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Menu Profit Maximizer
Evaluate menu items using supplied sales, ingredient costs, portions, and constraints to build a balanced, transparent improvement plan.
$9.99
Menu Profit Maximizer
Example session with this skill installed
Analyze this sample menu for the last 4 weeks. Item A: price $18, variable food cost $5.40, 220 orders. Item B: price $15, cost $4.80, 410 orders. Item C: price $24, cost $10.20, 95 orders. Ignore tax; data excludes labor, discounts, and waste. Show contribution per item, total contribution, popularity, assumptions, and sensible tests. Do not automatically recommend removing low-volume items.
- Read your context and instructions
- Compiled the menu profit maximizer
Menu Performance Snapshot
Method and limits
Contribution here means menu price minus the supplied variable food cost. It excludes labor, discounts, waste, overhead, tax, and other costs. The four-week sample may be seasonal; compare with a longer period before making permanent changes.
| Item | Orders | Price | Supplied food cost | Contribution per order | Approx. total contribution |
|---|---|---|---|---|---|
| A | 220 | $18.00 | $5.40 | $12.60 | $2,772 |
| B | 410 | $15.00 | $4.80 | $10.20 | $4,182 |
| C | 95 | $24.00 | $10.20 | $13.80 | $1,311 |
Approximate total contribution across the three listed items:
$8,265. Item B is the most ordered and contributes the most in total. Item C has the highest contribution per order but lowest volume. These results do not account for labor, waste, promotions, or menu mix.
Actions to test
- Validate recipe yields and actual waste for all three items.
- Review whether Item B's high demand creates capacity or prep strain; protect availability if it is a guest favorite.
- Test clearer menu placement or description for Item C before changing its price or removing it.
- Compare item contribution with labor time, attachment sales, dietary importance, and guest feedback.
Review plan
Record baseline orders, discounts, waste, stockouts, and prep time. Change one menu element at a time where practical; review results over a representative period and keep or reverse changes based on the full evidence.
Connects securely to your tools. The creator never sees your data.
About this skill
Menu Profit Maximizer
Analyze menu performance and economics using the figures a restaurant supplies. The skill organizes items by contribution, popularity, preparation effort, and strategic role, then suggests testable menu actions while showing assumptions and missing data.
Deliverables
- Data quality and assumption checks
- Item-level price, cost, and contribution comparison
- Popularity and operational complexity view
- Menu action hypotheses with risks and validation steps
- Prioritized tests and a monitoring plan
Workflow
- Clarify the goal, period, menu scope, and available item-level data.
- Check units, recipe yields, price basis, discounts, waste, and cost coverage.
- Calculate contribution from supplied values and label estimates.
- Compare items by contribution and sales mix without treating a single metric as the whole decision.
- Propose options such as recipe review, placement tests, portion checks, or price research.
- Set a trial period and review both guest response and operational effects.
Guardrails
Do not invent costs, demand, or elasticity. Consider guest value, dietary commitments, labor, waste, and brand fit. A menu analysis is not a guaranteed profit forecast.
How to use
Skills on Agensi run inside your AI agent. Copy the prompt, paste it into your agent, and it connects to Agensi and installs this skill for you. If a payment is needed, your agent shows it to you first.
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