Menu and margins
Dish costs are recipes priced at this month's supplier prices plus 25% for trim, garnish, staff meals and waste. Margins are on the net of VAT price. Popularity is the last three months of dish sales from the till, judged within each category. The branch filter applies; period, service and day filters don't.
Margin per dish sold, now against a year ago
The menu matrix
Every food dish by how often it sells and what it earns. Click a dish for its recipe cost and price suggestion.
Where the margin went
Margin per dish sold, a year ago to now, split by cause.
Ingredients that moved most
Supplier prices over 12 months. These are what squeezed the fish and dairy dishes.
Every dish
Suggested prices follow a cost-based rule: food cost at 30% of the net price, rounded to 50p, shown only when the move is 50p or more. A chef would adjust for what the market bears.