I will calculate food cost for your restaurants

Are you guessing your menu prices? Most small restaurants lose 815% profit because they don't know their real food cost.

I'm a professional F&B cost controller with hands-on experience in the hospitality industry. I'll take your recipes and turn them into a clear, editable Excel file showing exactly what each dish costs you and what you should charge to hit your target profit.

What you'll receive:

• Ingredient-level cost breakdown for every recipe
• Yield % adjustments (most owners miss this and undercost by 10%+)
• Plate cost including garnish and packaging
• Recommended menu price based on YOUR target food cost %
• Profit per portion in your currency
• Menu summary highlighting your most and least profitable dishes
• Fully editable file you can reuse forever as prices change

What I need from you:

1. Your recipes with ingredient quantities
2. Current purchase prices for your ingredients (or supplier invoices)
3. Your target food cost % (I'll suggest one if you don't have it)

Why work with me: Daily experience controlling food costs in a real F&B operation. I understand kitchens, not just spreadsheets.

Message me before ordering if you have more than 40 recipes or need a custom inventory tracker.