🍽 Menu Engineering — The Swinton House

How this works: every item is placed on the popularity × profitability matrix (Kasavana-Smith). Popularity cut = 70% of the average item's sales; profitability = menu price × category gross-margin, above/below the menu median (median resists the ₹50k-bottle skew). Profit uses category GP assumptions (recipe costs aren't in the DB): champagne,wine=70% · beer=55% · single malt,premium,cognac=68% · whisky,whiskey,vodka,gin,tequila,rum,brandy,liqueur=74% · cocktail,shot,modern classic=80% · mocktail,mixer,chaser,beverage,juice,shake,coffee,tea=82% · dessert=72% · food=68% · other=65%. Items priced below ₹30/unit are treated as comps/sides, never "discontinue".