Run a restaurant, understand every plate

Build the menu from what you can supply

Before judging a dish by its selling price, record the ingredient requirement and the equipment it needs. A menu with many unavailable inputs can be harder to operate than a smaller selection you can consistently restock. This is a planning principle, not a confirmed customer-demand rule.

• Check that the recipe is unlocked.
• Check the exact ingredient quantities and kitchen stock.
• Check the equipment requirement and where equipment can be installed.

Separate contribution from venue profit

Per-dish contribution is sale price less the ingredient cost and any allocated costs you enter. Venue profit also includes costs shared across the restaurant. Do not subtract wages twice if you allocate them to dishes and then total the venue.

• Menu Margin Planner compares dishes using your figures.
• Business Profit Calculator totals a single operating period.
• Ingredient Source Optimizer compares the cash and time you record.

Diagnose one bottleneck at a time

If a dish cannot be served, examine unlock, stock and equipment before assuming it is a staffing problem. If service works but the venue loses money, inspect labor and overhead as well as ingredient use. Keep a record of the change and the following service period.