Free tool
Hotel menu engineering workbook
Every menu engineering template assumes one restaurant. This one has a tab per outlet and compares them.
Hotel menu engineering workbook
Excel workbook · 37 KB
No signup, no email, no watermark. Use it, edit it, share it with your team.
Why we made this one
Every menu engineering template we could find is built for a single restaurant. A hotel is not one restaurant — it is a restaurant, a pool bar, a breakfast service and room service, with different guests, different intent and different margins sharing a kitchen. Averaging them produces a number that describes no outlet you actually run.
What is inside
- Five outlet tabs — restaurant, pool and beach, breakfast, room service, bar
- Automatic quadrant classification: star, plough horse, puzzle or dog
- Ranking by cash contribution rather than margin percentage
- A summary tab comparing contribution per unit across every outlet
- 60 item rows per outlet, with all formulas pre-built
How to use it
- 1
Export 60–90 days of item-level sales
From your POS, per outlet. A shorter window gets distorted by seasonality and gives you a misleading median.
- 2
Fill four columns per dish
Name, price, plate cost and units sold. Plate cost estimates are fine to start — relative ranking matters more than precision.
- 3
Read the quadrant column
It classifies each item automatically against the median for that outlet, not against the whole property.
- 4
Then read the summary tab
Compare contribution per unit across outlets. The one with heavy footfall and low contribution per unit is your biggest opportunity — usually the pool.
Or have us do it
This is the do-it-yourself version of work we do for hotels and resorts every month. If you would rather not spend the afternoon on it — we do menu engineering, and we will send you a free snapshot of what we find at your property first.
Read this alongside it
The menu engineering matrix, applied to a hotel
Sort every dish by popularity and margin, and the menu tells you what to do next.
Menu engineering for hotels: why restaurant playbooks fall over
Every template you will find assumes one restaurant, one menu, one guest visit. A resort is none of those things.
Menu psychology: the rules that change what guests order
A menu is not a list of what you serve. It is the most-read sales document in your building.