Food & Service Cost Breakdown

I need a clear picture of how much each menu item and related service element really costs me. I’ll supply three data sources—digital invoices and receipts, current inventory records, and point-of-sale exports. Using those files, please create an item-level cost analysis, then roll the findings into a concise executive summary I can share with my leadership team.

Your work should:
• Consolidate and clean the data so invoices, inventory counts, and POS sales align by date and item.
• Calculate the food and service cost for every menu item, plus gross margin and cost-to-sales percentages.
• Distill the results into an overall summary that spotlights high-cost or low-margin items with straightforward tables and simple charts.
• Flag anomalies (price spikes, shrinkage, missing data) and add brief, actionable observations.

Deliver the final analysis in an editable format—Excel, Google Sheets, or a lightweight BI dashboard is fine—as long as I can trace formulas and update data later. Accuracy, clarity, and an easy-to-read summary are the priorities. Let me know your timeline and any similar projects you’ve completed.