Menu Profit Manager: your menu's profit at a glance

Menu Profit Manager ties your supplier invoices, your ingredient prices and your recipes together, so you always know what every dish really costs to put on a plate — and what happens to your margin when a supplier puts a price up.

How the pieces fit together

The loop is simple: your supplier invoices come into Open Pantry (uploaded, or read automatically), the prices on them keep your ingredient costs current, every recipe that uses those ingredients is re-costed automatically, and any dish pushed over its target food-cost percentage lands in the Needs repricing queue with a suggested new menu price. You never have to re-key a price list to keep your menu costs honest.

Your Home dashboard

The Home screen puts the numbers that matter up front:

• KPI strip — Food Cost %, Beverage Cost %, Average Dish Margin, Spend This Week, and Invoices to Review.
• Menu Profit Alerts — recent price changes and any dishes now below their target margin, linking straight to the repricing queue.
• Dish Margins — your top earners and the dishes that need attention.
• Spend Trend and Purchased by Category — where the money is going.

The Menu Costing board

Under Menu Costing, every recipe appears as a tile with its cost per portion, food-cost % and a 90-day cost sparkline so you can spot a creeping dish at a glance. A Food / Beverage toggle at the top scopes the whole board and its insight cards — beverage recipes get their own (lower) default cost target.

From here you can open any recipe for the full picture (see Recipes, portions and batch costing), import recipes in bulk (see Import your recipes), and review price changes (see Price changes, cost history and the repricing queue).