a single month; compare like with like.
• Strategic items (a children’s dish, a vegetarian option, a signature dish) may deserve a place regardless of their quadrant.
• Garbage in, garbage out: inaccurate recipes or plate costs lead to wrong classifications.

Frequently asked questions

Related guides

• Food cost percentage
• Restaurant POS workflow
• Kitchen display vs printer
• ABC inventory analysis

Sources and further reading

• Florida International University — Menu engineering paper (Hospitality Review)
• AHLEI / ServSafe — The power of menu engineering, part two
• RestroWorks — How to calculate food costs

Every order that leaves the POS has to reach a cook. For decades that meant a printed ticket; today many kitchens use screens instead. Both work — but they behave very differently in a hot, busy kitchen, and the right choice depends on your menu, your volume and your team.

This comparison explains how kitchen printers and kitchen display systems (KDS) work, how they handle preparation stations and order status, what they need from your network, how reliable each is, and which setup fits common restaurant scenarios.

How each option works

Kitchen printer

When an order is sent, the POS prints a ticket at the relevant station. Kitchen printers are typically impact printers (ink ribbon on plain paper) or thermal printers (heat-sensitive paper). Impact printers are commonly chosen for hot cooking lines because thermal paper can darken near heat. Cooks read the ticket, often clip it on a rail, and discard or spike it when the dish is done.

Kitchen display system (KDS)

A KDS shows orders on a screen at each station. Orders usually appear in arrival order, with a timer that changes colour as they age. When an item or order is finished, the cook marks it done — by touching the screen or pressing a bump bar, a rugged keypad designed for wet or greasy hands. The status can flow back to servers or to the pass.

Side-by-side comparison

Neither option is immune to network or power failures: both receive orders from the POS. The resilience of the whole setup depends on the network and power design discussed below.

Preparation stations and routing

Most kitchens have more than one station: grill, fryer, cold kitchen, pizza oven, desserts, bar. Each product should be routed to the station that prepares it.

• With printers: one printer per station; each prints only its own items. An optional expo printer prints the full order for the pass.
• With KDS: one screen per station showing only its items, plus an expo screen showing complete orders and which stations have finished.
• Hybrid: screens on the cooking line, printers at the bar or for takeaway packing labels.

Routing is configured per product in the POS. The restaurant POS workflow guide covers how to set up items, modifiers and courses so each station receives the right information.

Order status and timing

Order status is where KDS has the clearest advantage. A screen can show when each order arrived, how long it has been waiting and which items are done. Many systems colour tickets as they pass time thresholds you define, and keep a history of preparation times for later analysis.

With paper, status lives in the cooks’ heads and in conversations at the pass. That works well in small kitchens with experienced staff; it becomes fragile as volume, the number of stations or staff turnover increase.

Networking and power

Kitchen printers and screens are usually connected to the POS over the restaurant’s local network.

In a local, offline-first setup, orders travel from the POS to the kitchen over the restaurant’s own network, so an internet outage does not stop the kitchen. Poskio’s kitchen screen and handheld ordering work this way over the local network — see kitchen display, multi-terminal and the multi-terminal setup guide.

Reliability in a real kitchen

• Placement: keep screens and printers away from direct heat and splashes; mount screens at eye level within reach.
• Protection: use enclosures or splash-resistant hardware rated for kitchen use where available.
• Inputs: bump bars or large touch targets are easier to use with gloves or wet hands.
• Consumables: keep spare paper and ribbons at every printer; a printer out of paper at 20:00 stops a station.
• Fallback: decide in advance what happens if a station device fails — e.g. route that station’s items to another printer or screen, or to the expo.

Which option fits your restaurant?

See also POS for pizzerias, POS for fast food and POS for restaurants.

Comparing costs without guesswork

Prices for hardware, paper and software differ widely between suppliers and countries, so rather than quoting numbers that may not apply to you, compare the options on the same three-year basis:

Multiply the consumables by your real ticket volume: a busy kitchen printing hundreds of tickets a day uses far more paper than a café, which changes the comparison. Also put a value on the problems each option solves — lost tickets, remakes and late tables cost food and goodwill even when they never appear on an invoice.

