Healthy Menu Engineering: How to Build a Health-Forward Menu That Drives Sales

3 Min Read By Joe Hannon

Guests aren’t just judging dishes by taste anymore. Nearly half of Americans say the healthiness of their food influences what they order, according to a Pew Research study. For restaurants, that’s a clear sign: Healthier options aren’t just filler on the menu. They can be a real engine for sales. 

With healthy menu engineering, that demand becomes an opportunity. By using data to pinpoint the right dishes and putting systems in place to keep fresh ingredients moving, operators can make health-conscious choices just as profitable for the business as they are appealing to guests. 

1. Start with Your Data Healthy dining trends are only valuable if you can connect them to what your guests actually buy. Use your POS and restaurant management software to: 

Identify better-for-you dishes that already have strong sales traction.  Analyze contribution margins to ensure they’re profitable.  Flag “opportunity” items, which are popular but lower-margin dishes that could…