Build a comparable dataset
For each item, collect portions sold, actual revenue after discounts and variable costs. Separate special events and items unavailable for much of the period. Comparing a seasonal dessert sold for three days with a dish sold all month requires adjustment.
Calculate contribution, not just percentage
A ₴300 dish with ₴120 variable costs contributes ₴180. Another at ₴180 with ₴54 costs contributes ₴126. The second has a higher margin percentage but lower contribution per portion in hryvnias. Multiply contribution by sales volume to see each item’s overall role.
Assign tasks by item type
For popular low-contribution dishes, review price, portion or costs. For unpopular high-contribution dishes, review descriptions, visibility and staff recommendations. Items weak on both metrics need their menu role reviewed. Do not remove mechanically: they may matter to particular guests or complete an order.
Measure the effect of change
Change one major factor at a time and compare equal periods. Consider ingredient availability and kitchen workload. Prepare dish-level details in POS or a management spreadsheet. Check outcomes at venue level: average check, guest count, revenue and overall sales economics.