Menu costing and menu engineering consultant.
Menu engineering means sorting every dish by how much it sells and how much it earns, then pricing, placing and reworking the menu so guests choose the items that pay. It starts with accurate recipe costs.
What we do together.
Recipe costing
Every dish costed from its recipe and current invoices, including the small items that are easy to forget.
Sales and margin analysis
Each item placed by popularity and margin, so you can see which dishes carry the menu and which drag it down.
Pricing
Prices set against cost, competitors and what guests will pay, rather than a flat markup.
Menu layout
Placement, descriptions and length reviewed, so the menu is easier to read and draws attention to the right dishes.
Kitchen fit
Changes checked against the kitchen's equipment, skills and prep time, so the menu works on a busy night.
Experience behind the work.
As Director of F&B for three Marriott- and Hilton-branded hotels, Denys Chernenko brought food cost from 34% to 29%. These are past results, not a promise about yours.
Common questions.
How often should a menu be re-costed?
Whenever supplier prices move noticeably, and at least a few times a year. Old recipe costs can hide a real gap between what you think a dish costs and what it actually costs.
Do I need sales data from my point-of-sale system?
It helps. A few months of item sales make the analysis far more accurate, but we can start with invoices and recipes.
How do we start?
Most operators start with the Operator's P&L Teardown: 90 minutes through your numbers, plus a written one-page plan, for $450 USD. If more support makes sense, we scope it from there.
Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
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