Focusing on the Dishes That Really Drive Profit

The goal was to help a busy food-court eatery understand which of their dishes made the most money and where time and effort were being lost. The menu had grown over time, but there was no clear picture of what worked best.

Current State

The eatery had a long list of dishes — some popular, others slow-moving or costly to prepare. Prices hadn’t been reviewed in a while, and promotions were chosen by gut feeling. The kitchen team worked hard, but a lot of effort went into meals that didn’t bring in much profit.

What We Did

Your Local Admin reviewed the sales and cost data to see what was really happening behind the scenes. We looked at:

1. Which dishes sell the most.
2. How much profit each dish brings in after costs.
3. How long each dish takes to prepare.

The results showed that about 20% of the menu made up around 80% of total sales — meaning a small number of dishes were carrying the business.

Together with the owner, we:

• Highlighted the best-performing meals on the menu.
• Simplified or removed dishes that took too much time for too little return.
• Created combo deals around customer favourites.
• Used marketing and signage to promote the top dishes.

Outcome

Within a few weeks, the results were clear. The kitchen ran faster, waste dropped, and profit margins grew by around 14%. Staff had an easier time during busy periods, and customers appreciated the simpler, easier-to-choose menu.

By focusing on what was already working, the eatery became more efficient, more profitable, and less stressful to run.