Dishes demand analysis

Stage 2 · Analysis

The operator jobs behind Dishes searches

Interpret observed language, identify required evidence, and preserve record authority before proposing Tools.

  1. 1

    Maintain a consistent Dish specification

    Define what the Kitchen sells as one Dish, including portion, components, assembly and production Station.

    Dish owns the sellable food-item specification. Recipe owns production method and yield; Menu owns placement and displayed offer.

    Evidence: restaurant dish specification · standard dish specification restaurant

  2. 2

    Know the evidenced cost per Dish

    Roll Recipe and Ingredient costs through yields, portions and units to calculate the direct food cost of one Dish.

    A calculated cost is derived evidence with source prices, units and effective time. Missing or incompatible inputs remain unknown.

    Evidence: food cost per dish calculator · cost per portion restaurant

  3. 3

    Understand what actually sells

    Compare Dish quantities across a bounded period, Menu or service context.

    Popularity derives from authoritative KitchenSale lines. Views, guesses and cross-Kitchen totals are not equivalent evidence.

    Evidence: best selling menu items report · menu item sales mix

  4. 4

    Compare price, cost and sales contribution

    Review contribution margin alongside popularity to support an accountable Dish or Menu decision.

    Price alone does not prove profit. The analysis must name the price, evidenced direct cost, sales period and excluded overheads.

    Evidence: menu item profitability analysis · dish contribution margin calculator

Record map

Evidence the capability owns, references, or derives

kitchen.dishes.dish

Dish

ownedavailable

Owner: Dishes

Dish owns the Kitchen-local sellable food identity and specification fields currently supported by its model and mutations.

  • stable Dish identity
  • food item kind
  • name, description and image
  • lifecycle and audit stamps

kitchen.dishes.commercial-evidence

Dish commercial evidence

referencepartial

Owner: Recipes, Ingredients, Menus and Sales

Dishes may compose these records but never copies their cost, price or Sale authority.

  • Recipe and Ingredient specification
  • Menu placement and captured price
  • KitchenSale quantity and value

Required record questions

What must Dishes make knowable?

  • Which Kitchen owns the Dish and what is its stable identity?
  • Is it food rather than a Drink, and which lifecycle state is current?
  • Which Recipe or Recipes produce its components and portions?
  • What portion, yield conversion, assembly and Station define the specification?
  • Which dietary or allergen facts resolve from authoritative Ingredient and Recipe evidence?
  • Which Ingredient prices, units, yields and effective dates support its calculated direct cost?
  • Which Menu placements and displayed prices reference the Dish without becoming Dish-owned facts?
  • Which bounded KitchenSale lines support popularity and contribution analysis?
  • Which costs or sales are missing, stale or incompatible?
  • Which proposed specification change requires explicit operator approval?
Analysis conclusion
Dishes owns the sellable food-item specification. Cost, popularity and contribution are derived only from authoritative Recipe, Ingredient, Menu-price and KitchenSale evidence; a missing input remains visible rather than becoming an invented commercial promise.
Review proposed Tools