Menu Profitability Audit
Most owners have a feeling about which dishes make money. They don't have a number. I cost your top 20 dishes from scratch, build every sub-recipe that feeds them, rank them all by margin, and tell you exactly what to fix first.
The Problem
Vendor prices climb. Portions drift. Sauces never get re-costed. None of it shows up on a single invoice, it shows up at the end of the year, in a number that's smaller than it should be. You can't fix what you've never measured.
What You Get
The real cost of doing it yourself
A chef in Toronto earns about $56,000 a year once you count tips (Glassdoor: $48,000 base plus $8,000 average). That's roughly $27 an hour for skilled kitchen time. Here's what doing this audit yourself actually costs you:
And that's the fantasy version, where you have 160 free hours. You don't. You're running the restaurant. So it gets done in stolen half-hours between prep and the dinner rush, a few rows at a time. By the time the menu is finally costed, six months have gone by, your supplier prices have already moved, and the first numbers are stale before you reach the last dish. That's why most owners start this and never finish.
The audit is $3,000, done in five business days. You send two files, I do the 160 hours, and you get back a clear read on what's leaking and exactly what to fix first.
We didn't know it was so high. We went from 40% to 31% food cost after setting it up.
Gavin · General Manager, McVeigh's Pub
Who runs your audit
20 years in kitchens. When you book the audit, I cost every dish myself.
José Lopez
Chef · Founder, Mise en Profit
The Investment
This isn't only about cutting costs. The audit also shows you which dishes you can reprice, and a price increase goes almost straight to your bottom line. Recover three points of food cost on a million-dollar shop and that's about $30,000 a year. The audit is $3,000, once.
Done for you
One-time · five business days · two clients a month
I cost your top 20 dishes, build the sub-recipes, rank everything by margin, and hand you the exact list of what to fix, plus a 60-minute call and 30 days of support.
Start my application →✓ Keep-working guarantee · ✓ 5 business days · ✓ You keep the workbook
Or do it yourself
One-time · instant download · Excel & Google Sheets
The Recipe Costing System, the same workbook I build audits in. 500 ingredients, 80 dishes, 60 sub-recipes. You set it up yourself.
Get the template →My promise
If you finish the strategy call without at least one specific, numbered fix worth more than you paid for the audit, I keep working your numbers until you do. The risk is mine, not yours.
After the audit
Vendor prices move every week, so the day after the audit your numbers start drifting again. Many owners keep me on as their Profit Chef: I re-cost your menu every month, keep every dish profitable, raise your prices as costs move, and hand you a money-making special from your surplus. Think of the audit as the trial run.
Who this is for
This is for you
Any operator who sets their own menu and prices. Independent restaurants, caterers, ghost kitchens, single-unit spots. If you run your own place, this works.
This is not for you
Corporate restaurants and franchise locations. Your menu, recipes, and pricing are set by head office, so there's nothing in the audit you can act on.
You send your menu. Five business days later you know exactly where your margin is going, and what to do about it.
Start my application →Limited to 2 clients per month so each audit is done properly.
