Restaurants · Cafeterias · Catering
Most restaurant owners have never seen their true food cost per dish. We put it in front of you — then bring it down.
A restaurant lives or dies on four numbers: food cost, portion discipline, wastage, and menu mix. We've spent fifteen years inside F&B operations — and we do the work most accountants can't.
Cost engineering
What we do for F&B
- Recipe costing & engineering — every dish costed to current supplier prices, updated when prices move
- Portion sizing & kitchen discipline — standard recipes, yield tests, portion tools, spot checks
- Wastage & pilferage control — daily logs, variance tracking, and the awkward conversations handled with data
- Menu profitability — which dishes to push, reprice, shrink or kill (your best seller is often your worst earner)
- Full accounts + VAT + CT feeding a Cockpit tuned for F&B: daily sales vs purchases, food cost %, top wastage item
- Brand Studio add-on — we fix your food cost, then shoot your menu
Typical finding
4–8 points of food cost recoverable within 90 days — the difference between a restaurant that survives and one that opens branch two.
Free food-cost reality check: bring last month's purchases and sales — we'll show you your real food cost % on the spot.