If you're in the restaurant world, you know what it means to "86" something. But what if we told you that 86ing menu items could be the key to your next big leap in profitability?
Menus often evolve into cluttered collections of experiments and favorites. While variety can be a good thing, too much of it can dilute your identity and your bottom line. The good news? A focused, streamlined menu is easier to manage, cheaper to operate, and more appealing to guests.
Here’s how to clean up your menu with intention—starting today.
Follow this simple framework to identify your winners and cut the rest:
Pull SKU- or item-level sales reports and sort items into two groups: your best sellers and your worst performers. Don’t worry about the middle ground for now—focus on the extremes.
What do your guests love? What do they complain about? Use this guest feedback to refine your lists. Don’t rely on intuition—let your customers tell you what works.
With your top sellers in hand, assess each one’s profitability. To do this, calculate the theoretical prime cost (COGS + labor) and compare it to the sale price. Just because an item is popular doesn’t mean it’s profitable. Sometimes you need to make a tough call—adjust pricing, portioning, or even cut it altogether.
If any beloved items are underperforming financially, consider modifications, portion changes, or price increases to bring them in line.
Prominently position your most profitable items on the menu. Train your staff to highlight these choices in guest conversations and upsells.
Now it’s time to 86. If an item is low-selling and low-margin, it’s hurting more than helping. Be bold. Simplify your offerings and streamline your back-of-house operations.
Make this process a monthly or quarterly ritual, especially after seasonal LTOs or promotions. A leaner menu isn’t just easier to run—it leads to clearer brand identity and stronger profitability.
Use sales and profitability data to identify best and worst performers.
Incorporate customer feedback from reviews and social media.
Optimize popular but low-profit items—or consider removing them.
Highlight high-margin items on your menu and in team training.
Review your menu regularly to stay aligned with profitability goals.