Ember & Oak Bistro • Real-time profitability optimization
Primary drivers: Avocado spike ($6.1K), portion drift ($4.2K), waste ($3.8K)
| Item | Category | Quadrant | Popularity | CM $ | CM % | Food Cost % | Action |
|---|---|---|---|---|---|---|---|
| Braised Short Rib | Entree | Star | 342 | $18.40 | 68.1% | 24.2% | Promote |
| Truffle Fries | Appetizer | Star | 428 | $6.20 | 72.4% | 18.6% | Maintain |
| Fish Tacos | Entree | Plowhorse | 516 | $8.90 | 51.2% | 33.8% | Reprice +$2 |
| Caesar Salad | Appetizer | Plowhorse | 389 | $7.10 | 54.6% | 29.4% | Portion control |
| Wagyu Burger | Entree | Puzzle | 124 | $14.20 | 61.8% | 26.1% | Feature/upsell |
| Lobster Bisque | Appetizer | Puzzle | 86 | $9.80 | 58.3% | 28.9% | Menu repositioning |
| Seasonal Vegetable Medley | Side | Dog | 58 | $3.10 | 42.1% | 38.2% | Consider 86 |
| Vegan Power Bowl | Entree | Dog | 47 | $4.60 | 38.7% | 42.6% | Eliminate |
Insight: Summer LTO drove strong traffic but insufficient margin conversion. LTO food cost 34.8% vs. 27.6% core menu average. Recommend: reprice or reformulate high-cost LTO items.