The five dishes eating your kitchen
Use your last 30 days of sales to find your five lowest sellers, then check what each one asks of your kitchen.
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What you’ll learn
- How to pull your five lowest-selling dishes from your POS
- Why units sold alone doesn't tell the whole story
- Checking each dish's preparation time and number of ingredients
- Deciding whether a dish is earning its place on the menu
About this lesson
What are the worst-performing dishes on your restaurant menu?
Don't delete them yet.
In this EDC Masterclass, Ali Solak shows you a simple restaurant menu analysis you can do using your POS and the last 30 days of sales.
Find your 5 lowest-selling dishes.
Then check three things:
- Units sold
- Preparation time
- Number of ingredients
Because a dish that sells badly isn't necessarily your biggest problem.
A dish that sells badly AND consumes kitchen time, ingredients, storage and staff attention could be costing your business far more than its sales report shows.
This is practical menu engineering for restaurant, café, pub and coffee shop owners.
Your Business Check:
Take your five worst-selling dishes from the last 30 days.
Record:
- Units sold
- Preparation time
- Number of ingredients
Then ask:
Is this dish earning its place on my menu?
The goal isn't automatically to remove low-selling dishes.
The goal is to understand what each dish demands from your operation.
That's how you start looking at your menu as a business system — not just a list of food.