Worksheet fields
Item name
Section
Current price
Cost estimate
Popularity estimate
Margin estimate
Customer clarity
Action: keep, rewrite, reprice, move, remove, or test
How to use it
Use the worksheet after the current public menu is structured. Review one section at a time so the owner is not forced to redesign the full menu at once.
Mark best-known items first.
Mark confusing item names.
Find items with unclear prices or weak descriptions.
Decide what should be more visible.
Update the public menu only after owner approval.
What this worksheet is not
This is not a POS profitability report. It is a practical owner review tool. Use food-cost and sales systems for exact margin analysis.
Questions owners ask
Can staff fill this worksheet?
Staff can add notes, but owner approval should remain the final source before public changes go live.