Restaurant P&L & Menu Engineering

What you get

A single Excel workbook that connects a full restaurant Profit and Loss statement to a menu engineering analysis — no copy-pasting between files. Item-level food costs roll forward automatically to gross margin and contribution, while a built-in matrix classifies every dish by profitability and sales volume. An Executive Dashboard surfaces the key monthly KPIs without requiring you to dig through the underlying sheets.

Who it's for

Built for restaurant owners, general managers, and food-and-beverage operators who need a clear picture of where margin is made or lost. It fits the moment you are setting new menu prices, preparing a quarterly review, or trying to understand why a high-volume dish is not moving the bottom line.

What's inside

• Assumptions Sheet — central inputs for food cost percentage, labor percentage, rent, and other fixed cost drivers that flow through the entire model
• Menu Items Sheet — per-dish entry for unit cost, selling price, and calculated contribution margin
• Daily Covers and Revenue Log — enter covers each day and monthly revenue builds automatically from your menu item data
• Monthly P&L Statement — structured income statement from gross sales through net operating result, with cost lines sourced from your assumptions
• Menu Engineering Matrix — plots every dish against contribution margin and sales volume, classifying each as a Star, Plowhorse, Puzzle, or Dog
• Executive Dashboard — consolidated view of the KPIs owners and managers need for a fast monthly read
• Linked formulas that roll item-level cost up to gross margin and contribution with no manual calculation

How to use it

Open the workbook in Excel or Google Sheets and begin with the Assumptions Sheet, entering your cost structure for the period. Add your menu items with their costs and prices, then log daily covers as you trade. Revenue, the P&L, the Menu Engineering Matrix, and the Executive Dashboard all update automatically as data flows through the connected sheets.