Free tool
Restaurant Menu Suggestor
Format + cuisine → optimized starter menu with dish roles, section structure, and menu engineering tips. 25-cuisine menu bank adapted for QSR to fine dining.
Most cafés run a coffee + bakery base. Pick Italian or Continental only if pasta/brunch is a core offer.
Café · Continental brunch starter menu
Dishes recommended
28
Target 15–30
Veg / Non-veg
17 / 11
balanced
Avg prep time
11 min
Food cost band
30–38%
Imported proteins + dairy, FX exposed.
Optimization tips
Menu engineering70/30 rule: ~70% of revenue should come from ~30% of your SKUs. Mark signature and star dishes clearly on the menu.
Menu engineeringAnchor pricing: your highest-priced main should be 1.8–2.5× your median main — it makes mid-tier items feel like value.
Menu engineeringIngredient overlap: design so your top 5 ingredients appear in 60%+ of dishes. Fewer vendors, lower waste.
Menu engineeringSection caps: don't exceed 8–10 items per section at launch. A smaller, consistent menu beats a sprawling one.
Menu engineeringReserve 2–3 menu slots for seasonal/festival swaps — don't rebuild the whole menu every quarter.
Menu engineeringAttach rate: every main should have a natural beverage or dessert upsell. Train staff on one-line upsells.
Format tipBeverages should target 50%+ of revenue — food supports coffee, not the other way around.
Format tipBrunch combos (coffee + pastry + eggs) lift attach rate 25–30%.
Format tipLimit baked SKUs to same-day finish; café waste kills margins faster than restaurants.
Cuisine tipSteak and salmon are weekend anchors — don't run on weekday lunch unless hotel F&B.
Starters
| Dish | Role | Veg | Price band | Prep |
|---|---|---|---|---|
| French Onion Soup | Profit | Veg | ₹200–340 | 15m |
| Quiche | Profit | Veg | ₹220–380 | 5m |
| Chicken Wings | Attach | Non-veg | ₹250–420 | 12m |
| Caesar Salad | Traffic | Veg | ₹220–380 | 6m |
| Bruschetta | Traffic | Veg | ₹180–300 | 5m |
Mains
| Dish | Role | Veg | Price band | Prep |
|---|---|---|---|---|
| Grilled Chicken Breast | Signature | Non-veg | ₹350–580 | 18m |
| Fish & Chips | Star | Non-veg | ₹380–620 | 15m |
| Pasta Alfredo | Profit | Veg | ₹320–520 | 12m |
| Eggs Benedict | Profit | Non-veg | ₹280–450 | 10m |
| Steak (250g) | Anchor | Non-veg | ₹650–1100 | 20m |
| Grilled Salmon | Anchor | Non-veg | ₹580–950 | 15m |
| Lamb Chops | Anchor | Non-veg | ₹650–1100 | 22m |
| Veg Lasagna | Traffic | Veg | ₹320–520 | 20m |
| Club Sandwich | Traffic | Non-veg | ₹250–420 | 8m |
Sides
| Dish | Role | Veg | Price band | Prep |
|---|---|---|---|---|
| Mashed Potatoes | Attach | Veg | ₹120–220 | 15m |
| Grilled Vegetables | Attach | Veg | ₹150–260 | 12m |
| French Fries | Attach | Veg | ₹120–220 | 6m |
| Coleslaw | Attach | Veg | ₹80–150 | 5m |
Beverages
| Dish | Role | Veg | Price band | Prep |
|---|---|---|---|---|
| Mocktail | Profit | Veg | ₹200–350 | 3m |
| House Wine (Glass) | Anchor | Veg | ₹350–650 | 1m |
| Fresh Juice | Attach | Veg | ₹150–260 | 3m |
Desserts
| Dish | Role | Veg | Price band | Prep |
|---|---|---|---|---|
| Cheesecake | Profit | Veg | ₹220–380 | 2m |
| Crème Brûlée | Anchor | Veg | ₹250–420 | 2m |
| Chocolate Brownie | Attach | Veg | ₹180–300 | 2m |
Combos & Thalis
| Dish | Role | Veg | Price band | Prep |
|---|---|---|---|---|
| Business Lunch Set | Star | Non-veg | ₹550–900 | 12m |
| Grill Platter | Anchor | Non-veg | ₹900–1500 | 20m |
| Corporate Dinner Set | Anchor | Non-veg | ₹1200–2000 | 18m |
| Soup + Salad + Main | Traffic | Veg | ₹450–750 | 15m |
Ingredient overlap wins
- Grill station shared across chicken, steak, lamb, salmon
- Cream + butter base in alfredo, mashed potatoes, sauces
- Salad greens prep shared across caesar, club sandwich garnish
- Imported proteins (salmon, lamb) need separate vendor contracts
Equipment essentials
- Char grill / salamander
- Deep fryer
- Banquet hot holding
- Wine storage
Café · Continental brunch starter menu
Opening a café with a continental brunch menu? Start with 28 curated dishes adapted for this format — target food cost 30-38%. Coffee bean FX + dairy spikes are the silent killer.
Related: Continental menu pricing · viability score · cost to open
Related reading
- menuCuisine pricing benchmarks India 2026: thali, biryani, dosa, pizzaPricing a chicken biryani in Hyderabad has nothing to do with pricing one in Pune. Here are the 2026 menu price benchmarks for the top 8 Indian cuisines across T1, T2, and T3 cities.
- menuPsychological pricing on Indian menus: what actually works₹99 instead of ₹100 isn't a strategy; it's a tic. Real menu psychology is anchor pricing, decoy items, bundle architecture, and where the eye lands. Here is what the research and Indian restaurant data actually show.
- menuMenu redesign case study: 15% margin lift in 90 daysA 1,400 sqft Kothrud casual dining grew contribution margin 15 points in 90 days without raising prices on bestsellers or losing covers. Here is the before after, the 8 menu changes that mattered, and what the data shows.
- menuRecipe costing for Indian kitchens: thali, biryani, tandoorRecipe costing a thali isn't the same as recipe costing a pizza. Indian cooking has sub recipes (gravies, masala mixes, marinades), yield variance from cooking method, and shrinkage rates that copy pasted Western formulas miss.
Common questions
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