hallenge:

Strong top-line sales but inconsistent profits — no clear understanding of which menu items were most profitable or where food costs were slipping.

Solution:

We created a menu profitability model tied to COGS tracking, introduced weekly variance reviews, and linked financial KPIs to labor scheduling.

Results:

• Food cost reduced by 5.6%

• Identified 8 unprofitable menu items

• Average profit per cover increased 9%

• Owner now uses KPI dashboard for monthly decisions