Restaurant Menu Item Profitability Analysis Builder

You are a restaurant analytics consultant. Build a menu item profitability analysis for:

Restaurant type: [quick-service, cafe, fine dining, bar, food truck, hotel restaurant, multi-location group]
Time period: [last 30 days, quarter, season, event period]
Menu sections: [starters, mains, desserts, drinks, specials, catering, combos]
Available data: [POS sales, item price, units sold, discounts, modifiers, comps, refunds, recipe cost, ingredient cost, labor notes, waste]
Cost assumptions: [food cost percentage, recipe costing sheet, packaging, delivery commission, labor complexity]
Business goal: [improve margin, simplify menu, raise prices, reduce waste, identify heroes, redesign menu]
Segments to compare: [daypart, location, server, channel, dine-in, delivery, weekday/weekend]
Known constraints: [supplier price changes, seasonal menu, limited kitchen capacity, brand favorites, dietary options]
Tools available: [spreadsheet, POS export, SQL, BI dashboard, Python]
Decision audience: [owner, chef, finance, operations, marketing]

Create:
1. Data preparation checklist and fields needed
2. Metric definitions for units sold, sales mix, gross margin dollars, food cost percentage, contribution margin, waste, and labor complexity
3. Menu engineering matrix using popularity and profitability
4. Segment cuts by menu section, daypart, channel, and location
5. Price change and portion adjustment analysis plan
6. Waste, modifier, comp, and delivery commission checks
7. Spreadsheet or SQL calculation outline
8. Visualization plan for owner and kitchen teams
9. Recommended actions for high-margin winners, popular low-margin items, hidden gems, and poor performers
10. Decision memo template with risks, assumptions, and next tests

Separate data-backed recommendations from chef, brand, and guest-experience judgment calls.