Know What Every Plate Actually Costs You.
Menu costing and menu engineering for independent restaurants — done by a chef who's run the numbers on his own menus for 30 years.
Your food cost isn't what you think it is — and the gap between your menu prices and your current invoice prices is coming straight out of your pocket. Supplier invoices creep up a few cents at a time. Portions drift. Most independent restaurants priced their menu a year or more ago and haven't re-costed since. We fix that — with your real numbers, not averages.
Full Menu Costing & Food-Cost Report
• Item-by-item plate cost for every dish, built from YOUR recipes and YOUR current supplier prices
• True food-cost percentage for every item on your menu
• Your money-losers and your stars, clearly flagged
• Specific repricing recommendations — which prices to move, which to leave alone, and why
• A clean, formatted report (PDF + spreadsheet) you can keep and re-check against future invoices
Starter — $149 — up to 15 menu items
Full Menu — $279 — up to 35 items, including repricing recommendations
Full Menu + Recheck — $449 — everything above, plus a re-costing 90 days later against your new invoices
Menu Engineering & Price-Sensitivity Analysis
$195 (or $99 when added to any costing package)
• Every item classified: Stars, Puzzles, Plowhorses, and Dogs — what's carrying your menu and what's dragging it
• Price-sensitivity notes: which items can absorb a $0.50–$1.00 increase without scaring guests, and which can't
• Repricing AND placement recommendations — what to feature, what to reposition, what to quietly retire
• Delivered as a short, plain-language action list
What You Send Us (That's the Whole Job on Your End)
1. Your current menu — photo, PDF, or link, any format
2. Your recipes or portion specs for the items being costed
3. Your most recent supplier invoices or current price list
How It Works
You send the three items above. We do the math. You get your report in 5 business days for costing, 4 business days for menu engineering. If your invoices are a shoebox, add a day — no judgment, we've all had the shoebox.
Why Trust This
Erik P. Hoflick is a Red Seal Certified Chef with roughly 30 years in professional kitchens — Executive Chef, pitmaster, founder of Sous Casa Catering, Executive Chef at Dr. J's BBQ & Brews, voted Best Chef in the Kawarthas five consecutive years. Every report is personally reviewed by Erik before it lands in your inbox. The analysis is tool-assisted; the judgment is a working chef's. If a number looks wrong for a real kitchen, it gets flagged, not shipped. No subscriptions. No software to learn. No upsell call. You get the report and the recommendations — what you do with them is your business.
We reply within one business day with a short list of exactly what to send. Prefer Messenger? Message the Fix That Dish Facebook Page and say COSTING — same thing.
— Fix That Dish