Menu engineering from POS sales with head chef Cristopher's verified costing rules. Send 2-200 dishes with units sold, menu price (inc GST by default) and plate cost; each dish gets contribution margin, menu mix %, food cost % and its class: Star, Plowhorse, Puzzle or Dog (70% popularity rule, sales-weighted average margin), with his action for each. The whole menu is one pool; catering platters are judged on their own. Only a 200 answer is charged; refusals are free.

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