80% of the best-selling dishes are the ones that bring in the least. With the engineering menu, transform your map into a performance tool.
The science that turns your card into a profit machine — used by the largest restaurant groups for 40 years.
The Menu engineering (or menu engineering) is an analysis method that classifies each dish on your menu according to 2 criteria: its popularity (how much does it sell for) and its profitability (how much it earns you).
Invented by researchers Kasavana & Smith, this method has been proven to increase restaurant profits by 10 to 20% — without changing a single ingredient.
The principle: you don't change what you cook. We are changing How do you present it, position it and sell it.
The paper menu is blind. The digital menu sees everything.
With a paper menu, you don't know what dishes are being viewed, which are being ignored, or what suggestions are working. The Appero digital menu collects this data automatically: views by product, clicks on suggestions, time spent by category. You go from intuition to informed decision.
With a paper menu, every change costs an impression. With the digital menu, you can test a new positioning, price, or description in 30 seconds — and measure the impact immediately. The engineering menu becomes iterative, not punctual.
Cross-selling on a paper menu depends 100% on your server. On the Appero digital menu, product suggestions are automatically displayed at the right time: a dessert after the course, a cocktail with the starter. Result: +12% additional sales on average from our customers.
The brain processes an image 60,000 times faster than text. On a digital menu, dishes with photos generate 20 to 30% more orders. It is the most powerful lever of the digital engineering menu: we no longer sell a name for a dish, we sell a visual desire.
With Appero, each consultation of your menu generates usable data.
Identify your hidden stars: the most viewed dishes are not always the most sold. The gap between the two is your No. 1 opportunity.
Measure the effectiveness of your product recommendations. What suggestion converts? Which to ignore?
Follow the impact of each change: new price, new photo, new positioning. Compare week by week.
Your foreign customers do not consult the same dishes as your regulars. Adapt your strategy by audience.
Measurable results, not promises.
It is an analysis method that classifies each dish on your menu according to its popularity and profitability, to optimize the positioning, pricing and presentation of your products. Proven result: +10 to +20% profit.
Yes. Whether you are a brasserie, a gourmet restaurant, a pizzeria or a cocktail bar, the principles of menu engineering apply to any menu with more than 10 references.
No We don't change your recipes. We optimize how your dishes are presented, described, positioned and highlighted on your menu. The changes are subtle but the results are significant.
The digital menu provides what paper cannot: real-time data on what your customers are viewing, automatic product suggestions, photos that boost orders, and the ability to test and adjust instantly.
The initial audit is free and without commitment. Submit your menu and we'll send you our first recommendations within 48 hours.
It is the reference model in menu engineering. It categorizes your dishes into 4 categories: Stars (popular and profitable), Horses (popular but not very profitable), Puzzles (profitable but not very sold), and Dogs (not popular or profitable). It is the starting point for all optimization.
The first impacts are visible as soon as optimizations are implemented, often within a few weeks. Monitoring over time via digital menu data allows the strategy to be continuously refined.
In 48 hours, we analyze your card and send you our first recommendations to increase your profitability. No commitment.
