A menu that makes money, runs smoothly, and keeps the kitchen sane.
Chef-led menu optimization and recipe work for independent restaurants and small chains.
The $49 Menu Analysis
A fast, practical review of your current menu. You get strengths, leaks, and a short action list you can use right away.
You receive:
A “keep, fix, cut” list for items that hurt margin or slow service
Pricing and portion red flags
Prep and station load issues, where the line gets jammed
Ingredient overlap opportunities to cut inventory and waste
Category balance notes, items that are missing or overrepresented
Competitor snapshot (light AI assist), pricing ranges, obvious gaps
3 quick wins you can apply this week
Why menus matter
Most restaurants fight rising costs. Food and labor are the two biggest line items, each about 33 cents of every sales dollar, leaving a typical pre-tax margin around 5%.
That means tiny changes can swing your year.
Our core promise
Profit comes from fewer, better decisions.
We help you:
Raise contribution margin without hurting guest value
Reduce prep time and ticket time
Simplify execution so quality stays steady
Cut waste and reduce “we ran out” moments
Build recipes your staff can reproduce on a bad day
Our Services
How it works
Start with the $49 Menu Analysis
Pick the plan based on the gaps
We build and test in your kitchen flow, not in a spreadsheet fantasy
You get tools: recipe cards, costing sheets, prep flow notes, staff briefing
