As a restaurant owner, you probably have an idea of what your best-selling dishes are. The burgers that fly out of the kitchen, or that one popular pasta you're constantly re-stocking ingredients for. But what if I told you that your "best-selling" item might not be the one making you the most money? And what if a few simple design changes on your menu could dramatically increase your profits? The answers are in your Point of Sale (POS) system. Your POS is a treasure chest of data that reveals exactly what your customers love and, more importantly, which items are padding your bottom line. Relying on guesswork is just leaving money on the table. At Main Street Menu Club, we’re not just designers; we're data analysts. We use your POS data to engineer menu designs that increase profit and sales. Let's break down how you can use this powerful data to turn your menu into your most effective salesperson Best-Selling vs. Most Profitable: The Two Numbers That Matter Most Best-Selling (Popularity): This is purely about volume. You can find this information easily in your POS system's "Item Sales Report." It tells you that you sold 500 orders of French Fries last month and only 80 orders of the Ribeye Steak. Simple. Most Profitable (Profitability): This is about your profit margin on each dish. To find this, you need one more piece of information: the Cost of Goods Sold (COGS) for each menu item. The formula is straightforward: Menu Price - COGS = Gross Profit . The Ribeye Steak might only sell 80 units, but if it has a $20 profit margin ($1600 total profit), it's far more valuable than the 500 orders of fries that only have a $1.50 margin ($750 total profit). Understanding this difference is everything. Your goal isn't just to sell more food; it's to sell more of the food that makes you the most money.