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. Both are read and handed back as downloads, and the report names any relationship it can see between them, but every figure comes from one table, the largest, so the cost is not put against the dish for you.

That leaves the product mix as the file the numbers come from: what sold, in what volume, at what price, by daypart. The join to costs is the step to do yourself, and it is worth doing on a copy of the mix rather than waiting for recipe costs to be current.