Reports
AvailableEight monthly operational reports — from item sales and consumption to menu engineering and actual-vs-theoretical cost variance — give owners and managers the numbers behind every decision.
What it does
- Item Sales: revenue, quantity, and contribution by recipe for any period.
- Consumption: ingredient quantities consumed by the kitchen, derived from POS sales and recipes.
- Waste Report: logged waste by ingredient, reason, and amount for the month.
- Variance: actual physical count vs theoretical closing stock, flagging discrepancies.
- Cost of Goods and Top Consumed: food-cost breakdown and highest-volume ingredients.
- Actual vs Theoretical cost variance per recipe — flags where real consumption exceeds expected.
- Menu Engineering: per recipe — cost, units sold, revenue, contribution margin, food-cost %, and BCG-style Star / Plowhorse / Puzzle / Dog classification.
FAQ
Menu Engineering classifies every recipe by popularity and margin into four quadrants: Stars (high margin, high sales), Plowhorses (low margin, high sales — reprice or re-engineer), Puzzles (high margin, low sales — promote), and Dogs (low margin, low sales — consider removing).
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