Profitability and Pareto: where to review margin

Where do I see which final preparations leave margin?

Open Profitability in the sidebar. The report combines two views: profitability by final preparation and ingredient cost Pareto. It is available in Mise Pro and Mise Pro HACCP; if locked, check the plans.

The table includes active final preparations. Open a record by clicking its name, and sort by name, cost, selling price, margin or food cost. The initial order is ascending margin, so you can start with the lowest.

Which price and cost does the table use?

Cost per sale unit comes from the cost saved in the record. The selling price in this report is the suggested price, not an average of receipts or the price of a particular sale format.

Margin uses the total cost per sale unit, including allocated consumables. Food cost uses edible product cost per unit. Without a positive suggested price, the percentages are left uncalculated. The formulas are explained in food cost and margin.

Before changing a tariff, compare the suggested price with what you actually charge in your sale formats.

How do I read the colors and averages?

Colors are references for reviewing the figures:

Indicator	Green	Amber	Red
Margin	60% or higher	40% or higher and below 60%	Below 40%
Food cost	Up to 30%	Above 30% and up to 40%	Above 40%

The summary averages count only preparations with a selling price. Each record has equal weight: they are not weighted by units sold. A color alone does not determine which product to withdraw or demonstrate business profit. For sales, staff and fixed costs, continue with P&L management.

What does ingredient Pareto measure?

It adds the cost of ingredient lines in your own active final and intermediate preparations, using their quantities and waste rates. Each preparation definition counts once. Ingredients are ranked from highest to lowest cost, with their amount and percentage of the total.

It is not purchasing spend for a period, stock consumption or a sales-weighted analysis. It also excludes packaging cost. It helps identify which ingredients concentrate cost in the records you have.

It shows the top 25 and tells you how many remain outside the list. The letter depends on the cumulative percentage up to that row: A up to 80%, B above 80% and up to 95%, C above 95%. The bar compares each amount with the highest-cost ingredient; the percentage written beside it is its share of the total.

What should I check before making decisions?

1. Complete missing prices. An unpriced ingredient contributes zero; the summary warns about it and the displayed cost is understated.
2. Correct incompatible units. Those lines are omitted, and the report shows how many could not be costed.
3. Start with the highest-cost ingredients. Review their active price, purchase format and waste; compare supplier prices.
4. Open low-margin preparations. Check quantities, yield, consumables and price before deciding on a change.
5. Compare with actual activity. Commercial priority also depends on how much you sell; this report does not supply that volume.

These are review steps, not automatic changes: the report displays the data and the business decides on prices and offerings.