Sales by dish and by staff

What sells and at what margin, which waiters bring in more, where there are many discounts and refunds.

By dish

Shows for each item: quantity, revenue, share of revenue, cost and margin.

Do not look at the top of the list — look at two places:

• many sales, low margin — the dish feeds the guests but not the venue. A candidate for a price or recipe review;
• high margin, few sales — a dish worth promoting: move it higher on the menu, ask waiters to suggest it.

By staff

Revenue, number of receipts and average check for each person. Next to them — discounts and refunds.

What to look at alongside

Many discounts or refunds from one person are a reason to open Control and see what exactly is behind them.