How to Track Best-Sellers and Fix Slow Movers

Your menu is a living system — items should earn their spot. When you track best-sellers and slow movers, you don’t just learn what’s popular — you learn what drives profit, what creates waste, and what causes kitchen stress. The best part: you don’t need fancy analytics to do this. You need a simple routine, a few signals, and the discipline to change one variable at a time.

This guide is part of the main pillar page Restaurant Ordering & Operations Workflow, where you’ll find the full system and links to every workflow topic.

Why tracking matters (beyond “this sells a lot”)

Many restaurants judge items only by sales count. That’s a mistake.

You want to track three outcomes:

Profit (margin, add-ons, labor impact)

Operations (prep complexity, station overload, error rate)

Guest experience (reviews, complaints, refunds for delivery)

An item can be a “best seller” and still be a bad menu item if it:

destroys ticket times

causes frequent mistakes

has low margin

creates stock-outs (86 events)

Tracking helps you make menu decisions that improve both revenue and calm.

The minimum data you need (no fancy tools required)

If you can get these three numbers per item, you’re already winning:

Units sold (per week or month)

Selling price

Rough food cost estimate (even a simple category estimate)

If you also have:

add-on attachment rate (how often guests add extras)

refund/complaint notes (especially delivery)

prep complexity rating (your own 1–5 score)

…then you’re operating like a much bigger restaurant.

Step 1: Build your “Top / Middle / Bottom” list

Once per month (or every two weeks if busy), pull a simple ranking:

A) Top sellers (Top 10–20)

These are your “engine items.” They shape:

brand perception

station load

ingredient purchasing

B) Bottom sellers (Bottom 10–20)

These are your “menu cost items.” They usually cause:

waste

prep clutter

confusion

C) Middle group

This group is often ignored — but it’s where small changes can create big gains.

Step 2: Add profit and stress signals (so you don’t optimize the wrong thing)Profit signals (simple)

High price + low cost = likely strong margin

Low price + high cost = likely weak margin

Add-ons frequently attached = profit booster

Even if you can’t calculate exact margin, you can tag items:

High margin / Medium margin / Low margin

Kitchen stress signals (practical)

Rate each item 1–5 for:

prep steps

station conflict (touches multiple stations)

error risk (modifiers, packaging complexity)

time sensitivity (must be eaten immediately)

If you want to reduce stress through menu design, connect this with:How to Reduce Kitchen Stress With a Smarter Menu

Step 3: Use the “Menu Engineering” grid (but keep it operational)

Classic menu engineering categories are helpful if you keep them simple:

Stars (high sales, high margin)

Protect and promote.These should be:

easy to find on the menu

consistent in execution

protected from stock-outs

Plowhorses (high sales, low margin)

Improve margin or reduce cost.Tactics:

adjust portion size slightly

change default sides

introduce paid add-ons

bundle with higher-margin items

Puzzles (low sales, high margin)

Fix discoverability.Often these items are great but hidden or unclear. Tactics:

move placement higher

improve photo

rename for clarity

add a one-line description that sells the benefit

Dogs (low sales, low margin)

Remove or redesign.These items usually cause waste and slow training.

This connects perfectly to your update rhythm here:Menu Updates Without Chaos: weekly/monthly workflow

Step 4: Fix slow movers by changing ONE variable at a time

Most restaurants change everything at once (“new name, new photo, new price, new portion”) and then don’t know what worked.

Instead, test one variable for 2–4 weeks:

Variable 1: Placement

move item higher in the category

add it as a “featured” or “recommended”

Variable 2: Naming

Bad names are a silent killer. Rename for clarity:

what it is

what makes it specialExample: “House Bowl” → “Chicken Rice Bowl – Garlic Sauce”

Variable 3: Description

Short, clear, benefit-focused:

taste cue (“smoky”, “crispy”, “creamy”)

portion cue (“large”, “light”, “shareable”)

key ingredients

Variable 4: Photo

A strong photo can double orders. But only use photos that match reality.

Variable 5: Pricing

Small changes can shift demand:

slight reduction to remove hesitation

or slight increase if it’s underpriced (and still sells)

Variable 6: Portion logic / defaults

Sometimes slow movers are “bad value perception.” Adjust:

portion size

included sides

bundle format

Variable 7: Channel availability

Some items fail on delivery but succeed dine-in. Apply channel rules:

restrict to dine-in/takeawayRelated: Dine-in vs Takeaway vs Delivery

Step 5: Track “attachment rate” (the hidden profit lever)

Best sellers are great — but best sellers with add-ons are better.

Track a simple metric:

“How often does this item get an add-on?”

If an item sells a lot but has low attachment:

add a recommended add-on next to it (sauce, side, drink)

simplify modifier flowDeep dive: How to Structure Modifiers

If an item sells medium but has high attachment:

promote it more (it’s secretly profitable)

Step 6: Use waste and 86 events as tracking signals

Slow movers often create waste. Best sellers often create stock-outs. Both matter.

If something is frequently 86’d:

you may need better prep planning

or restrict by channel/time

or redesign to use more stable componentsSee: Best Practices for 86’d Items

If something creates waste:

reduce ingredients unique to that dish

redesign around shared components

consider removing it

A monthly process you can repeat (simple and effective)

Here’s a clean routine:

Pull top 20 and bottom 20 items

Tag each: margin (H/M/L) and stress (1–5)

Decide:

keep + protect (Stars)

improve (Plowhorses/Puzzles)

remove or redesign (Dogs)

Choose 3 items only to work on this month

For each item, change one variable

Review after 2–4 weeks and repeat

This prevents endless, random menu tinkering.