Productivity
Engineer a menu
Every dish plotted by margin and popularity, with what to do about each.
Fill it in
Recipes, costs and a month of sales.
Stars, plough horses, puzzles and dogs.
Reprice, reposition, rework or remove.
Your prompt
Engineer the menu from . Plot every dish by contribution margin and popularity. The four quadrants each need a different action, and the common mistake is treating margin percentage as the measure: a 78% margin on a dish that sells four a week contributes less than a 60% margin on one that sells sixty. Use contribution in MONEY, not percentage. Percentage is what makes restaurants drop their best-selling item. Say what to do with each dish: reprice, reposition on the page, rework the recipe, or remove. And say which removals will annoy regulars enough to matter. Check the costings against real invoice prices, and flag anything where the recipe cost looks stale.
Continue and pick your folderOpens with everything above already filled in.
Why this works
Margin percentage is what makes restaurants drop their best-selling item. A 78% margin on four covers a week contributes less than 60% on sixty. This plots contribution in money against popularity, and says what to do with each dish.