Make more on every plate
If you priced your menu on a whim, you’re not alone. But you’re leaving money on the table.
Let’s change that.
This is what you should know.
Every number comes from somewhere. Open one.
The pork isn’t an ingredient. It’s a recipe. So is the rice, and the salsa. That’s where the cost hides.
- Pork shoulder$1.316.1 oz raw, $3.46/lbcooks down 34% → 4 oz on the plate
- Marinade$0.22Guajillo, achiote, pineapple, vinegar, garlic
- Prep time$0.41share of a 40 lb batch, 2 hr at $21.50/hr
- Tortilla$0.3812", case of 144
- Queso fresco, crema$0.420.75 oz and 0.5 oz
- Time to make it$1.203 min at $24.00/hr
The pork isn’t an ingredient. It’s a recipe. So is the rice, and the salsa. That’s where the cost hides.
Costs move, and affect your profits if you can’t react.
See what happens when the cooks give a bigger scoop, or take longer on prep. Watch the numbers as your prices go up.
Target here is 38% of the menu price, covering food and the hands that make it. Yours we set with you.
This is the honest version of the dish. Move something.
We help you see and fix the profit leaks
A cost for every dish, to the gram
Every ingredient at what you pay, adjusted for what cooks off and gets trimmed. Sub-recipes costed as their own thing, because they are.
What your time costs, per plate
Prep on every batch, assembly on every plate, turned into a number that sits next to the ingredients. This is the half most owners have never seen.
A price for every item
Set against a target you pick with us, category by category, and checked against what the places around you charge. If you’re under the neighborhood, that’s your room. If you’re at it, the work is in the kitchen, and we show you where.
Written recipes and a rule for every portion
The version a new cook can follow when you’re not there.
We build the tool on your data, for your business
Your dishes, your vendors, your levers. A year of access, export anytime.
A check-in thirty days after delivery
Vendor changed, dish dropped, portion moved. We adjust up to ten ingredients and five dishes. Past that we talk.
Want to see what we’ve put together for others?
What it costs
The only thing you’ll buy this year that is guaranteed to pay for itself.
Starter
$499
5 dishes
- Five dishes, costed
- Food cost only
- Each dish at your portion and at 20% over
- One week
Five dishes, costed. Each one at your portion and at 20% over, so you can see the leak. No prices set, no tool. One week. If you go on to the full menu within 30 days, the $499 comes off.
Full menu
Best value
$999
Up to 15 dishes
- Every dish and every sub-recipe
- Food and labor
- Prices set
- Checked against your neighborhood
- Written recipes and portion rules
- The tool for a year
- A check-in after thirty days
If the changes we recommend don’t add up to more than $999 in annual impact, we refund the fee. Claim it within 30 days of delivery.
Full restaurant
Custom
16 and up
- Everything in the full menu
- More than one concept, if that’s you
- Your first year of quarterly strategy
Sixteen dishes and up, or more than one concept. Everything in the full menu, and your first year of quarterly strategy is included. We scope it on a call and give you one number.
Prices move. The menu you costed in March isn’t the one you’re running in September. And once you have real sales numbers, we can do the thing the first engagement can’t: put your costs next to what actually sells. That’s where you find out your best-margin dish is the one nobody orders, and the one flying out the window barely breaks even.
Four review calls a year, vendor prices updated, your tool stays on. Included in the first year for full-restaurant engagements.
How it works
Tell us about your recipes.
Your dish list, how you cook, what goes in what. We map the likely ingredients before we speak, so the hour goes on confirming rather than starting from zero. Bring whoever knows the portions — usually the person on the line, not the owner.
We get the details together.
We come back with the few things we couldn’t pin down: a batch size, a yield, what you pay for the pork. You answer once. Most of it is on an invoice or a walk to the walk-in.
We run the analysis.
Every dish costed to the gram and priced against a target we set with you, with a recorded walkthrough of your numbers you can replay or send to your partner. The faster we hear from you, the faster your menu comes back.
We make adjustments.
Thirty days after delivery we revisit what has moved. Up to ten ingredients and five dishes, adjusted.
Who does this
Joaquin Ortiz
I’m Joaquin, a financial analyst and food enthusiast. I love meeting independent restaurant owners and helping out in the best way I can. Making them more money.
Hablo español. If it’s easier, we do everything in Spanish.
Questions
- I don’t have written recipes.
- Almost nobody does. You’ll leave with them.
- What do I need to send you?
- Your dish list and about a month of receipts or invoices from your vendors. That’s it.
- How much of my time is this?
- One hour on a call, plus one round of answers. Three hours total for most people.
- What if I have more than 15 dishes?
- We tell you on the call, before you pay anything more, and we show you the rate. It’s not a surprise and it’s not per-dish nickel-and-diming.
- What happens after the year?
- You export everything, or you renew with the quarterly. Your data is yours either way.
- ¿Trabajan en español?
- Sí. Llamadas, documentos y la herramienta, todo en español.
Not ready to buy? Talk to us first.
Fifteen minutes. We’ll look at your dish list and tell you honestly whether this is worth it for you.
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