Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case.
Menu Engineering
Sample result
Sales Mix Analyzer for Restaurants
The owner asked this:«Here are this month's sales by dish, daypart and channel. What is the mix telling me?»
① Concentration
| Rank | Dish | Units | Revenue | Cumulative % |
|---|---|---|---|---|
| 1 | House platter | 620 | 44,640,000 | 20.9% |
| 2 | Three-meat sancocho | 480 | 28,800,000 | 34.3% |
| 3 | Ajiaco | 355 | 17,750,000 | 42.6% |
| 4 | Grandmother's dessert | 240 | 6,720,000 | 45.8% |
| 5 | Garlic trout | 210 | 13,860,000 | 52.3% |
| 6 | House rice | 190 | 8,740,000 | 56.4% |
6 of 34 references make 56% of revenue. The other 28 split 44%, averaging 3.3 M each. Figures in COP.
② Signals worth a decision
- The platter concentrates 21% of revenue: a strength and a risk. What happens to your month if your meat supplier raises 15%?
- The ajiaco ranks 3rd in units and 5th in revenue: priced low for its demand. Are you giving away the dish most people ask for out of habit?
- 13% of sales go through the platform and contribute 7% of margin: every point that channel grows costs you margin. Is it growth or expensive volume?
- Sunday makes 22% of weekly sales with 14% of open hours: why is the Sunday menu identical to Tuesday's?
- 17 references sell under 40 units a month: each one costs inventory, waste and kitchen time. Which survive a menu review?
The full example has 1 more part(s): you see them inside the library, with your account.