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Much the information out there and readily available from many sources will confirm that POS reports can be a great tool for helping create the successful and profitable restaurant that many owners envision. One of the most useful reports, aside from the daily and weekly sales recap reports, is the menu item sales report. It’s also known as the menu mix, product mix and product sales report, along with other names. This is the report that tells a restaurant owner what is selling and not by identifying the quantity, average price and extended price of

“Every day, easily identify the items that are directly contributing to restaurant sales—and consider dropping those that aren’t.”

the menu items sold in a given restaurant. A full-service restaurant,

between restaurateurs and their chef,

especially those that have bar sales

general manager or supplier. You don’t

and has at least two dayparts (e.g.

want to tinker with success, but there

lunch and dinner) worth of business,

may be ways to leverage the purchases

should use this report as a main tool to continually refine and update the menu, making important business decisions. “Are the dishes that are looking good to you the real (winning) ones?” says Tony Ventre, VP of Restaurant POS at Beyond, Inc. “Listen to your customers.” A sales report by menu item is a good place to start when reviewing ways to extract more sales and profit from your business. By identifying top sellers, restaurateurs may also be able to target weak sellers that may be low in food cost and simply need some marketing efforts behind them.  Top selling-items, conversely, could be targeted for a food cost validation or re-engineering—focusing on how to deliver these same winning items for less cost. Such a process, for example, could take the form of a discussion  PHOTO COURTESY R. RYE

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