Profitability
Profitability
Which dishes earn their place, what labour costs against sales, and how tips are shared. Use it to review your menu prices and staffing for a period.
Choose the period
Pick the From and To dates and press Apply. Every tab uses this period.
Menu engineering, labour cost and tip pool
Labour cost shows net sales, labour cost, the labour cost ratio and hours per person, and lets you set hourly rates. Tip pool works out each person's share of tips from the time clock, by hours, equal parts or hours with role weights, and records the split; paying staff stays with you.
Stars, plowhorses, puzzles and dogs
Your items sorted into four classes by how often they sell and how much margin they make, with advice for each. The line below the cards shows the thresholds used for popular and profitable.
Every item's numbers
Per item: class, number sold, share of the mix, average price, unit cost, margin per unit, food cost and total margin. Items without a recipe or manual cost are listed separately below the table so you can add one.