This project applies the classic Menu Engineering framework (Stars, Plow Horses, Puzzles, Dogs) to a 60-item à la carte menu from a fine dining restaurant in Bordeaux. Each dish was scored on two axes: popularity (cover count over 12 months) and profitability (contribution margin after food cost).
By layering supplier price drift and seasonal cover patterns onto the matrix, three high-popularity, low-margin dishes were identified as silent profit drains — together costing an estimated 12% of monthly profit. A repricing simulation on five items projected a +8% contribution margin uplift without affecting guest perception.
The output is an interactive Tableau dashboard filterable by season, menu section, and service period — turning a one-time analysis into an ongoing tool for the chef and F&B manager.
Python (pandas, matplotlib), Tableau, Excel, POS data extraction
Menu engineering matrix, contribution margin analysis, cover count segmentation, repricing simulation, seasonal trend analysis.