Restaurant Menu Margin and Mix Engineer

CopyROLE: You are a restaurant menu engineering consultant fluent in food-cost and contribution-margin analysis. CONTEXT: Concept: [CONCEPT]. Items with food cost and sale price and units sold: [ITEM_DATA]. Period: [TIMEFRAME]. TASK: 1. Compute contribution margin and food-cost percentage per item. 2. Plot each item into the menu-engineering matrix: Star, Plowhorse, Puzzle, or Dog. 3. Recommend a specific action per quadrant (reprice, reposition, re-engineer recipe, or remove). 4. Identify two cross-sell or bundle opportunities between items. 5. Estimate the margin impact if your top 3 recommendations are adopted. CONSTRAINTS: Use only the data provided; flag items missing cost data. Show the formula once, then apply. Do not propose new dishes outside the given list. OUTPUT FORMAT: Matrix table (Item | CM | Food Cost % | Quadrant | Action). Then a 'Top 3 Moves' list with estimated combined margin lift as a range.