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Menu Engineering 101: How to Turn Your Menu into a Profit Map
Shawn Walchef , founder of Cali BBQ and Cali BBQ Media, breaks down the art and science of menu engineering. From high-margin “golden items” to digital modifiers that drive ticket growth, he explains how smart design can turn any menu into a profit map. Walchef shares how Cali BBQ uses platforms like Toast, RestaurantOwner.com, and US Foods to simplify decisions, increase perceived value, and improve the guest experience. The lesson is simple: menu engineering isn’t about serving more items, it’s about understanding which ones truly build your brand and your bottom line.
Interview Takeaways:
The layout of your menu can determine your profitability. High-value items should sit where the eye naturally goes first, turning visibility into revenue.
Online ordering platforms like Toast and DoorDash are the new front of house. Add modifiers, simplify options, and make upselling effortless for guests.
Menu engineering goes beyond food. From mobile-friendly websites to clear navigation, every touchpoint should make it easier for guests to order, enjoy, and return.
Episode Links:
About Our Sponsors
DAVO:
DAVO automates every step of the sales tax process — from collecting to filing to paying. It works seamlessly with your POS, so there’s nothing you need to do. And because DAVO guarantees your taxes will be paid on time and in full, there’s nothing to worry about either.
Click here to learn more
Marqii:
Digital Hospitality doesn't have to be complicated and our partners at Marqii live that every day. Marqii is designed to create unforgettable customer experiences from first search to latest visit with their one-stop digital operations platform built for hospitality operators.
Click here to learn more
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By Shawn P. Walchef
4.7
101101 ratings
Shawn Walchef , founder of Cali BBQ and Cali BBQ Media, breaks down the art and science of menu engineering. From high-margin “golden items” to digital modifiers that drive ticket growth, he explains how smart design can turn any menu into a profit map. Walchef shares how Cali BBQ uses platforms like Toast, RestaurantOwner.com, and US Foods to simplify decisions, increase perceived value, and improve the guest experience. The lesson is simple: menu engineering isn’t about serving more items, it’s about understanding which ones truly build your brand and your bottom line.
Interview Takeaways:
The layout of your menu can determine your profitability. High-value items should sit where the eye naturally goes first, turning visibility into revenue.
Online ordering platforms like Toast and DoorDash are the new front of house. Add modifiers, simplify options, and make upselling effortless for guests.
Menu engineering goes beyond food. From mobile-friendly websites to clear navigation, every touchpoint should make it easier for guests to order, enjoy, and return.
Episode Links:
About Our Sponsors
DAVO:
DAVO automates every step of the sales tax process — from collecting to filing to paying. It works seamlessly with your POS, so there’s nothing you need to do. And because DAVO guarantees your taxes will be paid on time and in full, there’s nothing to worry about either.
Click here to learn more
Marqii:
Digital Hospitality doesn't have to be complicated and our partners at Marqii live that every day. Marqii is designed to create unforgettable customer experiences from first search to latest visit with their one-stop digital operations platform built for hospitality operators.
Click here to learn more
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