Sign up to save your podcasts
Or
Share Menu Engineering 101: How to Turn Your Menu into a Profit Map
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
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...
Click here to learn more
Marqii:
Marqii is designed to create unforgettable customer experiences...
Click here to learn more
Where to find Cali BBQ Media
- Visit our Website
- Follow Restaurant Technology Substack
- Follow us on Instagram
- Follow us on LinkedIn
- Learn About our Media Services
View all episodes
By Shawn P. Walchef
4.7
102102 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...
Click here to learn more
Marqii:
Marqii is designed to create unforgettable customer experiences...
Click here to learn more
Where to find Cali BBQ Media
- Visit our Website
- Follow Restaurant Technology Substack
- Follow us on Instagram
- Follow us on LinkedIn
- Learn About our Media Services