Period 1 Report

These items sell well AND make good money. You can raise prices without losing customers.

Your high-volume items are hitting food cost targets

Great margins, low orders. A small price drop or better visibility could unlock these.

Nothing to cut yet, but these are underperforming.

5 area(s) need attention — Theo vs Actual is weakest

3 appetizer items but only 9% of sales — you're carrying dead weight

Top 5 items are 60% of sales — not critical but worth watching

These drinks sell well AND make good money. You can raise prices without losing customers.

Your high-volume drinks are hitting pour cost targets

Great margins, low orders. A small price drop or better visibility could unlock these.

Nothing to cut yet, but these are underperforming.

All drinks are hitting their pour cost targets

You used 16.5% more liquor than recipes predict

Requires 2+ periods to compare daypart performance

Requires 2+ periods to track sales trends

Restaurant benchmark: $45+/hr

Saturday is 31% slower than average

Your menu sells consistently across dayparts — no wasted prep

Side of Rice leads at 29% — $1595.24 total cost

You used 21.9% more food than your recipes say you should have

$1,800 trapped on shelves instead of in your bank

Food turns over 3.1 times per period — minimal waste risk

You're prepping something that isn't used in any menu item

Your prep batches match your actual usage patterns

Labor scheduled within regular hours

Right on target for Casual Dining

Requires 2+ periods to track labor trends

These items have significant plate time — check if it's active labor or passive cooking

You have less cash than your operations predict — where did it go?

$8,700 total operating expenses

Build reserves immediately