
Harborview Kitchen & Bar
Sample Financial Package · Preview
Margin Deep Dive · Restaurant
Menu Profitability & Plate-Level Costing
Feature popular & high margin — keep it prominentPromote high margin, low volume — drive demandReprice popular, thin margin — raise price / cut costRework or cut low volume & low margin
Menu Profitability Matrix — Popularity vs. Contribution Margin
Each plate placed by units sold per week (across) and dollars contributed per plate (up); dashed lines are the menu averages.
Plate Cost / Item Costing
Final column is the menu price needed for a 33% food cost and the increase to get there; items already at/under 33% show 'At goal.'