A high-end restaurant menu for 'The Oak & Pine' titled 'Mains | Grill' displayed on a dark table next to a navy napkin and silver fork. The left page features a 'Whole Roasted Prime Rib for Two' priced at 145, shown in a cast-iron dish with asparagus and potato gratin. The right page features a 'Coal-Grilled Filet Mignon' priced at 52, presented on a minimalist white plate with mushrooms and a charred shallot.

The Anchor Dish Strategy: How One Menu Item You Never Plan to Sell Is Quietly Driving Your Most Profitable Orders

Menu Engineering

May 05, 2026

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Menu Engineering Pricing Psychology Anchor Dish Contribution Margin Restaurant Profitability Price Anchoring Menu Layout Structure Menu Matrix Average Spend per Cover Hospitality Management Value Perception How to increase restaurant average spend Behavioral economics for restaurant menus Strategies for profitable menu design Increasing margins without raising prices High-profit menu item placement The Spinoglio Hospitality Lab Menu Profit System Paul Spinoglio

I help restaurant and café owners increase profits through scientifically engineered menus — without changing their food, staff or concept

Paul Spinoglio

I help restaurant and café owners increase profits through scientifically engineered menus — without changing their food, staff or concept