Profitability & Pricing
Compare what each order leaves behind under consistent assumptions.
- What the cheaper case costs after trimming and prep
Compare whole and prepared ingredients at the same usable output. Then separate time released in the kitchen from money that actually leaves the payroll.
- Where packaging, monthly fees, and promotion costs belong
Keep a transaction view, a channel-period view, and a shared-overhead view. A useful allocation should explain the business without pretending every allocated dollar disappears with an order.
- How much volume must a discount add—and how much can a price rise lose?
Solve the contribution equation before testing customer response. A ten-percent discount can require far more than ten-percent additional sales.
- Compare dine-in, direct, and delivery by what one order leaves
Use the same basket and cost boundaries first. Then ask whether the channel adds an order, moves an existing one, or consumes scarce kitchen capacity.