This paper studies the menu in a traditional restaurant business. The restaurant in view struggles with pressures related to poor product planning, manual scheduling of employees as well as weak links in the menu. The paper seeks to optimize the profitability of the menu, identify potential monetary leakages and design a rotation-based schedule for employees. Further, we seek to tackle this issue through analyzing our system using a revised simplex method and generating an adjustable model. The paper uses minimization techniques in order to cut costs with scheduling, through linear programming and formulation using Lingo as a tool. Moreover, after implementing recommendations found in this paper, restaurant profitability was found to increase drastically.