Menu profitability report

 

What is the menu profitability report? 

This is a smart product-mix report. Every line in this report is a "button" on your POS. If you have a button for "burger" and then another button for "add lettuce", those will be presented in 2 separate lines.
You should use categories for grouping and analyzing this report.

Why should I use it?
  1. See your food costs and profitability for the current or the past
  2. Make data-driven decisions while changing the menu or redesigning the physical menus.
  3. Learn your customers and patterns to prepare for high and low demands, and adjust your pars.
HOW TO - Step by Step
  1. Go to "Inventory" > "Menu profitability"
  2. Choose the date range you want to view this report by clicking the calendar icon on the top left hand side
  3. The top section of this report is showing you all about your top items and overall numbers. You can see the total sales, total profits, average net cost, how many items make up most of your profit, and how many items count for less than 1% of your profit. You can run this top section by profit or by sales. 
    By profit is showing you the top 10 items that you profited on. So of all the items you are selling, filtering the report this way shows data on the 10 of those items that were the most profitable! 

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  4. By clicking on the i icon you can see more details about your items! The average net cost describes the average net cost for the top 10 items you are selling. 
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  5. You can also see your top 10 highest sold items and their profit! This section works similarly to the COGS report where you can see the total sales and then the profits when you hover over the bar graph- check it out below:

    top_10.png


  6. The next section of the report is all about your individual menu items! The left half will show the details of your sale - pos code, item name, the quantity you sold, total sales, average sale price, and menu item price (meaning the price listed on your menu). 
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  7. The right half shows the profitability calculation, based on the recipe you entered.
    If there's no recipe, the cost will show 0.00. You can see the recipe cost as a dollar amount, and a percentage! You can then see the total recipe cost so how much it should have cost you to make all the dishes you sold. The net cost % is telling you the recipe cost based on the average menu price.
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  8. You can filter the report by searching in the search boxes under each column header.
    the most useful would be the menu item name and category!
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  9. Click on the column header to sort the list based on this column.
    You should look at the most "qty sold" (a.k.a. "best sellers") vs the most "profit". (hint: many times, not the same items!)
    Which are your lowest cost item for each category? - Click on "recipe ingredient cost" to sort by the cost. 

    MENU-ENGINEERING-ANALYSIS-CHART_final-3.jpg

     The menu profitability report will help you identify where each of your menu item falls on the Menu Engineering Analysis chart.

    STAR - Our goal is to have as many items as possible be considered a Star dish. 

    PLOW HORSES - Dive into your recipes! Can you cut back on portion size or look into alternative suppliers to decrease ingredient cost.

    PUZZLES - Promote these items! Listing these items as specials can draw more attention to them and increase sales.

    DOG - Is it time to remove this item from the menu? 


Mastering Profitability - how to use this report to maximize profits

Spend some time and add categories for your menu items.
You can use "Breakfast" and then "Breakfast / Sides" to be able to look at all of your breakfast items (with the sides) or just the sides (for breakfast and lunch together!)

 

Extra tips - from the experts!

How often should I look at this report?
Some choose to look at this report daily, some only once a year or when they change the menu.
We recommend looking at it at least once a month, so you stay on top of costs and trends, and
make sure they work in your favor at all times. 

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