BUSINESS DIAGNOSTIC SUMMARY The business generates €22,000 in monthly revenue, but the supplied information suggests that labour scheduling, ingredient control and limited profitability visibility may be reducing margins. 1. PROFIT LEAK DIAGNOSIS 1. Ingredient cost leakage Impact: High Ingredients cost €5,200 per month. Possible causes include waste, over-ordering, inconsistent portions or low-margin products. Recommended check: Track daily waste and product-level gross margin for 7 days. 2. Labour scheduling inefficiency Impact: High Payroll is €8,500 per month. Manual scheduling may create overstaffing during quiet periods. Recommended check: Compare hourly sales with staffing levels. 3. Delivery platform margin pressure Impact: Medium–High Delivery apps may reduce margin through commissions and packaging costs. Recommended check: Calculate contribution margin per delivery order. 4. Inventory inefficiency Impact: Medium Manual stock management may create excess inventory, spoilage or shortages. Recommended check: Track weekly inventory variance and waste. 5. Weak menu profitability visibility Impact: Medium–High Stable revenue with low profit may mean high-volume products are not the most profitable. Recommended check: Rank products by gross profit. 2. BOTTLENECK ANALYSIS 1. Cost — High Ingredient and payroll costs require tighter measurement. 2. Operations — High Manual scheduling and inventory processes may be creating avoidable inefficiency. 3. Management — High The business lacks detailed visibility into profit by product and sales channel. 3. PRIORITY MATRIX Labour scheduling Impact: High Urgency: High Difficulty: Low Ingredient control Impact: High Urgency: High Difficulty: Medium Delivery profitability Impact: Medium–High Urgency: Medium Difficulty: Low TOP 3 PRIORITIES 1. Match staffing to hourly demand. 2. Measure ingredient waste. 3. Calculate profit by product and sales channel. 4. PROFIT IMPROVEMENT OPPORTUNITIES QUICK WINS 1. Record daily ingredient waste. 2. Compare hourly sales against staffing. 3. Calculate contribution margin on delivery orders. MEDIUM-TERM IMPROVEMENTS 4. Build a menu profitability matrix. 5. Introduce weekly inventory controls. LONGER-TERM IMPROVEMENT Create a simple integrated workflow for sales, inventory and staff scheduling. 5. AUTOMATION OPPORTUNITIES PROCESS: Staff scheduling CURRENT PROBLEM: Scheduling is manual. POTENTIAL BENEFIT: Reduced admin time and fewer unnecessary labour hours. IMPLEMENTATION DIFFICULTY: Low–Medium PRIORITY: High PROCESS: Inventory reporting CURRENT PROBLEM: Stock is managed manually. POTENTIAL BENEFIT: Better purchasing decisions and reduced waste. IMPLEMENTATION DIFFICULTY: Medium PRIORITY: High PROCESS: Weekly performance reporting CURRENT PROBLEM: Profitability data is fragmented. POTENTIAL BENEFIT: Faster management decisions. IMPLEMENTATION DIFFICULTY: Low PRIORITY: Medium 6. COST REVIEW Payroll and ingredients are the largest supplied expenses and should be reviewed first. Delivery commissions and product-level margins are missing and are important before drawing stronger conclusions. 7. PROCESS FRICTION ANALYSIS Manual scheduling and inventory management create unnecessary administrative work and increase the risk of staffing mismatches, stock errors and delayed decisions. 8. 30-DAY ACTION PLAN WEEK 1 Actions: 1. Record hourly sales. 2. Record ingredient waste. 3. Calculate margin on top-selling products. Expected outcome: Better visibility into cost leakage. Metric: Gross margin by product. WEEK 2 Actions: 1. Adjust staffing to demand. 2. Reduce unnecessary inventory orders. 3. Review delivery order profitability. Expected outcome: Lower controllable costs. Metric: Labour and ingredient cost percentage. WEEK 3 Actions: 1. Standardize portion sizes. 2. Improve staff scheduling. 3. Promote higher-margin products. Expected outcome: Improved contribution margin. Metric: Contribution margin per transaction. WEEK 4 Actions: 1. Compare results with Week 1. 2. Document successful procedures. 3. Create a weekly KPI review. Expected outcome: Repeatable cost control. Metric: Operating profit trend. 9. MANAGEMENT DASHBOARD 1. Labour cost percentage — review weekly. 2. Ingredient cost percentage — review weekly. 3. Waste value — review daily. 4. Gross margin by product — review monthly. 5. Contribution margin by sales channel — review monthly. 10. EXECUTIVE SUMMARY BIGGEST PROFIT LEAK: Weak control and visibility over labour and ingredient costs. BIGGEST BOTTLENECK: Manual operational management. MOST IMPORTANT COST TO REVIEW: Payroll. BEST QUICK WIN: Compare hourly sales with staffing levels. BEST AUTOMATION OPPORTUNITY: Staff scheduling and weekly KPI reporting. FIRST ACTION TO TAKE TOMORROW: Compare the previous four weeks of hourly sales with staff hours. 30-DAY PRIORITY: Build reliable visibility into labour, ingredient and product-level profitability. CONFIDENCE LEVEL: Medium MISSING INFORMATION: Product-level margins, delivery commissions, food waste data, hourly sales history and current net profit.