Profitability shows you exactly where margin is being lost between the menu price and the money that actually ends up in your pocket. It traces every baht of revenue through five layers — recipe cost, options, discounts, delivery commission, and waste — so you can see which layer is eroding profit the most and where to act.

Most operators track one margin number — usually food cost percentage — and miss everything else. By the time revenue becomes profit, it has been chipped away by modifier discounts, promo codes, delivery platform fees, and unrecorded loss. Profitability breaks all of that apart so you know which one is actually killing you.

Every layer subtracts one more cost from the previous one. Margin falls at each step. The size of the drop tells you which cost is biggest.

The dashboard is split into three tabs — Overview, Drivers, and Item Drilldown — each answering a different question.

The top-level view. Shows margin and profit at each of the five layers as headline numbers, with a Margin Waterfall chart visualising the drop-off from gross to net, and a weekly trend line underneath.

The percentage row shows efficiency ("how much of each baht do we keep?"). The baht row shows scale ("how much total money is left at each stage?"). Both matter.

A visual walk-through of the 5 layers. Starts with gross revenue on the left, subtracts each cost bar-by-bar moving right, and ends with net profit. The size of each red bar tells you which cost layer is hurting you most.

Weekly margin percentage at each of the five layers. Watch for trends:

A table showing margin at each layer, broken down by channel. Partner channels expand to show each platform individually (Grab, LINE MAN, etc.) with their specific commission impact. Comparing dine-in vs. delivery margins here often surfaces the biggest profit leak — delivery frequently runs 15–25 percentage points lower once commission lands.

The share of sold items with complete recipes. Every metric above only reflects items with recipes — low coverage means the numbers understate true costs. Keep this above 80% to trust the figures.

Answers "which items, categories, and menus are making the money, and which are dragging it down?" Use this when the Overview shows a problem and you need to find which products to act on.

Top 100 menu items ranked by net profit (bars) with a cumulative % line. Shows the 80/20 of your profit — usually a small number of items drive most of the absolute profit. Where the line crosses 80% tells you how concentrated your profit is: 10 items to 80% means very concentrated (fragile); 50 items to 80% means broadly distributed (resilient).

Scatter plot of every menu item:

Items in the top-right are efficient and high-volume — your profit engine. Items in the bottom-left are low-margin AND low-volume — candidates to cut. Items high on the Y but low on X are volume dependencies (a lot of sales, thin margins); high on X but low on Y are niche winners (great margin, low reach).

Waterfall by menu category. Each bar is one category's net profit contribution — positive bars add, negative bars subtract, and the final bar is total. Immediately shows whether any category is losing money once all costs are counted.

Same waterfall, but split by parent menu (e.g. Food, Alcohol, Non-Alcohol). Useful for multi-menu setups — tells you whether your bar menu is really profitable or whether it's being subsidised by the kitchen.

Zoom into a single menu item's profitability story. Use this when the Drivers tab flagged an item you want to understand or fix.

One row per menu item: revenue, COGS, discounts, commission, net profit, and margins at each layer. Last 30 days. Click any row to filter the rest of the tab to that item.

Below the summary table, the same item broken down by channel. Shows which channels make you money on a given dish and which lose you money. It's common for a Star dish to be highly profitable dine-in and unprofitable on a delivery platform once commission is subtracted.

For the selected item — the 5-layer waterfall, but averaged per unit sold. Shows exactly how much margin you lose per order of that dish at each step.

Same breakdown, but total across all units. Shows the magnitude of each erosion layer for that dish in the period.

The selected item's margin trend over weeks, at each of the 5 layers. Surfaces whether a specific dish's profitability is stable or eroding.

Order-level discounts (e.g. 10% off the whole bill) are attributed to each item proportional to its share of the subtotal, so each item takes its fair hit.

Pad Thai ordered via LINE MAN with a 20% promo and an extra-protein modifier:

The order that looked like a 70% margin dish on the menu actually delivers 34.5% — less than half.

COGS uses actual food cost (what you bought) as the numerator, while Profitability uses theoretical recipe cost. The gap between the two is unaccounted loss — waste, over-portioning, shrinkage. If you want the full picture, look at both dashboards together.

Yes. Platform commissions run 25–35% of gross on most Thai delivery partners. If your base Gross Margin is 65%, a 30% commission drops you to about 35% on those orders — before any waste or discounts. Many operators list higher prices on delivery to offset.

Only logged waste is subtracted at this step. If your team isn't logging waste in the system, this layer will understate the real loss. Check the Waste dashboard for Waste % of Revenue — if it's well above industry norms, something is being missed.

Full-service restaurants typically aim for 15–25%. QSR runs tighter (8–15%). A single-digit figure usually signals a real problem — often delivery mix or discount creep.

Those items genuinely lose money on delivery. Either the price is too low for the delivery channel, the recipe cost is too high, or the commission rate is punishing. Consider delivery-specific pricing or removing the item from delivery menus.

Proportionally. A 10% off ฿500 order with one ฿300 item and one ฿200 item would attribute a ฿30 discount to the first item and ฿20 to the second. Each item takes its proportional share.