Enter each dish with its gross profit percentage and the number of portions sold in your chosen period. The tool calculates your menu averages and plots every dish into one of four categories to help you make better pricing and menu decisions.
| Dish Name | GP % | Portions Sold |
|---|
High GP, high popularity. Your most valuable dishes — profitable and loved. Protect them, give them prominent menu placement, and never discount them unnecessarily.
High popularity, low GP. These dishes sell well but eat into margin. Options include increasing the selling price, reducing portion size, substituting a cheaper ingredient, or repositioning them on the menu to draw attention to higher-margin alternatives.
High GP, low popularity. These dishes make good money when sold but are not being ordered enough. Try repositioning on the menu, improving the description or photography, training staff to recommend them, or including them in specials.
Low GP and low popularity. These dishes are costing you money and space on the menu. Unless they serve a strategic purpose (e.g. catering for dietary requirements) they should be candidates for removal at the next menu review.
This tool uses your own menu averages as thresholds — a dish with GP above your average GP is classified as high GP, and a dish with covers above your average covers is high popularity. This relative approach means the results are always specific to your operation rather than an arbitrary fixed benchmark.
Menu engineering is a strategic guide, not a prescription. Results should be interpreted alongside your knowledge of your customers, kitchen capability and brand positioning. JWBIZ Ltd accepts no liability for menu decisions made on the basis of this tool.