Research shows that descriptions, price presentation, placement, and item mix can affect what guests choose. Yamy brings those principles into a digital menu.
Yamy uses each guest's tastes, dietary needs, and context to recommend dishes from the restaurant's menu.
You know which dishes earn the most and work best for the kitchen. You set the priorities, and Yamy uses those choices in its recommendations.
These estimates draw on established menu-engineering research: the contribution-margin framework developed at Michigan State University (Kasavana & Smith, early 1980s), field experiments on descriptive menu language and price presentation (including work at the Culinary Institute of America), substitute-aware pricing and placement studies across multi-unit restaurant chains, and a 2023 meta-analysis of menu-design effects.
The cited studies evaluate static menus. Yamy applies related principles dynamically through personalized recommendations, but the 9% scenario is a planning estimate rather than a measured Yamy result. Actual results vary by concept, menu, operations, and guest behavior.
