A menu heat map uses color intensity to represent performance metrics across the menu. Green or warm colors indicate high-margin or high-popularity items; red or cool colors flag low performers. Menu heat maps are a derivative output of menu engineering analysis. Operators can generate one in MenuMargin by uploading current recipes and plate costs alongside sales mix data. The heat map helps kitchen staff and servers understand which items to recommend verbally during service and which should be reconsidered for repricing or removal.
← Glossary
Menu Heat Map
A visual overlay on a menu showing relative profitability or popularity of each item using color gradients.
Related terms
- Menu Engineering — A framework for categorizing menu items by profitability and popularity to optimize item mix and pricing.
- Gross Profit Margin — Revenue minus cost of goods sold, divided by revenue. Expressed as a percentage; the primary menu profitability metric.
- Plate Cost — The total ingredient cost for a single prepared menu item, calculated from the cost per ingredient portion.