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Classical Analysis
Item's popularity & profit is compared to the average popularity & profit.
"Hurst" Method Analysis
A goal value taking into consideration popularity, selling price, gross profit and
"profit" is compared to item value.
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Welcome
After a Menu is planned, priced & presented, it should be analysed to see if it meets
the needs of the guests and owner. The menu cannot be considered "final". It is
necessary to see if menu items are selling and profitable.. Two Methods are covered here:
The "Classical" Menu Analysis and the "Hurst" Menu Analysis.
From each method, valuable information are obtained to make management decisisons. |
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Data for Analysis
A |
B |
C |
D |
E |
F |
G |
J |
N |
P |
| . |
Numb. |
Menu |
Cost |
Sell. |
Gross |
Total |
Gross |
Menu |
Item |
| . |
Sold |
Mix |
. |
Price |
Profit |
Gross |
Profit |
Mix |
Categ. |
| . |
. |
(%) |
. |
. |
(E-D) |
Profit (FxB) |
Categ. |
Categ. |
. |
Margarita |
1.600 |
- |
1,30 |
5,00 |
- |
- |
- |
- |
- |
Veneziana |
1.300 |
- |
1,40 |
6,50 |
- |
- |
- |
- |
- |
Bologna |
1.900 |
- |
1,60 |
5,50 |
- |
- |
- |
- |
- |
Roma |
1.100 |
- |
2,00 |
8,00 |
- |
- |
- |
- |
- |
Napoli |
2.400 |
- |
1,80 |
5,80 |
- |
- |
- |
- |
- |
Firenze |
750 |
- |
1,70 |
4,50 |
- |
- |
- |
- |
- |
Milano |
1.800 |
- |
2,50 |
7,00 |
- |
- |
- |
- |
- |
Calzone |
1.500 |
- |
2,00 |
4,50 |
- |
- |
- |
- |
- |
Sucuklu |
1.450 |
- |
2,20 |
5,50 |
- |
- |
- |
- |
- |
Pastirmali |
850 |
- |
1,80 |
5,00 |
- |
- |
- |
- |
- |
Vegeterian |
2.200 |
- |
1,60 |
4,00 |
- |
- |
- |
- |
- |
Karidesli |
850 |
- |
2,70 |
5,50 |
- |
- |
- |
- |
- |
|
H |
. |
. |
. |
L |
Total |
|
|
|
|
- |
Average Gross Profit (I/H) |
- |
Gross Profit |
|
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|
|
K |
. |
. |
. |
M |
I |
|
|
|
|
- |
Average Popularity (100/K) |
- |
- |
|
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Results for Analysis
A |
B |
C |
D |
E |
F |
G |
J |
N |
P |
| . |
Numb. |
Menu |
Cost |
Sell. |
Gross |
Total |
Gross |
Menu |
Item |
| . |
Sold |
Mix |
. |
Price |
Profit |
Gross |
Profit |
Mix |
Categ. |
| . |
. |
(%) |
. |
. |
(E-D) |
Profit (FxB) |
Categ. |
Categ. |
. |
Margarita |
1.600 |
9,04 |
1,30 |
5,00 |
3,70 |
5920 |
High |
High |
Winner |
Veneziana |
1.300 |
7,34 |
1,40 |
6,50 |
5,10 |
6630 |
High |
Low |
Sleeper |
Bologna |
1.900 |
10,73 |
1,60 |
5,50 |
3,90 |
7410 |
High |
High |
Winner |
Roma |
1.100 |
6,21 |
2,00 |
8,00 |
6,00 |
6600 |
High |
Low |
Sleeper |
Napoli |
2.400 |
13,56 |
1,80 |
5,80 |
4,00 |
9600 |
High |
High |
Winner |
Firenze |
750 |
4,24 |
1,70 |
4,50 |
2,80 |
2100 |
Low |
Low |
Loser |
Milano |
1.800 |
10,17 |
2,50 |
7,00 |
4,50 |
8100 |
High |
High |
Winner |
Calzone |
1.500 |
8,47 |
2,00 |
4,50 |
2,50 |
3750 |
Low |
High |
Runner |
Sucuklu |
1.450 |
8,19 |
2,20 |
5,50 |
3,30 |
4785 |
Low |
Low |
Loser |
Pastirmali |
850 |
4,80 |
1,80 |
5,00 |
3,20 |
2720 |
Low |
Low |
Loser |
Vegeterian |
2.200 |
12,43 |
1,60 |
4,00 |
2,40 |
5280 |
Low |
High |
Runner |
Karidesli |
850 |
4,80 |
2,70 |
5,50 |
2,80 |
2380 |
Low |
Low |
Loser |
|
H |
. |
. |
. |
L |
Total |
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|
17.700 |
Average Gross Profit (I/H) |
3,69 |
Gross Profit |
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|
K |
. |
. |
. |
M |
I |
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|
12 |
Average Popularity (100/K) |
8,33 |
65275 |
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Analysis
 Winners (high profit and high popularity)
don't touch this item or increase a little bit the price
Runners
(low profit and high popularity)
increase the price or decrease cost (reduce portion size, decrease food quality)
Sleepers
(high profit and low
popularity)
decrease the price, change the name for attractiveness, change the recipe, relocate on the
menu or promote this item
Losers
(low profit and low popularity)
abandon this item, increase the price to make it a sleeper, or reduce the price to make it
a runner.
