I will do a full food cost analysis and menu profitability audit

Most independent restaurants and food trucks are losing money without knowing exactly why. Food cost is too high, portions are inconsistent, and menu prices are based on gut feeling instead of real numbers.

I built GRILLOGIC a full-stack recipe costing and operational intelligence platform specifically to solve this problem. I'm also a Head Chef with nearly 20 years of professional kitchen experience. That combination is rare. I don't just run the numbers, I understand what they mean in a real kitchen and I know how to fix what's broken.

Here's what I do for you:

• Analyze every recipe for true food cost %, portion cost, and menu pricing
• Model your labor and calculate Prime Cost
• Identify which menu items are profitable and which are hurting you
• Build you a clear, actionable plan to improve margins

Whether you're a food truck owner, independent restaurant, or ghost kitchen operator, I will give you clarity on your numbers and a real path to profitability.

What I need from you: your recipes, ingredient costs, and current menu prices. I handle everything else.