Recommending food cost to optimize menu profitability
← Recommended Range →
Profit
| Per Serving | Day | Month | X | |
|---|---|---|---|---|
| What If | ||||
| Compared To | ||||
| Difference |
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First look at your gross profit by menu section. Focus on selling the best profit makers by menu section. How? Promote your best money makers from the door to the sales pitch.
Control costs by upselling the food cost items (sides) that are under 20% food cost. This will fix the food mix and pay for your dreams.
| Sales Summary | |
|---|---|
| Total Menu Items | |
| Total Menu Items Sold | |
| Total Food Cost | $ |
| Total Sales Revenue | $ |
| Total Gross Profit | $ |
| Percent Food Cost | % |
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