Margins are tight.
Kitchens are stretched.
And if you’re still clinging to fancy aioli and wild rocket, I’ve got news:
You’re probably wasting money, every single day.
Menu engineering isn’t about removing flavour.
It’s about building menus that taste great, sell fast, and don’t wreck your profit line.
Here are three ingredients draining your cash (and what to do instead).
1. Brie (or Any Soft Cheese You Think Feels ‘Fancy’)
Look, I love cheese. But brie, camembert, taleggio — these are:
- Perishable
- Pricey
- Awkward to portion
- And often end up half-melted in a bun where no one notices
The Fix:
Go with sharp cheddar, whipped cream cheese with seasoning, or blend soft cheese into a sauce that’s batchable.
Same indulgence. Less waste. Better control.
2. Microgreens (aka Sad, Limp Garnish)
They die in a day.
They’re expensive.
And no, they don’t “elevate” your dish if they’re stuck to the inside of the delivery lid.
Most customers don’t even notice them — but your supplier invoice definitely does.
The Fix:
Use shaved herbs, oil finishes, or crunchy toppings with flavour (seeds, fried onions, toasted crumbs).
Garnish should give impact — not Instagram likes.
3. Avocado (The Green Margin Killer)
Avocado is:
- Inconsistent
- Labour-intensive
- Prone to spoilage
- And hard to portion evenly
Unless you’re a brunch café with a local supplier on speed dial, you’re playing roulette with ripeness and cost.
The Fix:
Go for avocado mayo, seasoned purées, or creamy dressings that give the vibe without the volatility.
Menu Engineering = Smart, Not Cheap
Cutting these ingredients doesn’t mean cutting quality.
It means:
- Reducing waste
- Improving consistency
- Streamlining prep
- And protecting your margin
Most customers care more about flavour and value than whether you used £11-a-kilo cheese.
Final Word
Want to keep your kitchen lean and your menu strong?
Start by reviewing every ingredient:
- Does it boost perceived value?
- Does it make money?
- Is it necessary?
If not — bin it. Rethink it. Replace it.
You’ll thank yourself at the end of the month.
Want a Menu That Performs?
I help kitchens build menus that make money, taste amazing, and work under pressure.
Let’s take yours apart — and build it back better.
