I will audit your restaurant data and verify if your numbers are real

Your POS system holds data you've never fully read.

I'm Giovanni professional chef for 15+ years in high-end kitchens 

(Michelin-starred environments included), graduate in Economics, 

Master's in Data Analytics. I've worked both sides of the pass:

I know what the numbers mean because I've lived what causes them.

Most analytics tools show you what happened. I audit your existing 

data and verify whether what your software is telling you actually 

reflects what's happening in your kitchen.

No recipe book? No problem. I estimate portion costs from 

professional kitchen experience. Results will be clearly marked as 

estimates not certified figures. Actual performance may differ. 

To get precise food cost data, a proper recipe book is needed: 

I provide a free template to help you build one.

Why not just use MarginEdge or Toast Analytics? Those tools break 

down the moment your restaurant has seasonal menus, suppliers who 

change item names, or a chef who portions by eye. I handle the 

edge cases because I've seen them from inside the kitchen.

Message me before ordering. Tell me your POS system and months 

of data available. I'll confirm which package fits.