1. The problem
Menu decisions were driven by instinct:
“Customers love this dish”
“We can’t remove that item”
“This feels popular”
But profit didn’t match popularity.
The owner wanted confidence, not debates.
2. What Intelura looked at
We analysed:
- Menu popularity signals
- Seasonal demand indicators
- Pricing position vs local competitors
- Online engagement with promoted dishes
3. What we uncovered
- Some high-visibility dishes delivered low profit
- Certain items performed strongly only in specific seasons
- Pricing was conservative on high-demand items
In short:
Popularity ≠ profitability.
4. What changed
Intelura delivered:
- Clear menu performance categories (push, fix, remove)
- Seasonal menu optimisation guidance
- Pricing confidence backed by market context
The owner stopped fearing menu changes and started using the menu strategically.
5. Why this matters
Menus are one of the most powerful profit levers – yet most owners manage them emotionally.
