Menu Costing Session
Half-day on-site recipe costing and margin analysis with your head chef for up to fifteen core dishes.
Who this is for
Venues that have updated their menu recently, seen supplier prices jump, or suspect certain dishes are underpriced relative to portion size and prep time. The session works best when your head chef can be present for the full half-day and you have recent supplier invoices available.
What happens on the day
Daniel Reeves, our associate consultant and former head chef, works alongside your kitchen lead to cost recipes ingredient by ingredient. We weigh portions where needed, cross-check supplier prices, and calculate gross margin per dish against your current menu price.
You leave with a one-page margin summary highlighting your three strongest and three weakest performers, plus a spreadsheet you can update as prices change.
Scope
- Up to fifteen core dishes (mains and shared plates)
- Supplier price verification against recent invoices
- Portion consistency check during prep
- Brief discussion on repricing or re-engineering options
Additional dishes beyond fifteen are billed at $45 each. Full menu redevelopment is outside this session’s scope.
Investment
$1,650 AUD per half-day session, payable on the day of service.