Case studies · Oct 13, 2026
Restaurant: knowing not just what sells, but what pays
From a revenue report to regular analysis of dishes and food cost
Profile: A 90-seat national-cuisine restaurant in Samarkand, about 320 receipts a day.
Before AliPos
The owner relied on total revenue and how popular items were. But frequent orders did not always mean high margin: ingredient prices and portion sizes changed, and the menu was reviewed irregularly.
What was done in AliPos
Dishes have recipe cards and up-to-date food cost. The manager compares sales with calculated cost, tracks purchase-price changes and uses this data when revising the menu. Popularity and profitability of dishes are analysed separately.
Results
| Metric | Before | After |
|---|---|---|
| Dishes with up-to-date calculated cost | 45% of the menu | 90% of the menu |
| Menu review | quarterly | monthly |
| Preparing the menu analysis | 4 hours | 1.5 hours |
Client’s words
«We now discuss the menu not only by how much sells, but by how much is left after food cost.»
The venue’s name is not disclosed at the client’s request.
