Menu engineering
Restaurant menu profitability and recommended pricing software
Connect cost, price and margin to understand which dishes protect the business and which require a decision.
Popularity fills tickets; margin pays the bills.
GastroMando shows current recipe cost, food cost, margin and recommended price. The menu no longer depends only on instinct, competitor copying or fear of a small increase.
- Cost and margin per dish.
- Current food cost.
- Recommended selling price.
- Price-change simulation.
- Risk-item detection.
- Connected menu and recipe costing.
Operational workflow
Review the menu before printing it, not after losing margin.
The software does not decide what deserves a place on your menu. It provides the economic evidence so the culinary decision is not blindfolded.
1
Keep ingredients and recipes current.
2
Review cost, price and margin per item.
3
Simulate a new selling price.
4
Decide what to keep, adjust or reformulate.
Frequently asked questions
Clear answers before a demonstration.
Does it calculate a recommended price?
Yes. The application includes price simulation and recommendations based on cost and target margin.
Does it replace the chef’s decision?
No. It organises economic information; the food proposition remains a human decision.
Does it update when an ingredient changes?
Recipe cost can reflect current ingredient prices.
See this workflow with your own recipes and operation.
Open the public product or request a focused demonstration.