Restaurant Food Cost & Menu Profitability Management System

I created a complete Excel-based management system for restaurants, cafés, bakeries, food trucks, and catering businesses to understand food costs, menu profitability, waste, labor allocation, and operating performance.

The system includes a professional executive dashboard, recipe costing, ingredient cost tracking, sales analysis, waste monitoring, monthly performance reporting, data-quality checks, and menu engineering using the STAR, PLOWHORSE, PUZZLE, and DOG framework.

It includes realistic synthetic data for 100 menu items, 300 ingredients, 2,000 sales records, and 12 months of historical activity. The workbook transforms operational data into clear recommendations such as Promote, Increase Price, Reduce Cost, Review Recipe, Keep, and Consider Removing.

Built for practical restaurant decision-making, the goal is to help operators identify which items drive profit, where food costs are eroding margins, and what actions should be prioritized next.