The menu dashboard — what's actually selling

Every plate you’ve ever rung up, sorted by what it did for you. Nothing to set up; it keeps itself current.

The rule

Look at food and drink separately before judging anything. A dish that looks weak next to bottled water might be a star among other dishes, and the only fair comparison is against its own kind.

Food and drink, kept apart

The All · Food · Beverage switch matters more than it looks. A ฿45 water selling three thousand times and a ฿320 pasta selling three hundred are different businesses sharing a kitchen — on one chart the water flattens everything you cook into an unreadable corner.

Leave it on All for the whole picture; switch to either side and every chart redraws using only that.

The four kinds of dish

The most useful chart asks two things of each item: does it sell a lot? and does it earn well?

Kind	Sells	Earns	What to do
Star	a lot	well	Protect it. Feature it, photograph it, never drop it.
Plowhorse	a lot	thinly	Nudge the price or shave the cost. Small moves here are real money.
Puzzle	a little	well	Reposition — better name, better photo, higher up. The margin’s there; the attention isn’t.
Dog	a little	poorly	Rework or retire. It earns neither money nor footfall.

Bubbles sit left-to-right by sales, bottom-to-top by price, sized by revenue. Two faint lines mark the middle of your menu, so “a lot” is relative to your own dishes.

One honest caveat

The vertical axis uses menu price, not profit after ingredients — there isn’t a reliable cost for every dish yet. Read it as premium versus cheap for now. The four kinds still hold, and it sharpens later without you reading it differently.

Good to know

Nothing here is editable. It mirrors the till; if a number looks wrong the fix is upstream.
It reads all your history, blending old till and new, so switching systems leaves no gap.

Cirrus — bringing an existing till’s history in
How the AI thinks about your menu — the other half of the picture
The money questions — pricing against the street