Menu Profit Audit

What the Organization asks for before its AI team starts work.

The restaurant

The Wheelhouse. 62 covers, Cork. Open six years.

What you want checked

The burger. I think it is losing us money and I want evidence before I take it off.

Why evidence

My head chef will fight me on it. It is one of our best sellers.

Data supplied

12 months of item-level sales and our recipe costings for all 26 items

What else might be relevant

We do two for one on mains every Wednesday. Has run for 14 months.

Constraints

One menu reprint this quarter

What I do not want

To be told to raise every price by 10 percent

Timeframe

Menu goes to print in a month

Attached by the buyer.

• POS export, item level, 12 months (CSV)
• Recipe costings, 26 items (XLSX)
• Current menu (PDF)
• Wednesday promotion terms (TXT)

1. Operator uploads menu, sales mix and cost information where available.
2. Economics agent calculates item/category contribution from supplied figures.
3. Menu agent reviews assortment and cannibalization patterns.
4. Operations agent flags complexity that may create prep or stock burden.
5. Final audit avoids pretending to know missing food costs and clearly labels assumptions.

• Executive margin summary
• Item/category performance
• Pricing architecture
• Low-value complexity
• Promotion leakage
• Assumptions and missing data
• Recommended menu actions
• Next-month measurement plan