Set menus
The menu of the day, costed for the worst plate.
Lunch sets, tastings, group menus, built from the carta, priced as a package, costed on the dearest path the guest can take. The kitchen and the book both know what “the menu” means tonight.
Included in · Main & Chef’s Table
carta · live
Mains
45-day Rib-Eye
Contains nuts
$68
Food cost 31%
On a busy night
How Owner actually uses it.
01
You assemble the set
Courses, choices, a price. The dishes already have cards.
02
The cost tells the truth
Worst path. If that number is ugly, the price is wrong or the choices are.
03
The night sells that object
The book, the ticket and prep all mean the same menu when they say the set’s name.
01
Built from real dishes
Courses point at plates you already sell. An 86 on a dish knocks it off the set. You do not maintain a second ghost carta for lunch.
02
Worst-case food cost
If every guest picks the expensive main, what does the set actually cost? That number is on the menu before you print “180”.
03
The book can sell it
A reservation for the tasting is a reservation that knows the set. Prep counts those covers as those plates, not as “people”.
What's inside
Everything you get with Set menus.
- Lunch, tasting, group and event menus
- Courses built from the live carta
- Package price, worst-case cost
- Availability follows the dishes inside
- Reservations can require a set
- Prep and tickets understand the courses
“The group menu used to be a PDF and a prayer. Worst-case costing stopped us giving away the wagyu inside a “deal”.”