Margin.Harbor & Main
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Sales

Harbor & Main sample POS data · 1969-12-02 to 1969-12-31

Units sold

6,853

14 POS items

Net sales

$96,317

Last 30 days of sales

Theoretical food cost

$21,678

Units × today's recipe cost

Theoretical food cost %

23.1%

Volume-weighted

Theoretical gross profit

$72,318

Before labor and overhead

Cost figures are theoretical: they apply today's recipe costs to the units you actually sold. Margin holds no historical cost snapshots, so these are not audited actual food costs and they exclude waste, over-portioning, comps and shrinkage.

Nothing here is net profit. Labor, rent, utilities and other overhead are not part of Margin's data.

2 POS items (309 units) are unmapped and excluded from every cost and margin figure above.

Daily volume

Units sold per business day in this period.

Dec 2, 1969Units sold per dayDec 31, 1969

High-volume margin risks

Items selling above your median volume while sitting under or near target margin.

  • Shrimp & lemon pasta

    678 units sold at 69.1% gross margin — closing the target gap is worth about $339.00 over this period at the same volume.

Pricing scenarios

What the same volume would have produced at the recommended price.

  • Braised short rib

    At the same 280 units sold, pricing Braised short rib at $40.50 instead of $34.00 would have produced approximately $1820.00 more gross profit before labor and overhead — assuming demand held steady, which is not guaranteed.

  • Seared scallops

    At the same 222 units sold, pricing Seared scallops at $31.50 instead of $26.00 would have produced approximately $1221.00 more gross profit before labor and overhead — assuming demand held steady, which is not guaranteed.

  • Seared salmon plate

    At the same 419 units sold, pricing Seared salmon plate at $22.25 instead of $21.00 would have produced approximately $523.75 more gross profit before labor and overhead — assuming demand held steady, which is not guaranteed.

  • Shrimp & lemon pasta

    At the same 678 units sold, pricing Shrimp & lemon pasta at $16.00 instead of $15.50 would have produced approximately $339.00 more gross profit before labor and overhead — assuming demand held steady, which is not guaranteed.

Menu engineering

Popularity against contribution per sale.

Sells well · strong contribution

Protect these. Guard their recipe cost and keep them visible on the menu.

  • Crispy chicken sandwich753 × $11.71
  • Cream & parm pasta493 × $14.34

Sells well · weak contribution

Highest-leverage fixes — small per-plate gains repeat across a lot of covers.

  • Harbor cheeseburger1,081 × $10.91
  • Hand-cut fries1,242 × $6.58
  • Shrimp & lemon pasta678 × $10.64
  • Little gem Caesar608 × $10.67

Sells little · strong contribution

Worth more attention: good money per plate, but few people order them.

  • Braised short rib280 × $21.33
  • Seared salmon plate419 × $13.88
  • Mushroom toast338 × $11.29
  • Seared scallops222 × $16.70

Sells little · weak contribution

Candidates for repricing, rework, or removal.

  • Chocolate torte247 × $8.86
  • Simple green salad183 × $6.95

Items are split at the median of your own menu for this period: units sold sets the popularity axis, contribution per sale sets the profitability axis. Items exactly on the median count as high.

Menu mix

Every POS item in the period, highest volume first.

  • Hand-cut friesHealthy

    1,242 units · 18.1% of covers · $8,561.84 net

    $8,167.31
    4.6% food cost
  • Harbor cheeseburgerHealthy

    1,081 units · 15.8% of covers · $16,098.00 net

    $11,795.45
    26.7% food cost
  • Crispy chicken sandwichHealthy

    753 units · 11.0% of covers · $10,381.28 net

    $8,813.98
    15.1% food cost
  • Shrimp & lemon pastaWatch

    678 units · 9.9% of covers · $10,458.16 net

    $7,213.09
    31.0% food cost
  • Little gem CaesarHealthy

    608 units · 8.9% of covers · $7,767.24 net

    $6,487.59
    16.5% food cost
  • Cream & parm pastaHealthy

    493 units · 7.2% of covers · $8,316.40 net

    $7,068.49
    15.0% food cost
  • Seared salmon plateWatch

    419 units · 6.1% of covers · $8,584.80 net

    $5,814.16
    32.3% food cost
  • Mushroom toastHealthy

    338 units · 4.9% of covers · $4,677.68 net

    $3,816.31
    18.4% food cost
  • Braised short ribBelow target

    280 units · 4.1% of covers · $9,362.24 net

    $5,973.28
    36.2% food cost
  • Chocolate torteHealthy

    247 units · 3.6% of covers · $2,685.76 net

    $2,188.89
    18.5% food cost
  • Seared scallopsBelow target

    222 units · 3.2% of covers · $5,660.72 net

    $3,707.12
    34.5% food cost
  • Bar snack mix
    Unmapped

    189 units · 2.8% of covers · $929.00 net

    —
    no cost yet
  • Simple green saladHealthy

    183 units · 2.7% of covers · $1,441.92 net

    $1,271.90
    11.8% food cost
  • Open food - kitchen
    Unmapped

    120 units · 1.8% of covers · $1,392.00 net

    —
    no cost yet

Sales data quality

  • 2 POS items are not mapped to a menu item

    309 units in this period are excluded from every food-cost and margin figure until they are mapped.