Ask an owner which dish makes the most money and they’ll name the one that sells the most. Almost never the same dish. Your POS ranks by units. Nothing in your venue ranks by what you keep.

This sheet does. You enter your dishes, your ingredient costs and your sales counts. It ranks every item by gross profit per dish and by gross profit per minute of kitchen time, then tells you which to keep, which to reprice and which to take off.

Most venues find three dishes carrying the room and a handful quietly subsidised by them.

What you get

• The Menu Profit Sheet (Google Sheets, copy and go)
• Gross profit ranking by dish and by kitchen minute
• Keep / reprice / remove call on every item you enter
• The repricing calculator: what a $1 move does to your week

Who it’s for — owners with a menu that grew by accident and now needs a decision.

Who it’s not for — anyone who wants someone else to redesign their menu. This hands you the numbers to decide yourself.