Menu engineering for summer: choose dishes with better evidence

A summer menu needs to work both on the plate and during a busy service. Menu engineering helps distinguish what sells in volume from what contributes most towards the operation’s other costs.

For the 2026 summer season, start with a comparable period of previous sales and test-cook new dishes. Sales history can reveal demand, but a new recipe or this year’s purchase price will not appear unless the information is updated.

Calculate contribution per portion

Classic menu engineering compares sales volume with contribution: selling price less food cost. Items are grouped by high or low volume and contribution. The approach is described in Cornell’s restaurant revenue research.

Use amounts excluding VAT consistently. Hypothetical example: a dish sells for SEK 200 excluding VAT and its ingredients cost SEK 65 excluding VAT. Its contribution after food cost is SEK 135 per portion, or SEK 16,200 for 120 portions. That is not net profit: labour, premises and other costs remain.

Include sides, sauces and garnishes in the recipe cost. Costing only the main ingredient overstates the contribution.

Four groups, different questions

• Star: high sales and contribution. Maintain quality, availability and clear presentation.
• Plowhorse: high sales but lower contribution. Review purchasing, recipe and price without weakening what guests value.
• Puzzle: high contribution but low sales. Try a clearer description and help staff get to know the dish.
• Low sales and contribution: examine why the item remains. It may serve an important purpose despite modest sales.

Compare mains with mains and desserts with desserts. A new dish available for three days should not be measured directly against an item sold throughout the month.

Add summer operating conditions

A dish with a strong food-cost contribution can still be difficult during a rush if it occupies the same station as several bestsellers. Trial the menu in the sequence orders actually arrive.

Check how the dish travels to the terrace, whether seasonal ingredients are available in sufficient quantities and which ingredients work across several dishes. Update recipes and allergen information when ingredients change. Make changes clear to staff and guests.

Test a change and review the result

Use Vendion Analytics++ for product mix and sales information. AI can help frame questions and summarise recorded information, but current costs and comparable periods are still essential.

Change one thing at a time. Follow portions sold, contribution in kronor, waste and station workload. Keep a change when the overall result improves, rather than simply because a category changes colour. See Vendion live using your menu.