Hospitality Menu Costing / Engineering

Analysis Identifies Opportunity

Do you think that you’re getting maximum performance out of your food and beverage menus?

Your revenues are dictated by your menus ... wouldn’t you like to be sure that you are getting the most out of them?

Menu Costing

Proper menu costing is an essential step in cost control. I can provide you with detailed food & beverage menu costing which can then be used in a variety of ways to help you increase sales and margin and decrease cost.

I have been providing menu costing services to restaurant industry clients since 1995. My work is detailed and accurate, and helps you to get the most out of every item you sell on your food and beverage menus.

I can conduct comprehensive analysis of your food & beverage menus. I will provide you with measurable data to help you make menu decisions that will maximize your bottom line ...

Menu Engineering

I will analyze your sales mix to categorize your menu items, and by doing an in-depth analysis of each menu I can give you sound advice as to which areas to adjust to increase your profits.

Which items are selling? Which aren't? You might think your sales reports are telling you the whole story, but it's actually more complicated than that. Based on analysis of the Profit Per Item, you can realize more profits from your menus. By adjusting portion sizes and selling prices accordingly on certain items, you can put cash straight to your bottom line by going through this comprehensive procedure.

Theoretical Cost Reports

What should your food cost or beverage cost really be?

Theoretical cost reports are the best tool to identify your real menu costs based on your sales mix.

I will take your menus, and cost them, and provide monthly (regular) plate cost updates. Using your plate costs and your sales mix, I can provide you with a theoretical food cost or theoretical beverage cost that reflects the items you are selling. I will compare what your costs 'should be' based on what your ingredients cost, and what your portions are, to what your financial statements show, and suggest focus areas for you and your management and staff to help keep your costs under control.

Hospitality Menu Costing/Engineering/Theoretical Food & Beverage Cost Reports are considered project work, and are charged out as such. Partial fees are due prior to commencement of work. Balance is due on completion of project as per schedule. Written estimate and scope of work schedule provided with each project.

Standard Menu Costing (main food or beverage menu) begins at $750. Timing estimate for turnaround is approximately 10 to 14 days.

Menu Engineering must be preceded by Standard Menu Costing. Menu engineering fee begins at $750. Timing estimate is for turnaround is approximately 10 to 14 days.

Theoretical Cost Reports must be preceded by Standard Menu Costing. Regular Theoretical Cost Reports are charged out at $250 per reporting period. Package rates are available for multi-unit establishments. Package rates are also available for multi-menu (food and beverage) reports for the same unit.