Most spa menus are assembled, not engineered. Here are the seven decisions that separate a menu that protects margin and routes guests to the rooms you need to fill — from one that quietly loses you money every quarter.

Most spa directors are drowning in metrics but missing the five that actually move the P&L. After 30 years running spas for Mandarin Oriental, Raffles and The Savoy, these are the numbers I want on your screen every Monday morning.