The menu that holds
This example shows a document that the The menu that holds magik would produce. The lab does not exist yet: Mojo builds it the moment you click, with your hours, your prices and your tone. What you read below was invented for this page.
The menu that holdsThe menu that holds
The problem, in one line
One dish out of four is under your 30 percent threshold. It is the cod, at 50 percent food cost since the June invoices, and it is also the second best seller. Removing it loses covers, keeping it as is loses money on every plate.
Three moves, cheapest first
| MoveMove | EffectEffect | What it costsWhat it costs |
|---|---|---|
| Cod to 27 euros | Back to 42 percent | Two euros a customer notices |
| Cod portion 160 g to 140 g | Back to 44 percent | Nothing, if the sides grow |
| Cod off, pollack on | 26 percent | A menu reprint and one week of habit |
What not to touch
The risotto sits at 17 percent and carries the others. Raising it because it looks cheap would be the classic mistake: it is the dish that lets you keep the bass on the menu at all.
The bass and the beef cheek are stable. Nothing to do there this month.
This lab can be yours, with your data where this example stands.
Mojo builds it during the customize session. Restaurant owners: that is who this one is for.