TOP
"Hurst" Method, Data for
Analysis
| . |
A |
B |
C |
D |
E |
F |
G |
H |
P |
Q |
| . |
. |
Nbr |
Menu |
Cost |
Selling |
Total |
Total |
Food |
Item |
Item |
| . |
. |
Sold |
Mix |
. |
Price |
Sales |
Food |
Cost |
Value* |
Value |
| . |
. |
. |
(%) |
. |
. |
. |
Cost |
% |
. |
Class. |
1 |
Chicken |
20 |
- |
1,75 |
6,95 |
- |
- |
- |
- |
- |
2 |
Steak |
18 |
- |
4,75 |
11,90 |
- |
- |
- |
- |
- |
3 |
Shrimp |
11 |
- |
2,60 |
7,50 |
- |
- |
- |
- |
- |
4 |
Pasta |
20 |
- |
1,43 |
6,50 |
- |
- |
- |
- |
- |
| . |
. |
I |
. |
. |
. |
L |
|
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Tot. Nbr Sold |
- |
Total Food Cost |
. |
- |
|
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| . |
. |
J |
. |
. |
. |
M |
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Var. Cost |
%32 |
Total Sales |
. |
- |
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| . |
. |
K |
. |
. |
. |
N |
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Food Cost % |
- |
Average Selling Price |
- |
|
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| . |
. |
. |
. |
. |
. |
O |
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Number of items |
- |
Average Number Sold |
- |
|
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| . |
. |
. |
. |
. |
. |
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Goal Value Standart : (1-(K/100))xOxNx(1-((J+K)/100)) |
- |
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TOP
"Hurst" Method Results
| . |
A |
B |
C |
D |
E |
F |
G |
H |
P |
Q |
| . |
. |
Nbr |
Menu |
Cost |
Selling |
Total |
Total |
Food |
Item |
Item |
| . |
. |
Sold |
Mix |
. |
Price |
Sales |
Food |
Cost |
Value* |
Value |
| . |
. |
. |
(%) |
. |
. |
. |
Cost |
% |
. |
Class. |
1 |
Chicken |
20 |
28,99 |
1,75 |
6,95 |
139,00 |
35,00 |
25 |
44,53 |
High |
2 |
Steak |
18 |
26,09 |
4,75 |
11,90 |
214,20 |
85,50 |
40 |
36,14 |
High |
3 |
Shrimp |
11 |
15,94 |
2,60 |
7,50 |
82,50 |
28,60 |
35 |
17,97 |
Low |
4 |
Pasta |
20 |
28,99 |
1,43 |
6,50 |
130,00 |
28,60 |
22 |
46,64 |
High |
| . |
. |
I |
. |
. |
. |
L |
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Tot. Nbr Sold |
69 |
Total Food Cost |
|
77,70 |
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|
| . |
. |
J |
. |
. |
. |
M |
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Var. Cost |
%32 |
Total Sales |
. |
565,70 |
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| . |
. |
K |
. |
. |
. |
N |
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Food Cost % |
%31 |
Average Selling Price |
8,20 |
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| . |
. |
. |
. |
. |
. |
O |
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Number of items |
4 |
Average Number Sold |
17,25 |
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| . |
. |
. |
. |
. |
. |
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Goal Value Standard : (1-(K/100))xOxNx(1-((J+K)/100)) |
35,5 |
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Analysis
High Item Value
(higher than the Goal Value Standard)
keep this item on the menu
Low Item Value
(lower than the Goal
Value Standard)
remove this item from the menu
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