Menu & margin
Menu Pricing & Recipe Costing
Understand what each item costs, what it leaves and how pricing changes could affect the menu.
All servicesWHAT IS IT?
A clear view.
A useful next step.
A practical review of recipe costs and selling prices for food and drinks. It shows what an item leaves after its ingredient cost, and how that changes when recipes, supplier prices or selling prices move.
WHO IS IT FOR?
When it can help.
For owners pricing a new menu, facing rising ingredient costs, unsure whether popular items earn enough, or wanting clearer costing for add-ons and upgrades.
WHAT DO WE LOOK AT?
Inside the review.
Recipe and ingredient costs
Recipe quantities, ingredient costs, portions, yields where known, and supplier price changes.
Selling price and margin
VAT treatment, selling price excluding VAT, gross profit (GP), food cost percentage and contribution per item.
The menu as a whole
Category comparisons, sales volume where available, add-ons, upgrades and the mix of items customers buy.
Pricing choices
Alternative selling prices, recipe or portion changes, and target reference points suited to your business.
WHAT DO YOU RECEIVE?
Something you
can work with.
The exact deliverables are agreed around your priorities and available information.
- A recipe-cost and menu-pricing breakdown with assumptions clearly marked.
- Category comparisons and a view of each item’s contribution where data allows.
- Pricing scenarios and practical recommendations for items, add-ons and upgrades.
- A list of missing costs or recipe details to confirm, plus a way to keep costing current.
THE NEXT CONVERSATION
Start with what you’re seeing.
You do not need to choose a service before we understand the question. The right starting point depends on your restaurant.
Get startedTell us what you need. We’ll contact you about the next step.