Menu cost and sales context in one review

Primary document

Primary document · source held on file

Methodology extract | Restaurant complex, Oman | 2015

Identify consistently	Use an item code and description so the same menu item can be located in the listing and review.
Group the menu	Keep menu sections visible so items can be reviewed within their relevant category.
Place cost beside price	Read the cost and selling-price fields together. The original monetary values and exact percentages remain confidential.
Add sales context	The review contains a sales-related column alongside the commercial fields; its entries are withheld.
Keep the decision trail	A comments column provides a place for review notes. Original dish-specific comments and proposed price changes are not reproduced.
Separate method from results	The field structure demonstrates a review method; it does not prove a margin gain, a completed repricing decision or a measured sales effect.

Menu-costing and menu-review records | 2015 | GGB role: menu engineering, recipe/menu costing and commercial control | redacted for publication

GGB Consulting · ggb.consulting/work/documents/menu-costing-methodology-extract · a published, anonymised extract of GGB's project record