See which menu items grow sales but lose contribution.
Connect item demand, recipe cost, discounting and waste before changing the menu.
Protects revenueThe everyday problem
Popular items can appear successful while ingredient inflation, discounting and waste erode their actual contribution.
Menu sales recipe and cost extract.xlsxHuman decision
Commercial and operations leaders approve price, portion and menu changes.
- 01
Input
Item sales, recipe cost, discount, refund and waste records by branch.
- 02
Give instruction
Compare menu contribution by branch and flag decisions that need fresh cost evidence. Do not change prices.
- 03
Agent works
Approved menu, recipe, purchase and POS summaries.
- 04
Human decision
Commercial and operations leaders approve price, portion and menu changes.
Expected impact
Connect item demand, recipe cost, discounting and waste before changing the menu.
What to measure
Contribution by item; discount leakage; food cost and waste variance.
The Commercial Director wants sales growth from items that make money, not volume that hides cost inflation.
SME
One accountable owner reviews the evidence and proposed action before the business commits.
Enterprise
Confirm source permissions, regional owners, approval limits and system actions during scoping.
Input
Item sales, recipe cost, discount, refund and waste records by branch.
Approved menu, recipe, purchase and POS summaries.
ResourcesOS + AskJary+ReadyAskJary+One ingredient price is older than 60 days. Should I mark the affected margin provisional?
AskJary+OutputWaiting for draft
AskJary+Draft readyMenu contribution review
Five items need price, recipe or waste review; two margins remain provisional.
No external actions have been taken.
ResourcesOS + AskJary+Illustrative workflows. Tool availability, access and configuration require validation.