Menu Profit Contribution (top dish)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Selling Price | pcs | — | ||
| Food Cost | pcs | — | ||
| Units Sold (per month) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Profit contribution = (Sell Price − Food Cost) × Units Sold.
- Top 20% of dishes typically deliver 70%+ of profit — protect them at all costs.
- Bottom 20% of dishes destroy margin and complicate kitchen workflow — cut them.
- Run profit analysis quarterly — ingredient prices and customer tastes drift.
Frequently Asked Questions
For each dish, calculate (selling price − food cost) × units sold over a period. Rank dishes by this contribution number. Top 20% = winners. Bottom 20% = candidates to cut.
The total profit (in €) a dish has earned over a period. Beats margin % because it accounts for sales volume — high-margin dishes that rarely sell contribute less than mid-margin bestsellers.
Only if they drive footfall to higher-margin items (e.g., the famous burger that fills the room). Otherwise, cut them.