What is on the plate
- 01
Recipe costing
The true cost of every dish, ingredient by ingredient.
- 02
Portion standards
The same portion on every plate, with tools and cards to keep it that way.
- 03
Pricing
Selling prices set from cost, format and what guests will pay.
- 04
Vendor and purchase review
Better rates, fewer suppliers and smarter ordering.
- 05
Stores and wastage control
Receiving, storing and issuing stock so less ends up in the bin.
- 06
Monthly cost review
We check your food cost every month and fix what drifts.
Who it is for
- Good sales, poor profitRestaurants that are busy and still losing money.
- New openingsPrices and portions set right from day one.
- Multi-outlet brandsOne costing system for every outlet.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
What is a good food cost percentage?
It depends on the format and price point. Our free food cost calculator flags dishes above about 32%, so you can check any dish in seconds.
Can you train our team to control costs?
Yes. We set up SOPs for portions, receiving, stores and wastage, and train the team to follow them.
Do you review our vendors?
Yes. We compare rates and quality and suggest vendors from our network where it helps.
