How do I know which menu items are actually making money?

A daily total answers a smaller question than the one you asked. It says the day was good. It doesn’t say which dish carried it, or whether the dish that sold most is the one you would want selling most.

So the figures are cut by item: what sold, and which of those carries the better margin. The two together are the only way to tell volume apart from profit, and pushing the wrong one is an expensive habit to keep. Every transaction is logged as it happens, so a day’s numbers have a history sitting behind them and nothing has to be reconstructed after the fact.

Who can open any of it is set per account. An owner decides which staff see the numbers at all, and which of those see only their own shift instead of the whole outlet’s.

Past the daily total, the breakdown runs by table, by discount given, by void, by the terminal or the shift that rang the sale up. Pulling any range of dates — not only a fixed daily or monthly cut — is what makes it possible to ask whether a promotion did anything, or how this weekend compared with the last one. A graphical view sits beside the raw figures for the moments when a trend is easier to see than to read.