Staff and service considerations

Technology only works if the team trusts it. Experienced cooks who have worked with paper for years may be faster with tickets at first; newer staff often adapt to screens quickly because the layout guides them. Involve the head chef in deciding where screens go, how tickets are grouped and what the colour thresholds mean. Agree on simple rules: who bumps orders, who watches the expo screen, and what happens when something is remade. In the dining room, servers benefit most when the kitchen status is visible to them, because they stop walking to the pass to ask whether table 7 is ready.

Moving from printers to screens

1. Start with one station — usually the busiest — and keep the printer there as a backup for the first weeks.
2. Define colour thresholds for ticket age that match your real cooking times.
3. Train every cook on bumping items and orders, and on what to do if the screen freezes.
4. Add the expo screen once stations are comfortable.
5. Review preparation times after a month and adjust station workload.

Frequently asked questions

Related guides

• Restaurant POS workflow
• Menu engineering
• Food cost percentage
• Offline vs cloud POS

Sources and further reading

• TouchBistro — Kitchen printers vs KDS
• Flipdish — KDS or kitchen printers: what’s best for your kitchen?
• Plum POS glossary — What are bump bars?
• FullCount Knowledge Base — Kitchen display system

Food cost percentage is the share of your food sales that you spend on the ingredients used to produce them. It is one of the first numbers restaurant owners, chefs and accountants look at — because a few percentage points, multiplied by a year of sales, decide whether a kitchen is profitable.

This guide explains the food cost formula step by step, shows how to calculate both period food cost and plate cost, covers waste, yield and portion control, and gives verified numerical examples you can reproduce in a spreadsheet.

The food cost percentage formula

The logic: everything you had plus everything you bought, minus what is still on the shelves, is what was used — sold, wasted, given away or lost. That is why the formula captures waste and theft as well as recipes.

Worked example: a monthly food cost

Out of every $100 of food sold in March, about $34.50 was spent on food used. Whether that is “good” depends on your concept, prices and menu mix; the most useful comparison is your own previous months and your target.

Getting accurate inputs

• Count on the same day and time each period — for example, the last day of the month after closing.
• Value inventory at cost, using recent purchase prices, consistently.
• Include all food purchases received in the period, including small cash purchases.
• Exclude non-food purchases such as cleaning supplies, packaging and equipment (track packaging separately if significant).
• Separate beverages if you want a meaningful food cost; drinks usually have very different cost structures.
• Use net food sales after discounts and excluding sales tax.

Recording supplier deliveries in your system keeps purchase totals and prices current — see purchase management and supplier records. For counting routines, see inventory cycle counting.

Plate cost: food cost per dish

Period food cost tells you how the kitchen performed; plate cost tells you what each dish should cost if the recipe is followed.

At a menu price of $14.00 (net of tax), the plate food cost is 3.50 ÷ 14.00 = 25%. To price this dish at a 28% target food cost, the price would be 3.50 ÷ 0.28 = $12.50.

Actual vs. theoretical food cost

If you multiply each dish’s plate cost by the number sold, you get the theoretical (ideal) food cost for the period. The actual food cost comes from the inventory formula above. The gap between them is the money lost to waste, over-portioning, spoilage, unrecorded staff meals, errors and theft.

Item sales by product from your POS provide the “items sold” side of the theoretical calculation — see reports and analytics.

Waste: measure it before you fight it

Waste is often the largest controllable part of the variance. Keep a simple waste log at each station: date, item, quantity, reason and cost.

Example: a kitchen logs $420 of waste in a week with $14,000 of food sales. Waste alone represents 420 ÷ 14,000 = 3.0 percentage points of food cost that week. Halving it would lower food cost by 1.5 points without changing a single price.

Many “wrong order” errors start at the point of sale; see the restaurant POS workflow guide.

Yield and true ingredient cost

The price per kilo on an invoice is not the cost of what reaches the plate. Yield is the usable share after trimming, cooking or portioning.

Example: a whole salmon weighs 5.0 kg and costs $70.00 ($14.00/kg). After filleting and trimming, 3.4 kg of usable fillet remains. Yield = 3.4 ÷ 5.0 = 68%. True cost of usable fillet = 70.00 ÷ 3.4 ≈ $20.59/kg — 47% more than the invoice price per kilo. Recipes costed at $14.00/kg would understate this dish’s food cost substantially.

