Where the menu
leaves money.
What this means
The menu is running at 36.4% weighted food cost against a 32.0% target. The simple average is 34.3%, which makes the menu look closer to target than it is. The difference comes from volume: ribeye and pasta sell enough to pull the real number up. Five actions close most of the gap without changing the entire menu.
Menu map
Dish-level numbers
| Dish | Class | Price | Plate cost | FC% | Units | Gain/mo |
|---|---|---|---|---|---|---|
| Ribeye Steak Frites | Star | $34.00 | $15.30 | 45.0% | 300 | $1,950 |
| Roast Chicken | Star | $26.00 | $8.10 | 31.2% | 260 | $0 |
| Mushroom Pasta | Plowhorse | $22.00 | $8.80 | 40.0% | 150 | $510 |
| Burger | Plowhorse | $19.00 | $6.20 | 32.6% | 320 | $320 |
| Salmon Bowl | Puzzle | $24.00 | $9.60 | 40.0% | 110 | $352 |
| House Salad | Puzzle | $18.00 | $3.10 | 17.2% | 40 | $0 |
| Truffle Fries | Plowhorse | $11.00 | $2.40 | 21.8% | 280 | $0 |
| Cheesecake | Dog | $9.00 | $4.20 | 46.7% | 70 | $210 |
Gain per month = change in contribution margin at current unit volume. It assumes units stay flat after the change.
Fix these first
Ribeye: re-portion 12oz to 10oz, raise to $38
Plate cost falls to $12.80. Food cost moves from 45.0% to 33.7%. Keep the same supplier and track waste for two weeks.
Mushroom Pasta: re-portion to $8.40 cost, raise to $25
Food cost moves from 40.0% to 33.6%. The pasta is a strong seller, so a $3 increase is easier to hold than a menu-wide increase.
Salmon Bowl: re-portion to $8.40 cost, raise to $26
Food cost moves from 40.0% to 32.3%. Feature it as a higher-margin alternative to the ribeye.
Burger: raise to $20
Food cost moves from 32.6% to 31.0%. The burger is the highest-volume item, so a $1 increase has a clean dollar impact.
Cheesecake: re-portion to $3.20 cost, raise to $11
Food cost moves from 46.7% to 29.1%. If units fall below 50 per month after the change, cut the item or replace it.
30-day plan
Reprint the menu with the new prices. Brief the team on the ribeye portion change.
Track waste and guest feedback on the ribeye. Watch whether burger units hold at $20.
Move salmon and salad up the menu. Test a server script for the higher-margin dishes.
Review units and margin. Keep, adjust, or cut the cheesecake based on the new volume.
Method and assumptions
Plate costs are estimates from the sample data. Actual supplier invoices will change the numbers. Weighted food cost uses units sold, not a simple average. Target food cost is 32.0%.
Monthly gain = (new contribution margin per unit - current contribution margin per unit) x current units. It assumes units stay flat after the price or portion change. If volume falls, the gain will be lower.
This report is a decision tool, not an accounting statement. It does not include labor, rent, or other operating costs.