Menu Engineering Report

The Menu Engineering Report displays the analysis of sales for recipes and their performance compared to costs and profitability.

To run the report

• Go to Report Center>Report Module: Recipe or go to Reports>Recipe Reports.
• Double-click the Menu Engineering Report or select the report and click Run Report, as per Fig. 01.

 

Report Criteria

Provide the following criteria to generate the report, as per Fig. 02:
   

Fields	Description
Include Active Menu Items with Zero Sales	Select the Include Active Menu Items with Zero Sales check box to show any active items that do not have any sales with the current date range and category selections, as per Fig. 03.
Combine Same Lines	Select the Combine Same Lines check box to combine recipes with different costs using average cost for this line instead.  This option is enabled by default, as per Fig. 03.

 

Fields	Description
Display Chart	Select Yes or No in the Display Chart box, as per Fig. 04. When set to Yes, the Menu Rating Options is available.
Menu Rating Options	In the Menu Ratings Options list, select either All Menu Ratings or Individual Menu Ratings. Next is a numerical field to enter a count (default 10) which corresponds to the second drop-down box of Quantity Sold or Profit.  When the report is generated, this will show each menu item in a graphical representation. Note: The Menu Rating Option is only available when Display Chart is set to Yes.

 

Report Results

When the Menu Engineering report generates, it should look similar to Fig. 05:
  The column header information at the top of the report organizes the report as follows:
 

Fields	Description
Menu Number	Displays the menu item number, which is either a Recipe or Product number in Adaco.
Menu Name	Displays the Recipe or Product name.
Sales Unit	The unit used in the Recipe or Product for the sale of the menu item.
Product Cost	Displays the cost of the menu item.  The Product Cost is calculated as follows: The cost per serving at the time of the sales posting if Reduce Inventory when Posting Sales Transactions is enabled. The cost per serving at the time the report is run if Reduce Inventory when Posting Sales Transactions is not enabled. Note: The flag Reduce Inventory when Posting Sales Transactions is found at Property>Administration>Property Preferences>Inventory.
Selling Price	Displays the selling price of the menu item as it is set in the Recipe or Product screens.
Theo Profit	Displays the Theoretical Profit of the menu item. Calculation: THEORETICAL PROFIT = SELLING PRICE – PRODUCT COST
Quantity Sold	Displays the number sold for the menu item based on the date range option chosen.
Sales Mix (%)	Displays the percentage of the menu item as it compares to the rest of the outlets sales. Calculation: SALES MIX (%) = QUANTITY SOLD FOR THIS RECIPE / TOTAL QUANTITY SOLD FOR THE OUTLET
Total Sales	Displays the total sales of the menu item for the outlet.
Avg. Actual Selling Price	Displays the average selling price for the menu item in the outlet. Calculation: AVG ACTUAL SELLING PRICE = TOTAL SALES / QUANTITY SOLD
Avg. Actual Unit Profit	Displays the average actual profit for the menu item in the outlet based on the Sales Unit. Calculation: AVERAGE ACTUAL UNIT PROFIT = AVERAGE ACTUAL SELLING PRICE – PRODUCT COST Note: Note applicable for recipes without sales for the date range selected.
Theoretical Food Cost %	Displays the food cost percentage based on the product cost and selling price in the outlet selected. Calculation: THEORETICAL FOOD COST % = PRODUCT COST / SELLING PRICE
Avg. Actual Food Cost %	Displays the average actual food cost percentage based on product cost and average actual selling price in the selected outlet. Calculation: AVG. ACTUAL FOOD COST % = PRODUCT COST / AVERAGE ACTUAL SELLING PRICE
Class	Displays the class performance of the menu item and is categorized in four classifications when generated on the “Calculate Class Based On” report criteria: Theoretical Profit:  Star: QUANTITY SOLD >= AVG QTY (average quantity in outlet) and THEORETICAL PROFIT >= AVG THEORETICAL PROFIT (average in outlet) Puzzle: QUANTITY SOLD < AVG QTY(average quantity in outlet) AND THEORETICAL PROFIT >= AVG THEORETICAL PROFIT (average in outlet) Plow Horse: QUANTITY SOLD >= AVG QTY (average quantity in outlet) and THEORETICAL PROFIT < AVG THEORETICAL PROFIT (average in outlet) Dog: QUANTITY SOLD < AVG QTY (average quantity in outlet) and THEORETICAL PROFIT < AVG THEORETICAL PROFIT (average in outlet) Average Actual Unit Profit: Star: QUANTITY SOLD >= AVG QTY (average quantity in outlet) and AVERAGE ACTUAL UNIT PROFIT >= AVG AVERAGE ACTUAL UNIT PROFIT (average in outlet) Puzzle: QUANTITY SOLD < AVG QTY (average quantity in outlet) and AVERAGE ACTUAL UNIT PROFIT >= AVG AVERAGE ACTUAL UNIT PROFIT (average in outlet) Plow Horse: QUANTITY SOLD >= AVG QTY (average quantity in outlet) and AVERAGE ACTUAL UNIT PROFIT < AVG AVERAGE ACTUAL UNIT Profit (average in outlet) Dog: QUANTITY SOLD < AVG QTY (average quantity in outlet) and AVERAGE ACTUAL UNIT PROFIT < AVG AVERAGE ACTUAL UNIT PROFIT (average in outlet)

 

Display Chart

When the “Display Chart” report criteria is enabled (set to Yes), the generated report will display a graphical representation for each menu item, and is displayed according to class, as per Fig. 06.