“I entered the pasta dishes first and found one portion that was costing more than I thought. We adjusted the recipe before changing the price.”
Food cost −3.2 pts
Jordan Ellis
Owner · 42-seat bistro · Austin
The real menu
A busy restaurant can sell all night and still miss the item that is quietly taking margin off every plate.
- 01
- Food costWhat the dish consumes
- 02
- ContributionWhat the dish leaves
- 03
- PopularityHow often it matters
The menu looks different when you can see what it leaves behind.
One $2 move.
One real week.
If a dish sells 80 times a week, a small pricing or portion decision stops being small. The workspace makes that impact visible before you change the menu.
Run the numbers
