What data does it need?

Sales per dish, coming from your POS or from FoodSync's own orders, and recipe costings with their ingredients.

How often is it updated?

Cost moves with every delivery note, so the analysis is always current.

Does it work for set menus?

Yes. Multi-choice set menus are analysed the same way, and you can ask for a suggestion by margin and expiry.

Does the whole team see it?

No. Margin and cost are granted by role: a waiter doesn't need to see what you make on each dish.

Menu · Profitability

Menu engineering: which dishes make money and which only make work

A dish can sell a lot and leave little, or leave a lot and nobody orders it. FoodSync crosses what you sell with each dish's real margin and places your menu into four quadrants, so you decide with data what to reprice, what to feature and what to drop.

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Updated October 2026

Margin → Threshold: your menu’s median

Stars

Sells well, strong margin. Keep it visible.

Rostit croquettes 124 srv · 71% 1.240 € ↗ 12%
Pork rib rice 96 srv · 68% 1.104 € ↗ 6%

Popular

It sells, but the margin is tight.

Seafood fideuà 138 srv · 44% 1.518 € ↗ 9%
Cannelloni 81 srv · 47% 672 € ↘ 3%

Worth pushing

Good margin, low sales. Suggest it in the room.

Escalivada with anchovies 22 srv · 74% 215 € ↗ 18%
Coca de recapte 17 srv · 69% 148 € ↗ 4%

Needs a look

Low sales and low margin. Rework it or drop it.

Bluefin tuna tartare 9 srv · 38% 148 € ↘ 22%
Quinoa salad 6 srv · 41% 71 € ↘ 11%

Volume →

A recreation of the product screen with sample data.

The four quadrants

Stars: sell a lot with a good margin. Look after them
Plowhorses: sell a lot with a thin margin. Review price or portion
Puzzles: good margin but low sales. Give them visibility
Dogs: neither sell nor earn. Candidates to leave the menu

With the real margin

Most menu analyses use the ingredient's list price. FoodSync uses what you paid for the batches actually used, so a dish that looked profitable may not be once the supplier raises prices.

And a menu suggestion

Beyond the analysis, FoodSync can suggest the set menu by margin and by what's about to expire, so what expires first gets used first.

Frequently asked questions

What data does it need?: Sales per dish, coming from your POS or from FoodSync's own orders, and recipe costings with their ingredients.
How often is it updated?: Cost moves with every delivery note, so the analysis is always current.
Does it work for set menus?: Yes. Multi-choice set menus are analysed the same way, and you can ask for a suggestion by margin and expiry.
Does the whole team see it?: No. Margin and cost are granted by role: a waiter doesn't need to see what you make on each dish.

Keep reading

Demo

Half an hour, with your own numbers on screen

Tell us which POS you run and how you buy. In the demo we set FoodSync up around your case instead of walking you through a generic tour. If we can see it does not fit, we will say so there and then.

We check whether your POS can be integrated today
We work out what your best-selling dish really costs
No commitment and nothing to install

hola@foodsync.es

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