Analysis for kitchens, bars and anyone costing a menu.

A product mix export knows what sold and a recipe sheet knows what it cost, and nothing connects them except a dish name written two ways, with sizes and specials making it worse.

Every uncertain match should be shown rather than assumed, because a mismatched dish silently attributes one item's cost to another's sales.

A till that records modifiers as separate lines will hide margin from every report you run, because the additions carry different cost ratios from the base item.

Attach them before computing anything. Where the till does not track them, report modifier revenue as its own unattributed line rather than spreading it, and say so wherever it affects a figure.

Starters and mains live in different worlds of price and popularity. Ranking them together is how a matrix concludes that the entire starter section is a dog.

Dayparts are worth splitting too, because lunch and dinner frequently have different mixes and a dish that works at one can be losing money at the other.

The POS product mix for a representative period and your recipe or ingredient costs. Two files, and the whole analysis lives in joining them.

Where recipe costs are out of date the ranking stays useful and the absolute figures do not, which is worth knowing rather than a reason to wait. Dishes whose classification depends on a stale cost can be flagged specifically.