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Know what the menu earns.
Dish-level performance, day-part sales and outlet comparisons - with recipe costs behind the numbers, so you see margin, not just revenue.
Functionality
What F&B analytics shows
Dish-level performance
Sales by dish, not just by day - see what actually moves, what dies on the menu and what only sells on weekends.
Margin, not just revenue
With recipe costs behind each dish, reports show what the menu earns - the ₹300 dish with ₹90 of ingredients beats the ₹400 one with ₹220. Explore →
Day-part analysis
Breakfast, lunch, evening, late night - sales split by day-part show when the kitchen earns and when it idles, so staffing and prep can follow demand.
Channel mix
Dine-in, takeaway, QR orders and aggregator sales side by side - see where growth is actually coming from.
Outlet vs outlet
Compare outlets on sales, margin and menu mix - spot which kitchen runs tight and which needs attention.
Numbers wherever you are
Dashboards travel with you, not with the counter - check the day from anywhere.
How it works
From the day’s trading to the next menu
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1
Sales stream in, dish by dish
Every bill lands as data - by dish, by channel, by outlet - as the day trades.
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2
Recipe costs attach the margin
Each dish carries its ingredient cost, so reports show what the menu earns, not just what it takes.
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3
Day-parts split the day
Breakfast, lunch, evening, late night - when the kitchen earns and when it idles, so prep and staffing follow demand.
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4
Channels sit side by side
Dine-in, takeaway, QR and aggregator orders compared directly - growth gets a source.
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5
Outlets compare, decisions follow
Which kitchen runs tight and which drifts; what to push, reprice or drop - settled by numbers, wherever you are.
Outcomes
What changes for the owner
Menu decisions get evidence
What to push, reprice or drop stops being a debate - dish-level margin settles it.
Menu engineering, live.Prep follows demand
Day-part data shows what sells when - kitchens prep for the rush that actually comes.
Less wastage, fewer sell-outs.Weak outlets surface early
Side-by-side comparison shows a drifting outlet in weeks, not at year-end.
Fix it while it’s small.Channel strategy runs on data
Knowing what delivery actually contributes shapes where you invest next.
Growth you can verify.Where it fits
From one café to a network
A single café uses day-parts to prep for the rush that actually comes; a delivery-heavy QSR reads its channel mix before deciding where to invest; a chain spots the drifting outlet in weeks instead of at year-end.
The numbers come from the rest of the suite - billing supplies the sales, recipes supply the costs - and through DINO’s ERP and API layer the same data feeds Power BI and the back office.
Questions, answered.
What can I see at dish level?
Sales volumes, revenue and - because recipes cost each dish - margin, for every item on the menu.
What is day-part analysis?
Sales broken down by time of day: breakfast, lunch, evening, late night. It shows when the kitchen earns and helps match prep and staffing to demand.
Can I compare my outlets?
Yes. Outlets are compared side by side on sales, margin and menu mix.
Does it separate dine-in from delivery sales?
Yes. Channel mix reporting shows dine-in, takeaway, QR and aggregator orders separately.
Can I check performance without being at the restaurant?
Yes. Dashboards are accessible away from the counter, so you can check the day from wherever you are.
Where do the food-cost numbers come from?
From recipe management - each dish’s ingredient cost feeds the margin you see in analytics.
What is menu engineering?
Deciding what to promote, reprice or drop based on how each dish actually performs - its sales volume against its margin. DINO supplies both numbers per dish, sales from billing and cost from recipes, side by side across the whole menu.
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