Restaurant Menu Item Profitability Analysis Builder
Analyze restaurant menu items by sales mix, food cost, gross margin, labor complexity, modifiers, waste, and guest demand to guide menu decisions.
Prompt Template
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.
Example Output
# Menu Profitability Readout - Harbor Cafe
Snapshot
The menu is profitable overall, but lunch margins are being pulled down by two popular bowls with rising ingredient cost and heavy modifier use.
Core Metrics
| Item | Units | Sales Mix | Price | Recipe Cost | Gross Margin | Category |
|---|---:|---:|---:|---:|---:|---|
| Chicken grain bowl | 842 | 18% | 14.00 | 5.90 | 57.9% | Popular, margin pressure |
| Mushroom toast | 214 | 4% | 12.00 | 3.10 | 74.2% | Hidden gem |
| Salmon salad | 96 | 2% | 18.00 | 9.80 | 45.6% | Low popularity, low margin |
Recommended Actions
- Test a 1.00 price increase or portion adjustment on chicken grain bowl.
- Feature mushroom toast in lunch signage and server prompts.
- Review salmon salad supplier cost or replace it for summer.
- Track delivery orders separately because commission turns three profitable dine-in items unprofitable.
Caveats
Recipe costs are based on last month's supplier sheet. Update with current invoices before making final price changes.
Tips for Best Results
- 💡Ask for margin dollars as well as percentage; low-margin popular items can still matter.
- 💡Include delivery commissions and packaging if off-premise orders are significant.
- 💡Flag brand favorites separately so the analysis does not blindly recommend removing signature dishes.
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