Food-cost consulting · HANDS-ON CONSULTING

Understand what is driving your food costs.

Start with the operation behind the numbers. Then choose the process, technology or custom workflow that fits the problem.

Talk through a bottleneck

A scoped advisory engagement. We agree on the work before starting.

The job to improve

A rising food-cost percentage can have several causes. Before recommending another tool, we need to understand what you buy, what you sell, how you prepare it and what information is reliable.

How we would approach it

Cost approved recipes and subrecipes through batch yields, portions and ingredient conversions. Check supplier prices and pack sizes, and flag missing mappings instead of guessing.
Compare expected ingredient use from the sales mix with actual use where inventory and purchasing records reconcile. Investigate waste, overportioning, yield changes and price increases. Review beverage recipes and standard pours separately from food.
Connect the findings to prep, pars, purchasing and menu decisions. Prioritize a process change or a custom agent system that makes the review repeatable.

What you would receive

A prioritized operating action plan and the evidence behind it. A custom build can include recipe and batch costing, ingredient requirements, purchasing review and a weekly cost comparison; the exact connections depend on your records and agreed scope.

What your team approves

You and your team validate assumptions and approve recipe, portion, menu, vendor and purchasing decisions. This is operating advice, not an accounting or financial-statement audit.

How we would judge the work

Use consistent periods and reconcile beginning inventory plus purchases minus ending inventory, adjusted for documented transfers, against matching category sales. Review food cost and beverage pour cost separately; combined cost of goods sold is not food cost. Compare theoretical recipe costs with actual usage, and measure any savings after implementation.

BEFORE WE START

Practical questions.

Where do we start if recipes are not written down?

Start with a manageable selection of items that matter to the operation. Document the portion, ingredients, usable yield and current purchase costs before drawing conclusions. Rebuilding the whole menu’s recipe records would be a separate scope.

Should raising menu prices be the first step?

It depends on what is driving the problem. Purchasing, portioning, waste, sales mix and menu pricing deserve separate attention. We examine the evidence and tradeoffs so you can choose an operating change with your team.

A CLEAR FIRST ENGAGEMENT

Start with the diagnostic$750

Build around your needsCustom quote

The $750 diagnostic is credited toward your agreed implementation if you proceed.

A focused workflow and a connected operating system are different projects. Your quote reflects complexity, data readiness, integrations and support. Builds and advisory work are scoped and priced separately, with scope and price agreed before work begins.

Tell me where the work gets stuck.

Seamus will reply to discuss your operation and whether this is a useful starting point. No files or payment are needed with your inquiry.

Talk through a bottleneck Email Seamus