Category Revenue & Cost Benchmark
// All outlets combined · Jan 2026Revenue contribution · Bar colour = food cost % vs 28–33% budget band
📍 7 outlets + Central Kitchen across Mumbai & Thane. Click any outlet card to isolate its data across all tabs. Kurla and Thane are above the 33% cost ceiling. Dadar leads efficiency at 27.4%.
Dadar
Best Cost Control
27.4% food cost
Kurla
Highest Cost Outlet
35.8%, above ceiling
Thane
2nd Highest Cost
34.1%, above ceiling
8.4 pts
Cost Range Gap
27.4% → 35.8%
Outlet League Table
// Click a card to filter all tabs to that outletFull Outlet Performance
| Outlet | Revenue (₹) | Covers/Day | Avg Ticket (₹) | Food Cost % | Spoilage (₹) | Variance (₹) | Ck Transfer (₹) | Status |
|---|
Cost % Visual Benchmark
// Target 28–33%Food cost % per outlet, budget ceiling 33% shown
Category Performance
// Revenue, volume & food cost %| Category | Qty Sold | Total Cost (₹) | Revenue (₹) | Cost % | Contribution | Status |
|---|
Top Revenue Drivers
// Bar width = revenue · Colour = cost %Revenue per item · Green <28% · Amber 28–33% · Red >33%
Combos & Add-Ons: Deep Dive
// Best margin opportunity✅ Combos and beverages are your highest-margin categories. Cha (masala tea) runs at just 14.2% food cost and Buttermilk at 11.8%. Every combo upsell drives significant margin improvement. FOH staff should be trained to pitch a Vada Pav + Cha combo at every transaction, on 30% of covers this adds ~₹1.2L/month in margin.
| Item | Qty | Cost/Unit (₹) | Sale Price (₹) | Cost % | Revenue (₹) | Action |
|---|
💡 Variance = Actual vs Recipe (Theoretical) Consumption. In a central kitchen model, variance can occur at the Central Kitchen level (during prep) or at outlet level (during assembly/service). Both are shown here. Negative = loss. Positive = favourable.
Variance: Central Kitchen vs Outlet Level
// Where is the leak?Variance split: Central Kitchen prep vs Outlet service
Variance by Outlet
// Which outlet over-consumes mostNet variance loss per outlet (₹): Red = problem outlet
🔴 Top Loss Items
// Over-consumed vs recipe| Material | Level | Actual | Ideal | Var | Value (₹) |
|---|
🟢 Favourable Items
// Under-consumed: check recipe cards| Material | Level | Actual | Ideal | Var | Value (₹) |
|---|
Spoilage by Category
Spoilage value per ingredient category
Spoilage by Outlet
// + Central KitchenSpoilage value per location (₹)
Top Spoilage Items
// By value across all locations| Item | Category | Location | Value (₹) | % of Total | Priority |
|---|
All
🔴 Critical (>35%)
🟡 Watch (28–35%)
🟢 Healthy (20–28%)
⭐ Star (<20%)
| Item | Category | Qty Sold | Cost/Unit (₹) | Sale Price (₹) | Food Cost % | Revenue (₹) | Status |
|---|
4
Urgent Actions
Immediate attention
3
Review Items
Within 2 weeks
3
Opportunities
Leverage & grow
~₹2.8L
Monthly Savings Potential
If all actions executed