Profit analyzer for restaurants flying blind on menu pricing

Sales are up. Profit is flat. The café owner stares at her POS data every night and sees the same thing: 34 items on the menu, no idea which ones carry the business and which ones bleed it dry. The avocado toast sells well but she's never calculated what it costs to make. Avocado, bread, five minutes of labor, container if it's to-go. She prices by gut. Competitors price by gut. Everyone's guessing. Connect the POS and 86'd does the rest. Ingredient costs, labor time, waste. All factored into every dish. A dashboard ranks the full menu by profitability and shows what competitors charge for the same items, scraped from DoorDash, Uber Eats, and Grubhub. Recommendations are specific: move the $12 panini to the top of the menu and watch profits jump 23%. Reprice the avocado toast from $8 to $9.50. Three competitors already charge more. Kill the salad that sits ignored and costs more to prep than it returns. Build the MVP by manually analyzing 5 local cafés using POS exports. Pull transaction logs, ingredient costs, and sales reports into a spreadsheet. Calculate profitability per item: (sale price minus ingredient cost minus estimated labor) times units sold. Rank winners and losers. Present it as a one-page report and charge $200 for the analysis. Build a web dashboard that auto-ingests CSV exports from Square or Toast and scrapes competitor pricing daily. $49/month for basic analysis and recommendations. $250/month for dynamic pricing suggestions, scenario modeling, and competitor tracking. Restaurant management software is growing from $5.79 billion to $14.70 billion by 2030. Most dashboards stop at charts. Toast shows owners their data. 86'd tells them what to do with it.

What you get with the full dossier