A working food-cost discipline — par, prep, and ordering built to your menu, variance you can actually see, and the controls that hold margins without a full finance project.
What gets installed
- —A recipe-costing and cost-of-goods baseline on your core menu
- —A prep-and-ordering system that turns sales into par and orders
- —A theoretical-vs-actual variance read your managers can run
- —Ordering, receiving, and waste controls
- —Documentation plus a manager walkthrough
How the install works
DiscoveryBuild the cost baseline, find where it’s leaking, and agree the scope, timeline, and cost.
BuildBuild the par, ordering, and variance system to your menu.
InstallInstall it and train your managers.
HandoffRun the first close, adjust, and hand it off.
What this isn’t
A fixed-scope install with a defined start and end — not an open-ended engagement. It does not include:
- ●Financial modeling or forecasting
- ●Full menu engineering and R&D
- ●Vendor renegotiation
- ●An inventory software build (that’s AI-Assisted Tools)
- ●LTO or seasonal programs (scoped separately)
Fixed-scope install
From $7,500
A 30–60 day install, scoped after a discovery week — never open-ended.
For groups watching margins drift who want the discipline installed — not a finance engagement.
The full capability
Menu Strategy & R&DConnect culinary creativity to margin reality.When you need embedded, ongoing work — not just the install.