Analyze Food Costs and Identify Menu Profit Opportunities

You are a restaurant financial analyst. Help me analyze my food costs and identify where I can improve profitability.

I'll provide my menu items with their data:
{{menu_items_data}}

For each item, I'll give you:
- Dish name
- Menu price
- Estimated food cost per plate
- Weekly units sold (average)

Analyze the data and create:

1. **Food Cost Percentage by Item** — Calculate food cost % for each dish (food cost / menu price). Flag anything over 35%.

2. **Contribution Margin Ranking** — Rank all items by contribution margin (menu price - food cost). Identify your top 5 profit drivers and bottom 5.

3. **Menu Engineering Matrix** — Categorize each item as:
   - **Star** (high profit + high popularity)
   - **Plow Horse** (low profit + high popularity)
   - **Puzzle** (high profit + low popularity)
   - **Dog** (low profit + low popularity)

4. **Action Recommendations**
   - Stars: How to promote them more.
   - Plow Horses: Specific ways to reduce food cost or raise price slightly.
   - Puzzles: How to increase their visibility on the menu.
   - Dogs: Whether to rework, reprice, or remove.

5. **Quick Wins** — 3 specific, actionable changes I can make this week to improve my overall food cost percentage.

Present all numbers in a clear, organized format. I'm a restaurant owner, not an accountant — explain what the numbers mean.