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MenuBrik pages

MenuBrik is not on sale yet: a small group of cafés are using it early. If you would like early access, email support@brik.ly.

MenuBrik has three pages in the sidebar. The Dashboard and Menu performance pages have a tab for every site with a till and one for All locations. A site you have switched off keeps a read-only "(closed)" tab while it has sales in the last 90 days (see Multi-Site Tenancy).

Dashboard​

Your morning briefing: what sold yesterday and where it is heading.

  • Yesterday - sales ex-VAT, transactions, average order value, items per order and the peak hour, against a typical day for that weekday. Transactions are sale orders: opening the cash drawer, an order that only gives a refund, and an empty ticket don't count. Items per order is the units sold per order, not the till lines.
  • Trend - your sales over recent weeks, with an hour-by-hour chart of yesterday against a typical day.
  • Manager's briefing - the items worth a look next, your most ordered items and your top earners.
  • Since last week - what changed since the previous weekly snapshot.

Days your site was shut are reported as closed rather than as a quiet day or a till problem (see Opening hours and closed dates).

Every item over the last 7, 30 or 90 days, ranked by the gross profit it made. You can rank by revenue, units sold or fastest growing instead, filter by category, and export the list.

Units sold are net of refunds given in the period, so an item refunded in full shows 0, and a period that only holds a refund can show fewer than 0. Its cost and stock still count the units made. The average price is the dish's own takings, without its extras, over those units, so refunding a dish on its own doesn't read as a discount. A refund that includes paid extras can still lower the dish's average price and actual margin, and so raise a price leak (see What it reads). The same goes for units sold in an item's workspace.

An item's revenue growth, week on week or month on month, shows no figure when the earlier week or month sold under £5. Large real moves are shown as they are.

  • Items - the tab the page opens on: your Menu health score and headline figures, the Needs attention panel, and the items in sections (top earners, the middle, quiet items, losing money, needs cost data) with their flags. Rank your menu by switches between Profit, Revenue, Units sold and Fastest growing.
  • Categories - each till category's sales, average price and gross margin against the previous period of the same length.
  • Explore - Profit vs volume, a chart of each costed item's units sold against the profit it made. Select an item to open its workspace.
  • Dayparts - what sells when, across five trading bands from early morning to evening.
  • Modifiers - each modifier set: what it sold, what it took ex-VAT and what it cost. A set with cost data that took nothing says "no takings".

On Categories and Dayparts, the margin is worked out on costed sales: items whose recipe had a cost above zero on the day they sold. It includes those items' paid modifiers, both what they took and what they cost, and a paid modifier with no cost data counts at no cost. The margin is that profit divided by the costed sales' takings. It only shows when costed sales make up at least 60% of the takings behind the figure. On the Modifiers tab, a margin uses only the modifier uses with a known cost, and shows when those make up at least 60% of the option's or set's takings. Below the floor MenuBrik leaves the margin blank rather than show a misleading figure.

Choose an item to open its workspace: its sales and margin week by week, when it sells through the day, its dine-in and takeaway split, the cost and margin of its modifiers and, for an item priced thin, a suggested price you can try out and save as a what-if. Brikly never edits your till: to charge a new price, change it on your POS.

Margin targets sits on this page too. See Margin targets and keeps.

Kitchen complexity​

Which dishes justify their prep effort. For each recipe it shows how many ingredients it uses, how many are used by no other dish, the labour per portion where your recipes carry labour (see Labour), and a verdict: keep it, or review it as a quiet seller or an item losing money that costs effort to keep.