Portion control

• Standard recipes with exact weights and photos at each station.
• Scales and portioning tools — scoops, ladles, portion bags — for high-cost ingredients.
• Pre-portioning proteins during prep rather than during service.
• Spot checks: weigh a few portions during service each week.
• Training new cooks on why portions matter, not just how much to use.

Small over-portions add up. If a 150 g patty is consistently served at 165 g, that is 10% more beef on every burger — at $1.65 per standard patty, roughly $0.165 extra per plate, which across thousands of burgers a year becomes a meaningful amount.

A weekly food cost routine

Monthly figures arrive too late to fix the month. Many kitchens calculate a weekly food cost with the same formula, counting only the main food stock on the same evening each week.

Example: beginning inventory $1,480, purchases during the week $4,300, ending inventory $1,380, food sales $12,600. Food COGS = 1,480 + 4,300 − 1,380 = $4,400; food cost = 4,400 ÷ 12,600 ≈ 34.9%. A sudden jump from one week to the next usually points to a specific cause — a large delivery received before a count, a price increase, a spoiled batch — that is still easy to identify.

Weekly results swing more than monthly ones because deliveries and counts fall on different days. Look at the trend over four to six weeks rather than reacting to a single week.

How price changes affect food cost

Food cost percentage falls when prices rise even if nothing changes in the kitchen. The burger plate costing $3.50 has a food cost of 25.0% at $14.00, but about 23.3% at $15.00 (3.50 ÷ 15.00). That is why food cost percentage should always be read together with the money each dish contributes — the subject of menu engineering — and why a lower percentage is not automatically better if it comes from prices that reduce sales.

Common food cost mistakes

• Counting on different days or times, so periods are not comparable.
• Including beverages, packaging or cleaning supplies in food purchases.
• Using tax-inclusive sales, which understates food cost.
• Costing recipes once and never updating them when supplier prices change.
• Ignoring staff meals and complimentary dishes, which then appear as unexplained variance.
• Chasing an industry average instead of your own target based on your concept and prices.

How to lower food cost without hurting quality

• Calculate food cost every period with consistent counts.
• Cost every recipe and update plate costs when supplier prices change.
• Compare actual and theoretical food cost; investigate the gap.
• Log waste daily and review it weekly with the team.
• Use yield tests for proteins and produce that are trimmed in-house.
• Use menu engineering to promote high-contribution dishes — see menu engineering.
• Review prices with the same rigour as costs — see margin vs markup.

Frequently asked questions

Related guides

• Menu engineering
• Restaurant POS workflow
• Margin vs markup
• Inventory cycle counting

Sources and further reading

• RestroWorks — How to calculate food costs
• AHLEI / ServSafe — The power of menu engineering

In a restaurant, the POS is not just a till. It is the nervous system connecting the guest, the server, the kitchen and the cash drawer. When the workflow is designed well, orders reach the right station instantly, nothing is forgotten and bills are right the first time. When it is designed badly, staff work around the system — and mistakes multiply at the busiest moment of the night.

This guide follows an order from the moment it is taken to the moment the table is closed, for both counter service and table service, and explains how to set up items, modifiers, kitchen routing and billing to avoid the most common operational mistakes.

The restaurant order flow at a glance

Whatever the format, every order goes through the same stages: it is captured, enriched with details (modifiers, notes, course), routed to the stations that prepare it, served, billed and paid.

Counter service workflow

Counter service — cafés, fast food, bakeries, takeaway pizzerias — optimises for speed. A typical sequence:

1. Take the order on a touch screen organised by category (burgers, sides, drinks).
2. Add modifiers (no onions, extra cheese, size) at the moment the item is selected.
3. Take payment and print or offer a receipt with an order number.
4. Send to kitchen: items appear on the kitchen screen or print at the station.
5. Call or display the order number when ready, then hand over.

Keep the most-ordered items on the first screen, and keep the queue moving by parking orders while a customer decides. See POS for fast food and POS for cafés for sector specifics.

