Item Sales tells you what sold today. Item Analysis tells you what an item has been doing for two years.
Finding an item
Every item your venue has ever sold, as a card with its lifetime quantity. Filter by category, or search by name.
The count is large — five hundred items is normal for a full menu with modifiers and seasonal specials. Search is faster than scrolling.
The item
Click a card.
Period — 30 Days, 90 Days, 1 Year, 2 Years. Everything on the page follows this choice.
Net sales — what it earned over the period.
Total qty sold — how many.
Avg daily qty — per day.
Days with sales — 30 / 30 means it sold every day. 18 / 30 means it did not.
The chart — net sales over the period.
Days with sales is the one to read
An item at 30 / 30 is a fixture. Take it off and people notice.
An item at 18 / 30 sold on some days and not others. That is either a weekend dish, or a special, or something people order once and never again.
An item at 4 / 90 is not on your menu. It is on your POS.
The chart
Peaks and troughs are usually your week: Saturday up, Tuesday down. That is not a signal, it is a restaurant.
What is a signal: the level moving. An item whose peaks were $2.4k in June and $1.8k in July is fading. An item that was flat and started climbing is working.
Switch to 1 Year to see whether a dish is seasonal or dying. Thirty days cannot tell you the difference.
What it is for
Menu decisions. Which dishes earn their place, which are there out of habit, and which are seasonal and should come back.
For what a dish costs rather than what it earns, that is Food Cost — the other half of the same question.
Next
FOH — the same numbers, by server.