Your menu is a layout problem, not just a list
Where an item sits on the page changes how often it sells. Your rep will sit down with your current menu and work through it with you — it’s part of the account, not a service you buy separately.
The menu is the profit centre of a restaurant. It is also the clearest statement the business makes about itself — fun, formal, casual, sports-minded — before a customer has tasted anything.
And it is a competitive tool. In a market with this much choice, an operator has to give people a reason to come their way rather than the place down the block.
Placement alone moves numbers. Put your highest-margin items at the top of a category and they sell harder. Box out the thing you’re pushing and eyes go to it. None of that costs anything to change — it’s a decision about where the ink goes.
Our objective is simple: help you build the most profitable menu you can run with the kitchen you actually have.
How the conversation usually goes
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We look at what you run now
Your current menu, your best sellers, and the items that quietly lose money every time somebody orders them.
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We cost it out
Plate costs against what you’re charging, and where a spec swap gets you the same dish at a better margin.
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We rework the layout
Category order, placement, and what gets boxed — so the items you want to sell are the ones people see first.
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You keep the menu
It’s yours. There’s no contract attached to it and no charge for the work.
Seasonal and special-event menus
Valentine’s Day, St Patrick’s, Mother’s Day, New Year’s Eve. A holiday menu gives your regulars a reason to book a table instead of cooking at home — and a short, fixed list is something a kitchen can actually get out the door on the busiest night of the quarter.
They come together the same way the everyday menu does. You say what you want to serve and roughly where you want the price to land; your rep does the costing, the wording and the layout, and you get it back in time to promote it. There’s no charge for it either — a seasonal menu comes with the account, the same as everything else on this page.
Special events work the same. The appetizer evening at the top of that photo wasn’t a holiday at all — it was one night of trend-setting appetizers at the KeyPort, and it got the same treatment.
Marty, Jim, Chris and Taylor each build their own. Whoever calls on you is who to ask — they’re all here.
Ready to rework your menu?
Talk to your rep, or call the office and we’ll put you with whoever covers your area.