Which items could come off the menu, and which regulars order them?
What the answer looks like
Illustrative output on sample data
Illustrative example: how Lexi answers this for a Lebanese restaurant group with five venues. It ranks items by sales and margin over the past six months, then matches orders to guests.
- Lamb kibbeh: low sales, 58% margin, ordered by 210 regulars on most visits
- Stuffed grape leaves: low sales, 61% margin, mostly one-time orders
- Mixed grill for two: moderate sales, 44% margin, ordered by 90 regulars
What the data shows
The kibbeh and grape leaves look alike on sales, but the kibbeh has a loyal following.
What it means
Cutting the kibbeh risks 210 regulars who spend about $1,400 a year each. The grape leaves can go with little risk.
What to do
Remove the grape leaves, keep the kibbeh, and review the mixed grill's portion to lift its margin.
Want me to run this check on every item in the bottom 20%?
Why it matters
Low-selling items look like easy cuts, but some are the reason a regular keeps coming back. Checking who orders each candidate, and how often, separates true dead weight from quiet favorites, so a menu edit does not cost you loyal guests.
Frequently asked questions
How do restaurants decide which menu items to remove?
Start with sales and margin, then check who orders each candidate. Items that regulars order on most visits deserve a second look, even with low sales. Remove items with weak sales, weak margin and no loyal following.
Can removing a menu item lose regular guests?
Yes. Some regulars visit for one dish, and removing it can push them elsewhere. Matching orders to guests shows how many regulars rely on an item and what they spend in total, which is the real risk of cutting it.
How often should a restaurant review its menu?
Most groups review seasonally or twice a year. Use each review to check sales, margin and who orders each item, so changes are based on guests as well as numbers. Tell regulars before a favorite dish disappears.