Menu and profit analysis for restaurants and cafés
Which dish on your menu actually makes money?
Numlyn turns your menu and till data into a clear picture of profit per dish, so small changes to price and menu layout add up. Your first analysis is free.
| Dish | Price | Food cost | Profit/wk | Type |
|---|---|---|---|---|
| Burger | €16.50 | 31% | €969 | Star |
| Club sandwich | €12.50 | 35% | €567 | Plowhorse |
| Steak frites | €26.00 | 46% | €352 | Puzzle |
| Tiramisu | €8.00 | 24% | €232 | Plowhorse |
Example from a fictional café. Your report uses your real menu and, if you share it, your till data.
What you get
One page, written for the owner rather than an accountant. No jargon, just numbers.
Profit per dish
Which dishes earn the most, which are popular but thin on margin, and which deserve more attention on the menu.
Busiest hours
With a till export, you see by hour and by day when it is busy and when staff have little to do.
Concrete changes
Two or three proposals, each with an estimate of the potential in euros per week. It is an estimate, not a promise; you decide what to try.
How it works
-
You send your menu
A photo is enough. Till data from the last 2 or 3 months makes it sharper but is optional.
-
You get the analysis
Within a few days you receive a one to two page report. The first one is free, with no obligation.
-
A monthly update
If you want to keep tracking it, you send a till export each month. You get an updated report, new proposals and a comparison with last month, so you can see whether your changes worked.
Packages
Starting prices. The final price depends on the size of your menu and the data you share.
One-off analysis
- Menu and profit analysis
- Overview per dish
- 3 concrete proposals
Your first report is free so you can see if it fits.
Monthly tracking
- Updated profit-per-dish report from your latest till export
- Price and menu-placement advice for the month
- Comparison with last month: what did your changes do?
- Busiest hours and days
- A 20-minute call
About 5 minutes a month from your side: you send the export, I do the rest.
Tracking + guest replies
- Everything in monthly tracking
- Ready-to-post replies to your reviews and messages: you approve, you post
- Help choosing and setting up an online booking tool (the tool's own fees are extra)
For owners who also want less manual work on guest communication.
All amounts are indicative; VAT is stated on the quote. Estimates in the reports are not guarantees: the outcome depends on your guests and on what you decide to do.
Who is behind it
I am Ege, a student of Economics and Business Economics at the University of Amsterdam. Numlyn is my own practice: I help independent restaurants and cafés in Amsterdam understand their numbers.
I am taking on my first clients. That is why the first analysis is free and comes with no obligation: you see what you get before you decide anything.
Send your menu, I will do the rest.
A photo of your menu is enough to start. You will hear from me within a day.
Email me egeakmanli25@gmail.com