Request an audit
Piyush Raikwar reviewing a menu at a candlelit restaurant table.

Menu Engineering & F&B Advisory

What sells isn’t always what earns.

We help restaurants and food businesses earn more from the menu they already have.

Request a menu audit

Your best-seller is rarely your best earner.

Sell

How often a dish is chosen.

Earn

What it leaves after food cost.

Demand

What it asks of the kitchen.

Decide

What to change, dish by dish.

Sell · Earn · Demand · Decide The PIHOCO method

Menu X-ray

The same menu, read differently.

Guests see dishes and prices. We see what every line earns — and what it costs the kitchen to deliver.

A typical menu. Dishes in the order they were added; prices set over time.

Illustrative sample menu, not client data.

Sample menu

Dinner

Small plates

    Mains

      The Menu Profit Boost Audit

      One audit. A clear decision for every dish.

      A fixed-fee review of your menu, sales and recipe costs. Typically 7–10 working days, depending on menu size and how ready your data is.

      Your menu & salesRead on the matrixA decision per dish
      A costing desk: notebook, calculator, supplier invoices and an espresso.

      You send

      • Your current menu
      • 8–13 weeks of item sales
      • Recipe costs, or supplier invoices

      We analyse

      • Popularity and sales mix
      • Contribution margin
      • Pricing
      • Kitchen load

      You receive

      • Menu engineering matrix
      • Keep, reprice, rework or retire — for every dish
      • Prioritised action plan
      • Report, Excel model and review session

      What typically changes after an audit

      • A dish moves up the page.
      • A price moves by 50p.
      • A garnish is simplified.
      • A dish is retired — and a station is freed.

      Fixed feeRemote by defaultExports only — no POS logins

      Request a menu audit

      Sample report

      What you hold at the end.

      A clear report, a working Excel model and a review session with you and your head chef.

      Sample pages with illustrative data.

      Good food fills the room.
      Good decisions keep it open.

      Method

      Four kinds of dish. Four decisions.

      Every dish is plotted by popularity and contribution. Select one — or change its price — to see its role on the menu shift.

      Four plated dishes arranged in a two-by-two grid on linen, like the menu engineering matrix. PuzzleStar DogPlowhorse
      Four plates. Four roles on the menu.
      PuzzlesStars DogsPlowhorses
      Popularity →Contribution →
      Stars
      Popular and profitable. Protect them.
      Plowhorses
      Popular, thin margin. Re-cost them.
      Puzzles
      Profitable, overlooked. Promote them.
      Dogs
      Neither. Rework or retire them.

      Illustrative menu, not client data. The models behind this matrix are being developed into PIHOCO Menu Intelligence — the analytical layer behind every audit. In development, not yet a product.

      60-second menu check

      Is your menu costing you?

      Five questions. No email needed.

      01Have your top ten dishes been re-costed in the last six months?
      02Do you know the contribution — not just the food-cost % — of every dish?
      03Have you removed a dish from the menu in the last year?
      04Is your delivery menu priced separately from dine-in?
      05Can the kitchen deliver every dish comfortably at peak?

      0 of 5 answered

      Services

      Start with the menu.

      An engineered dinner menu on a candlelit table, with the best-earning dish boxed as chef’s recommendation.
      An engineered menu: the best earner boxed and moved up.
      01Menu Engineering

      Sales mix, popularity, contribution and pricing — analysed dish by dish and turned into prioritised decisions. Delivered through the Menu Profit Boost Audit. Where most clients begin.

      02Menu Development

      New menus, relaunches and seasonal changes: menu architecture, product selection, pricing, cost validation, cross-utilisation and kitchen feasibility.

      03F&B Advisory

      The decisions around the menu: operations, unit economics, cost control and launch planning — for founders, operators and growing groups.

      On the floor

      Advice that has to work at 8:45 on a Saturday.

      Portrait of Piyush Raikwar, founder of PIHOCO.

      Founder

      Piyush Raikwar

      From hotel kitchens to menu engineering — so every recommendation holds up on the spreadsheet and on a Saturday night.

      Trained at ITC Grand Central, Mumbai, then cooked as chef de partie and sous chef before leading backend kitchen operations and food production. His work now spans menu engineering, operations and entrepreneurship.

      Let’s see what your menu is really earning.

      Do you need access to our POS?

      No. Standard exports are enough. We never need guest or card data.

      Our recipes aren’t costed. Can we start?

      Yes. We build the costings with your head chef, and you keep them.

      What does it cost?

      A fixed fee, quoted after a short first call, based on menu size and number of outlets.

      Do you work remotely?

      Yes, by default. On-site kitchen visits can be arranged.

      Or write to raaikwaarpiyush@gmail.com

      Order No. 000100:00

      FeeFixed · quoted after a short call

      Opens your email app with these details. Nothing is stored on this site.