Solution
Menu engineering software for restaurants and food groups
tSpoonLab connects or imports POS sales data with recipes and theoretical food cost to show not just what you sold, but which products drive revenue, popularity and expected margin across every location.
Why sales dashboards fall short
Sales data without cost and product structure tells you volume, not performance.
Most dashboards tell you how much you sold. They don't tell you the margin each product leaves, which dishes sell a lot but earn little, which products have no cost linked, or what to review on the menu.
From sales data to product profitability
tSpoonLab connects POS sales with structured recipes and theoretical cost models, so each product is analyzed not only by revenue and quantity, but by theoretical food cost, contribution and expected profitability.
- Revenue by product, period and location.
- Quantity sold by product and modifier.
- Theoretical cost linked to sales.
- Expected margin visibility by dish or menu item.
- Products sold with or without cost structure.
Menu engineering built into sales analysis
See which products are popular, which are profitable, and which need action.
- Popularity vs profitability analysis.
- Identify stars, puzzles, plow horses and underperformers: products that sell well and earn well, products with good margin but low demand, products that sell heavily but leave weak margin, and products that underperform on both sides.
- Compare products by sales share and contribution.
- Spot products with high sales but low margin.
- Spot products with good margin but weak demand.
Menu engineering stops being a spreadsheet exercise and becomes part of daily operational analysis.
See what sells most, by value and by volume
Some products lead in revenue, others in quantity. tSpoonLab shows both.
- Top products by revenue.
- Top products by quantity.
- Modifier sales.
- Grouped product / combo performance.
- Period-over-period comparison.
Spot sales that are not properly costed
Not every sold product is fully structured. tSpoonLab helps identify products with cost data, POS items not linked to recipes, products sold without cost structure, or items pending setup, making reporting more accurate and control tighter.
Analyze sales by client, channel or cost center
- Top clients by sales.
- Sales by cost center.
- Sales by location or outlet.
- Group-level comparison.
- Period comparison by unit.
Sales connected to theoretical food cost
Because sales connect to structured recipes, tSpoonLab calculates the theoretical food cost of what was sold. This gives teams expected profitability by product and period. Measuring real cost vs theoretical, including purchasing, inventory, waste and stock variance, is handled in Food Cost Control.
Track changes over time
Compare performance across days, weeks, months or selected periods to detect product trends, shifts in sales mix, changes in profitability and anomalies worth investigating.
Frequently asked questions
Turn sales into menu decisions
See how tSpoonLab connects sales, recipes and theoretical cost so you know which products to promote, re-price, rework or remove across every location.
Schedule a discovery call