Table service and table management

Table service adds a layout and time dimension. The POS should mirror your floor plan so anyone can see which tables are open and what they have ordered.

• Rooms and areas: main room, terrace, bar — each with its tables.
• Open a table when guests are seated; the running total stays attached to it.
• Add rounds to the same table throughout the meal.
• Move or merge when guests change table — the order should move with them, not be re-entered.
• Close the table only after full payment, so nothing is left “open” overnight.

Poskio’s restaurant module includes rooms, tables, totals per table and moving an open order to another table or area — see restaurant POS and POS for restaurants.

Taking orders: terminal vs. handheld

Servers can enter orders at a fixed terminal or on a phone or tablet at the table. Handheld ordering removes the walk back to the terminal and the risk of forgetting details, which matters most in large rooms and terraces.

Handheld devices depend on Wi-Fi coverage; walk the room with a device before service. See handheld ordering and the multi-terminal setup guide for network advice.

Items, modifiers and notes

Clean menu data in the POS prevents most kitchen confusion. In POS software that supports them, modifiers are structured options attached to an item (size, cooking level, add or remove ingredients) and notes are free text for anything unusual. Structure beats free text whenever the same request comes up often.

Where your POS has no dedicated modifier function, common requests can be set up as separate products (e.g. “Extra cheese”) so they are charged and counted correctly.

Kitchen routing and courses

Routing means each item goes to the station that prepares it: grill, fryer, cold kitchen, pizza oven, bar. Correct routing avoids cooks reading tickets that are not theirs.

• Assign each product to a station when you create it.
• Fire by course in table service: send starters immediately and mains when the table is ready, if your workflow supports it.
• Choose screens or printers per station: some kitchens use a display at the pass and printers at the bar.
• Track status: when the kitchen marks an order ready, servers know without walking to the pass.

The trade-offs between screens and printed tickets are covered in kitchen display system vs printer. Poskio’s kitchen screen shows incoming orders and their status, and kitchen tickets can also be printed where configured — see kitchen display.

Bills and payment

The bill closes the loop. Common situations and how to handle them:

Recording payment methods correctly makes the end-of-day cash register reconciliation straightforward.

A Friday night, step by step

Illustrative scenario. A 60-seat pizzeria runs counter takeaway and table service at the same time. At 19:30, a server opens table 12 on a handheld and enters four pizzas, one with “no olives” and one marked with a nut allergy, which the server confirms verbally at the pass. The pizzas route to the oven station screen; two drinks route to the bar. The takeaway counter rings up three orders, paid upfront, which appear on the same oven screen with their order numbers.

When table 12’s guests move to a bigger table to join friends, the server moves the open order to table 18 rather than re-entering it. The oven marks the pizzas ready; the server sees the status and collects them. At the end, the guests pay part in cash and part by card; both payment methods are recorded, and the table is closed. At closing, no tables are open and the cash count matches the report.

Shift changes and handover

Restaurants often change servers or managers mid-service. A clean handover keeps open tables, payments and kitchen orders from falling through the cracks: the outgoing server lists open tables and any pending items, transfers responsibility for them, and closes their own cash or card session if your setup uses one. The incoming manager checks the kitchen screen or printer queue for anything waiting, confirms reservations and large tables, and reads notes about allergies or special requests still in progress. Five minutes of structured handover prevents the classic mid-evening errors: a table billed twice, a dessert never fired, or a payment recorded under the wrong person.

Common operational mistakes

Restaurant POS setup checklist

• Recreate your floor plan: rooms, areas and tables.
• Organise the menu into categories that follow the order of service.
• Set up common modifiers or add-on items; decide how allergies are flagged.
• Assign every item to its preparation station.
• Install kitchen screens or printers at each station and test a full order.
• Create individual logins for every server and cashier.
• Test handhelds in every corner of the room.
• Run a mock service with staff before the first real one.

Frequently asked questions

Related guides

• Kitchen display vs printer
• Food cost percentage
• Menu engineering
• Multi-terminal POS setup
• POS for restaurants

Sources and further reading

• TouchBistro — Kitchen printers vs KDS
• Flipdish — KDS or kitchen printers
• FullCount Knowledge Base — Kitchen display system