Your menu is your best salesperson. Is it doing its job?
Every guest reads it before they spend a thing. Yet most menus are written for the chef: Technique, provenance, nine ingredients a line.
Guests don’t read like that. Tired, hungry and half listening to their friend, they scan for something safe.
I redesign your menu around how people actually choose, then give your team a few simple words that lift spend at the table. No discounting, no pushy selling.
What changes when your menu and your team work together?
Every guest reads your menu. Your team decides what happens next.
✔ Up to 180% more orders of high-margin dishes
✔ 10 to 20% higher average check, with no price increases or discounting
✔ More drinks, second drinks, sides, desserts and upgrades
✔ Faster, easier choices and better perceived value for guests
✔ £10k+ a month extra profit for one restaurant, from pricing, menu layout and staff training
Prices that read as value
Clean formatting and the right anchors, so good value feels obvious and nobody does maths at the table. Your most profitable dishes priced and placed to be chosen, without discounting.
What I Do:
✔ Pricing psychology and menu positioning
✔ High-margin item visibility
✔ Strategic add-ons and bundles
✔ Menu descriptions and perceived value
💡 Outcome: Guests naturally choose more profitable items without pressure or discounting.
A layout and words that sell
Your best-margin dishes go where the eye lands first. Fewer, clearer options in each section. Descriptions written for tired brains at 7pm, not for the chef. Built for dine-in, QR, tablet, online ordering and delivery.
What I Optimise
• Strategic placement of high-margin dishes
• Cleaner menu flow and category structure
• Upsell positioning and visual hierarchy
• Dine-in, QR, tablet, and delivery menu layouts
The Outcome
Higher guest spend and smoother customer decision-making across every channel.
Staff prompts that sound like service
Most staff hate upselling because they’ve been handed scripts. I write short, natural prompts your team will actually use.
What I Offer
• Menu performance reviews
• Pricing and layout refinement
• Guest spend optimisation
• Rollout and implementation support
The Outcome
A menu system designed to continuously improve revenue and profitability.
Rollout and results
A short training session for your team, matching changes to your QR, online and delivery menus, and a check-in 30 days after launch to see what’s moved.
I create simple psychology-driven staff prompts designed to naturally improve:
✔ Drink attachment rates
✔ Dessert sales
✔ Side orders
✔ Premium upgrades
✔ Second drink conversions
No forced sales scripts.
No awkward selling.
Just simple repeatable prompts that increase guest spend consistently across the team.
What clients say.
Find out what your menu should be earning.
Send it over. I’ll show you where the money is leaking, and the three changes I’d make first. Free.