Send us your menu.
Photos or PDF, plus 30 days of item sales from your POS and your plate costs if you have them. Email it to joe@marginsavvy.com.
Menu X-Ray
Your menu is telling you where the money is. We read menus for a living.
Menu X-Ray is a full margin breakdown of your menu — every item, its real food cost, how it actually sells — plus the five moves we'd make first if it were our restaurant. It's menu engineering and menu profitability analysis, done by an operator — not an agency.
What's included
The full picture, then the five moves that matter most.
- Item-by-item margin breakdown from 30 days of your real sales — price, plate cost, food cost %, gross profit
- Your menu sorted into Stars, Plowhorses, Puzzles, and Dogs
- The 5 biggest margin opportunities, ranked by dollar impact
- Specific pricing recommendations in plain English
- 2–3 menu layout and placement suggestions
- The PDF report + the raw spreadsheet, yours to keep
How it works
Three steps. Five business days.
We X-ray it.
We crunch every item's margin against its sales, then Joe personally goes through the results and writes up what he'd do about each one.
You get the report in 5 business days.
The five moves, ranked. Start at the top — you don't have to do everything at once.
Good to know
Questions before we get started.
What if I don't have my food costs figured out?
Then you're exactly who this is for. Send what you have — we'll estimate the rest from typical costs and mark those items clearly, so you always know what's measured and what's estimated.
What POS systems do you work with?
Anything that can export item sales for the last 30 days — Toast, Square, Clover, and most others. If yours can't, email us and we'll figure it out.
What do I actually get?
A PDF report (under 6 pages — if it's longer, the summary isn't doing its job) plus the raw spreadsheet with every calculation, so you or your accountant can check our math.
Is this going to tell me to raise all my prices?
No. Usually it's a handful of specific moves — a price here, a placement change there, one item that probably shouldn't be on the menu. Restraint is the point.
Ready when you are
Let's X-ray your menu.
Send your menu, 30 days of item sales, and your plate costs if you have them.
Let's X-ray your menu →Looking for broader support than the menu? See how MarginSavvy works as your restaurant consultant.
Rather run the numbers yourself first? Here's the method I use: how to price a menu item.