Why the Profit page is empty — and the ten minutes that fix it
Profit needs a cost. Give your best-sellers a recipe and the page comes alive.
1 min read
Sales you already have. Profit is sales minus what the dish cost to make — and Menulisa can only know that if you tell it what goes in the dish. That’s a recipe.
The scenario
You open Reports › Profit and it says Plate costs come from your recipes — dishes without one can’t show a margin, with a link: Add or edit recipes. You sell mostly burgers.
Do the top five, not all fifty
- 1Follow the link — it lands on Menu › Recipes. Start with your five best-sellers; the Menu performance section further down the Profit page will tell you which.
- 2For the Classic Burger: bun, patty 150g, cheese slice, lettuce, sauce 20g. Ingredients are priced at their recent average purchase price, so a cost you enter once follows every recipe that uses it.
- 3Save. The burger now has a plate cost, a margin and a food-cost percentage.
What you’ll see
- On Profit: margin per burger, and per day, for everything with a recipe. Dishes without one are simply left out — never guessed.
- On each recipe: the food-cost percentage, so a 38% burger next to a 22% lemonade tells you what to push.
- If you track stock, it now moves with every sale — the patty count drops by one per burger.
TipFive recipes covering 60% of sales tells you more than fifty half-done ones. Do the sellers first; the long tail can wait.
More in Reports & analytics
All of Reports & analytics- The daily close, read like an ownerWhere the day’s money went — shifts, cash-up, variance — and how to hand it to your accountant.
- Menu stats: what guests look at before they orderScans, views, busiest hours and where guests come from — the QR menu’s own numbers.
- Menu engineering: Stars, Plow-horses, Puzzles and DogsEvery dish sorted by how often it sells and what it earns per plate — with one suggestion each.
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