How ABC-analysis works

ABC analysis groups items based on their contribution to results, making it easier to identify priorities. Segments “A”, “B”, and “C” usually follow the 80/15/5 rule by profit contribution.

1. Open Reports → ABC-analysis in the management console.
2. Select the period, waiters, and categories.
3. Review the report data and segments “A”, “B”, and “C”.

What the columns in ABC-analysis mean

The report shows key indicators for each item during the selected period.

• Sales — the number of sold units for the selected dish during the selected period.

• Sales, % — the item’s share of total sales quantity during the selected period.
  For example, if a dish shows 7%, it means the dish accounts for 7% of all sold items during that period.

• Revenue — the total sales amount for the item during the selected period.

• Revenue, % — the dish’s share of total revenue during the selected period.
  For example, if an item shows 11%, it means it generated 11% of the total revenue during that period.

• Profit — the actual venue income from selling the dish during the selected period after deducting cost of goods sold, taxes, discounts, bonuses, gift cards.

• Profit, % — the item’s share of total profit during the selected period.
  For example, if an item shows 12%, it means it generated 12% of the total profit from all dishes during that period.

What segments “A”, “B”, and “C” mean

Group A ≈ 80% of results. A small number of items generates most of the revenue and profit.

Recommendations:

• keep these items in stock,
• monitor cost,
• control preparation speed.

Group B ≈ 15%. Stable mid-performing items.

Recommendations:

• test modifiers,
• run promotions,
• experiment with menu placement.

Group C ≈ 5%. Low-performing long-tail items.

Recommendations:

• review recipes,
• check pricing,
• improve menu placement.

💡 To check which products or dishes were not sold today, select today’s date in ABC analysis and review the Sales column.

Why a bestseller may not appear in segment “A”

• Low profitability. A popular dish with a high purchase cost and low markup may generate less profit than other items. As a result, it falls into segments “B” or “C”.

• Missing ingredient deliveries. If ingredient supplies are not recorded, cost of items sold is calculated incorrectly. This distorts the profit.

• Incomplete dish setup. If ingredients are missing from a dish recepy, profit is also calculated incorrectly. This can lower the item’s segment ranking.

• Incorrect analysis period. Short periods of 1–3 days produce unstable segment distribution.

For more accurate analysis, select at least one week or one month.

For example, “Filter coffee” may have a high margin and appear in segment “A” by profit even with average revenue. “Ribeye steak” may generate high revenue but have a high food cost, placing it in segment “B” by profit.

If you notice unusual indicators, review the affected dishes: ingredients, cost of goods sold, gross weight, net weight.