Menu matrix
Enter each dish's sales count and what you earn on one portion — the tool shows which dish to keep, where to fix the price, what to promote and what to remove.
What does this tool do? Shows which dish to keep, where to fix the price, what to promote and what to take off the menu.
How it works
- Enter each dish's monthly sales and what you earn on one portion (selling price − ingredient cost). Example: chicken saj — 120 portions a month, 8.50 ₼ per portion.
- The tool compares every dish with the menu average: does it sell a lot (over 70% of average sales) and does it earn more than average.
- You get one step per dish. Chicken saj sells a lot and earns well → «Keep»: keep the recipe and price, place it where guests see it.
Dishes
Earnings per portion (₼) = selling price − ingredient cost
«Sells a lot» threshold (70% of average sales): 49 · Average earnings (weighted by sales): 6.4 ₼
- Keep
Keep the recipe and price, place it where guests see it in the menu.
- Fix the price
Raise the price a little or cut the ingredient cost: portion, side dish, supplier.
- Promote
Have waiters recommend it, show it early in the menu and with a photo.
- Promote
Have waiters recommend it, show it early in the menu and with a photo.
- Fix the price
Raise the price a little or cut the ingredient cost: portion, side dish, supplier.
- Remove
Take it off the menu or rework the recipe completely.
Rule of thumb
In many restaurants a handful of dishes bring most of the sales. Whether that is true for you, only your own sales figures can tell. Update the table once a month: keep what earns, remove what only takes up space.
Read the articleOCAQ panel
If you don't want to fill in this table by hand every month, track your menu and sales in one place in the OCAQ panel.