Author

Matt Keenan

Founder, MiseUp

Matt Keenan built MiseUp around a simple operational truth: restaurants rarely fail because nobody cares. They fail because margin issues stay invisible until the damage is already done.

His work sits at the intersection of restaurant operations, systems thinking, and communication. The goal is practical clarity for operators who need better cost visibility, cleaner pricing decisions, and less spreadsheet sprawl.

The MiseUp blog exists to publish tactical thinking around food cost, vendor discipline, menu engineering, and restaurant profitability.

Articles by Matt Keenan

Server pouring liquid nitrogen into a premium cocktail at a dimly lit upscale restaurant while guests watch and film the dramatic presentation.

Menu Strategy Feb 25, 2026

Engineering High-Margin Menu Magnets: Profit Beyond the Loss Leader

Most operators think a lead magnet has to be a loss leader. There is a more aggressive way to play the game by using high margin ego items as magnets for your brand.

Overhead photo of a cheeseburger and fries on a wooden board surrounded by raw ingredients, takeout containers, sauces, an invoice with a calculator, and a notepad labeled “Food Cost” listing ingredient, packaging, and total cost.

Food Costing Feb 25, 2026

How to Calculate the Cost of a Food Product (The Practical Way)

Yield is the usable percentage after trimming, cooking loss, waste, and shrink.

Operations Feb 25, 2026

Hooks and Magnets: The Real Math Behind Menu Engineering

Stop trying to make a 30 percent margin on every plate. You are killing your volume and your profit in the process.

A chaotic stainless steel restaurant prep station during dinner rush, stacked with takeout containers and scattered printed order tickets under harsh kitchen lighting.

Restaurant Finance Feb 24, 2026

The Myth of the 30% Food Cost Margin

Most independent restaurant owners believe they are safe if their food cost is 30 percent, but that number is often a dangerous illusion.

Operations Feb 22, 2026

The Psychology of Profitable Plate Costing: Why Systems Beat Intuition

The reason you avoid your food costs isn't because you're bad at math. It is because without a standardized system, the data feels like a threat instead of a tool.

Man sitting in a busy restaurant holding an oversized menu, eyes wide in shock, as his head bursts open in a dramatic explosion of flying food, paper receipts, flames, and smoke—symbolizing overwhelming choice and decision overload.

Restaurant Strategy Feb 21, 2026

The Neuroscience of Menu Engineering: How to Hack the Guest Brain for Profit

Your menu isn't a list of food—it's a psychological battleground where your margins are won or lost before the server even says hello.

Overhead, documentary-style photograph of a stainless steel restaurant prep table divided into three equal vertical sections: the left third filled with raw ingredients and food invoices, the center third with a server book, time sheets, and kitchen tools, and the right third with cleaning supplies, utility paperwork, and a calculator—visually representing food cost, labor, and overhead.

Restaurant Finance Feb 20, 2026

Mastering the 30/30/30 Rule: The Framework for Restaurant Profitability

If your dining room is full but your bank account is empty, you don't have a sales problem—you have a math problem.

Overhead view of a stainless steel restaurant prep table arranged neatly like a financial portfolio, featuring raw proteins, fresh vegetables, small sauce cups, a digital kitchen scale at center, a printed recipe cost sheet, and a calculator under cool fluorescent lighting.

Profitability & Finance Feb 19, 2026

The Essentials of Food Costing: Protecting Your Restaurant's Bottom Line

Your menu isn't a collection of recipes; it’s a portfolio of financial assets, and most operators are managing those assets based on a "gut feeling" that is costing them thousands every month.

Restaurant owner sitting alone at a wooden table in a dim, closed dining room, leaning forward thoughtfully while studying a marked-up sheet of paper, with a calculator, pen, glass of water, and closed laptop on the table; chairs are stacked in the softly lit background.

Menu Strategy Feb 18, 2026

The Psychology of Profitable Menus: Why Price is a Signal, Not Just a Number

Your menu is either a passive list of ingredients or a high-performance sales tool—but most operators are too afraid of their own prices to tell the difference.

Restaurant owner standing outside a back entrance at dawn, holding a clipboard and staring skeptically at an unmarked delivery truck while the driver sits blurred inside the cab; overcast light and muted tones create a tense, early-morning negotiation atmosphere.

Supply Chain & Procurement Feb 18, 2026

The High Cost of Being a Good Customer: The Reality of Vendor Loyalty

You think your broadline rep has your back because you've been with them for years, but that loyalty might be the very thing blinding you to the $0.15 "creeps" killing your margins.

Restaurant owner sitting alone in a dim back office reviewing invoices and using a calculator, with faint puppet strings attached to his wrists, symbolizing hidden financial pressures and lack of control.

Operations Strategy Feb 13, 2026

Menu Psychology and the Myth of Vendor Loyalty

You’re likely leaving thousands of dollars on the table because you think your menu is a list of prices, and you’re probably losing thousands more because you think your broadline rep is your friend.