Stars, horses, puzzles, dogs, named, not felt.
Menu engineering on what actually sold and what it actually cost. A plate is a star or a dog because the tickets and the cards said so, not because the special photographed well.
Included in · Main & Chef’s Table
Maintain its quality and visibility.
Price − ingredients. Before other costs.
Select a quadrant to interpret a dish’s sales and margin.
Mix × margin
How often it left the pass, and what it left you. The four boxes are a map: keep, push, fix the cost, or kill. You stop arguing taste with a P&L.
Maintain its quality and visibility.
Price − ingredients. Before other costs.
Select a quadrant to interpret a dish’s sales and margin.
How it works during service
- 01
Tickets and cards meet
What sold, what it cost. The matrix fills without a tasting-menu of spreadsheets.
- 02
You name the plate
Star, horse, puzzle, dog. The argument becomes a box, not a mood in the pass.
- 03
You change the carta
Price, push, 86, rewrite the card. Next week the box should have moved.
The card is the cost
Food cost is the recipe at last purchase, not a spreadsheet from onboarding. A supplier raise moves a horse toward a puzzle in the same week.
Explore the connection: Recipe cardsRisotto
Per portion · €1.50Illustrative amounts in EUR
Change portions to see ingredient quantities and costs.
The carta can act
You hide a dog. You raise a puzzle. You tell the floor which star to sell. The menu and the POS are the same list you just judged.
Explore the connection: The cartaSame availability in
Change dish availability and watch the three channels update.
What you can manage
- Stars, workhorses, puzzles, dogs
- Volume from paid tickets
- Cost from live recipe cards
- Filter by service, day, period
- Act on the carta from the same screen
- Sits next to owner reports