Payment protectionDetails
- Revisions within the package are free.
- If you do not respond within 3 days of delivery, the work is accepted automatically.
The money is reserved when you pay and released only once you accept the work.
Example result
Data analysis: 9 months of bookings at a family-run guesthouse
Key numbers
| Metric | Value |
|---|---|
| Bookings (excl. cancelled) | 251 |
| Room nights sold | 689 |
| Revenue | $78,540 |
| Average rate per night | $114 |
| Cancellation rate | 11.6% (33 of 284) |
| Average stay | 2.7 nights |
Summary by channel
| Channel | Bookings | Share of revenue | Avg. rate | Commission | Net per night |
|---|---|---|---|---|---|
| Booking platforms | 142 | 54% | $109 | 15% | $93 |
| Direct (phone, email, website) | 87 | 38% | $126 | 0% | $126 |
| Local travel agent | 22 | 8% | $102 | 10% | $92 |
Direct guests pay more, stay longer (3.4 nights vs 2.3) and bring $33 more per night after commission than platform guests.
Trends and outliers
- July and August made 41% of revenue; occupancy reached 93%.
- March and April were weakest (occupancy 38%), but weekend nights still sold at 79%: the gap is midweek.
- Cancellations were 19% for platform bookings with free cancellation and 4% for direct bookings with a deposit.
- Outlier: 6 bookings in May at $45 per night. These are all one corporate group with a manual discount; they were kept in totals but flagged.
Findings
- Your most profitable guests are direct, returning guests, yet only 14% of platform guests were invited to book direct next time.
- Midweek in spring is the only real gap; weekends sell themselves.
- Free cancellation on platforms costs about 27 lost nights over 9 months.
Recommendations
- Add a "book direct" card at check-out with a 10% returning-guest rate: still $20 above platform net.
- Create a midweek spring offer (3 nights for the price of 2, Sun–Thu) for March–April.
- Switch platform listings to a non-refundable rate at 8% off alongside the flexible one.
- Track the booking channel for every guest from now on: 17 rows had no channel and were grouped as "direct".
All totals were cross-checked against the monthly sums in your sheet; the difference is $0.
Client: a 12-room guesthouse by a lake, run by two owners Data: 284 booking rows, January to September (date, room type, nights, channel, price paid, cancellation) Question asked: "Which channel and which months actually make us money, and where are we losing it?"
The client and all details are made up.
About this service
Some dishes sell well but earn little, others earn a lot but nobody orders them, and a menu built on habit hides both. From your POS sales and food costs we calculate each item's contribution margin and popularity and sort the menu into stars, plowhorses, puzzles and dogs. For each group you get clear moves: reprice, reposition on the menu, rework the recipe or remove.
What is included
- What you getA menu report with margin and popularity for every item, the four-group matrix, category breakdowns, findings and specific menu changes, as formatted text with tables on the order page. You also get it as a Word (.docx) report with the tables in Excel (.xlsx).
- Margin per itemPrice minus food cost
- PopularityShare of category sales
- Menu matrixStars, plowhorses, puzzles, dogs
- Category viewStarters, mains, desserts, drinks
- Menu movesReprice, reposition, rework, remove
How it works
- 1BriefYou paste or attach sales and food costs
- 2AnalysisWe place every item in the matrix
- 3ReportYou get moves for each dish
What we need from you
An item sales report from your POS for one period pasted as CSV or screenshots, menu prices, food cost per item, and the menu categories. Documents can also be attached as PDF, Word or Excel files.
We will ask you:
- What kind of place is it?
- Which period do the sales cover?
- Do you know the food cost of each dish?
- Are you planning a menu change soon?
Compare packages
| Packages | BasicUp to 30 menu items$15 | StandardUp to 80 menu items$35 | PremiumUp to 200 menu items$69 |
|---|---|---|---|
| Deadline | 1 day | 2 days | 4 days |
| Revisions | 1 | 2 | 3 |
| Menu items | up to 30 | up to 80 | up to 200 |
| Summary tables | up to 3 | up to 6 | up to 10 |
| Recommendations | Short | Yes | Detailed |
| Order Basic | Order Standard | Order Premium |
Payment protection
You pay when you order, but the money is released only for accepted work.
- Fixed priceThe package price does not change after you pay.
- The money is reservedWhen you pay, the amount is only reserved. It is released to the service once you accept the work.
- Checked before deliveryEvery result goes through a quality check before it reaches you, and you see it on the order page before accepting it.
- Free revisionsAsk for changes within your brief as many times as the package allows.
- Acceptance after 3 daysIf within 3 days of delivery you neither accept the work nor ask for changes, it is accepted automatically. If you write in the order chat after delivery, the order waits; once we answer, we may start the 3 days again and will say so in the chat.
- Redo or a full refundIf the result does not match your brief and the revisions did not fix it, or the work takes more than twice its deadline, write in the order chat: we will redo the work or refund the payment in full.
Questions and answers
I do not know the food cost of every dish. Can you still help?
We can rank popularity without it, but the matrix needs margins. Even rough food costs from your recipe cards are better than none.
Can I use screenshots from my POS?
Yes, up to three. For a big menu, export the item sales report and paste or attach it as text.
Do you redesign the menu too?
No, you get the analysis and where each dish should go. Menu design is a separate service.