End-to-end SQL analysis of 12,266 restaurant transactions to identify high-performing menu items, revenue concentration, bulk ordering behavior, and strategic growth opportunities.

This project evaluated a premium café’s profitability by analyzing menu prices, ingredient costs, and simulated sales demand. Using Excel financial models, it calculated item-level COGS, contribution margins, and menu engineering categories to identify whether low profits were driven by pricing, high food costs, or weak sales volume.

An SQL project where I dig into restaurant menu & order data to find popular dishes, price trends, and spending patterns.