Know what every item earns.
Then price it.
You priced the menu in January and your costs have moved since. See every item ranked on what it earns and how well it sells, before you change a price.
The menu, in one place, with its costs.
An item's price, its cost, its recipe and what it sells in a week all live together. Every other page here reads off it, so a vendor moving a price shows up on the item that uses it instead of waiting for somebody to notice at the end of a quarter.
A straight read on every item you sell.
What is working, what is not, and the move that follows, item by item, built from the numbers rather than from what anybody happens to like eating. Every operator gets attached to their own recipes, and this is the page that gives you the second opinion you would pay for.
Stars, Plowhorses, Puzzles and Dogs.
Every priced item is sorted against the others in its own category and given the move plus the number behind it, so the thing you push hardest is not quietly the thing earning least. Price changes are logged with the date, which is how you find out afterwards whether one worked.
What is eating your margin, at the top.
Every item with a recipe, costed off the live prices of its ingredients and ranked by cost percentage so the worst offenders sort to the top. Nothing to set up and nothing to edit. It is a read: open it, see which items moved against you, and start with those.
Give it ninety days before you pull it.
A slow, low-margin item is not always a bad one. Sometimes it is a good one buried in a bad slot with a weak description. Move it, rewrite it, and run it ninety days against the baseline it sells today, so pulling it or keeping it is a decision with a before and an after on it.
Four complete items, or it will not rank them.
A category with fewer than four costed items gets a setup card instead of a ranking, because the groups are worked out against the other items in that same category and three of them cannot tell you much.
It will not invent a cost it does not have either. That is the difference between a number you can take to a price change and one you are only hoping is right.
The questions about pricing a menu.
What operators ask before they reprice anything.