Menu Profitability

Overview

• Menu Profitability combines recognised Product revenue with available Store Costing data.
• Cost uses the currently effective Recipe and Supplier prices, not a historical cost snapshot captured at the moment of each past sale.
• Revenue is treated GST-exclusive using the Product's current tax code.
• The report therefore labels its cost basis as a current-effective estimate.
• Coverage matters: Products without valid Costing data cannot contribute a reliable margin estimate.

When to use this

• Use Menu Profitability for current menu decisions—such as 'if today's cost structure applied to this sales mix, which items look strongest/weakest?'

Step-by-step

1. Confirm Costing coverage first.
2. Choose the sales period.
3. Review Net sales, estimated cost, gross profit, and margin.
4. Open Product Cost for surprising items.
5. Use Cost Reviews to understand recent supplier changes.

Common mistakes

• Do not present this as audited historical COGS for a past period.
• Do not compare an uncosted Product's apparent result with fully costed Products.
• Do not change a selling price from one report row without checking Recipe yield and current Supplier option.

Troubleshooting

• If coverage is low, complete Recipe/Product/Supplier Costing first.
• If past-period margin changes after a supplier update, remember the report intentionally uses current effective cost.