A 24-unit fast casual pan Asian restaurant chain, was facing significant challenges as sales had turned negative due to increased competition and a lack of differentiation in the market. With a menu that lacked focus and an unclear competitive strategy, the brand struggled to attract and retain customers. To address these issues, the chain embarked on an ambitious turnaround plan involving a comprehensive menu revamp and competitive strategy overhaul with Menü Engineer.

A 7-unit dinner and movie chain, was facing challenges in profitability amidst rising operational costs and increased competition in the entertainment dining sector. The brand offered a full-service dining experience alongside movie screenings, featuring a diverse menu. However, the extensive menu led to inventory management issues and confusion among customers. To address these challenges, they decided to implement a strategic menu optimization process focused on reducing menu size while enhancing profitability.

A 24-unit fast casual pan Asian restaurant chain, was facing significant challenges as sales had turned negative due to increased competition and a lack of differentiation in the market. With a menu that lacked focus and an unclear competitive strategy, the brand struggled to attract and retain customers. To address these issues, the chain embarked on an ambitious turnaround plan involving a comprehensive menu revamp and competitive strategy overhaul with Menü Engineer.

A 17-unit local sub sandwich brand, was struggling to stay afloat after facing numerous business challenges, including declining sales and operational inefficiencies. The company was on the brink of bankruptcy and needed a strategic overhaul to survive. To turn their fortunes around, the company sought to optimize their location strategy, menu pricing, profitability, and kitchen operations. They decided to implement the Menü Engineer application and service to aid in this transformation.

A 7-unit dinner and movie chain, was facing challenges in profitability amidst rising operational costs and increased competition in the entertainment dining sector. The brand offered a full-service dining experience alongside movie screenings, featuring a diverse menu. However, the extensive menu led to inventory management issues and confusion among customers. To address these challenges, they decided to implement a strategic menu optimization process focused on reducing menu size while enhancing profitability.

A large-format, full-service Mexican food chain with 5 locations in the Southwest U.S., was experiencing a paradox. While the chain boasted some of the highest revenues expected for its segment, its profitability was significantly low in comparison. High food and labor costs were undermining financial performance, and the brand had never utilized menu engineering to address these issues. To turn the situation around, they decided to implement the Menü Engineer application, team, and service.