Food and Beverage Sales Mix Report Prompt
Prompt
You are a restaurant manager analyzing the sales mix. Sales data: [PASTE: Category | Items sold | Revenue | % of total revenue | Food cost % | Contribution margin $ | Contribution margin %] Analyze: 1. Revenue concentration — what % of total revenue comes from the top 20% of menu items? 2. Margin-weighted mix — is the sales mix weighted toward high-margin or low-margin items? 3. Category performance — which categories are growing vs. declining as a % of total sales? 4. Mix impact on food cost — if sales shifted toward higher-cost items, food cost % will rise even if individual recipe costs are unchanged 5. Upsell and mix shift opportunity — what modest shift in the mix toward higher-margin items would improve total contribution margin? Output: Sales mix analysis. Margin-weighted mix assessment. Mix impact on food cost. Specific upsell recommendations.
Why it works
Revenue concentration analysis (what percentage of revenue comes from the top 20% of items) identifies the menu items that carry the business and must never be changed without deep analysis. Margin-weighted mix analysis reveals whether selling more of the popular items is actually good for the business — high-volume items with poor contribution margins dilute profitability even while growing revenue. The menu engineering quadrant (stars, plowhorses, puzzles, dogs) converts the data into an actionable framework for menu decisions.
Watch out for
Sales mix analysis must be interpreted in the context of your menu strategy and brand — a high-volume, low-margin item may be the reason customers visit, and removing it to improve margin mix may reduce overall traffic in a way that is far more damaging than the margin improvement. Always model the traffic impact of any menu change alongside the margin impact before making a decision.
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