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Fiverr Pro
English
$
USD
I will create profitable restaurant dishes with food cost and recipe cards
Chef owner, restaurant food cost, menu costing and pricing
Food cost creeping up? I find the dishes losing you money. Chef-owner, 21 years in kitchens, master's in culinary arts; I've owned and run bars and restaurants, so I've costed the plates, argued with ...
About this Gig
Every new dish arrives costed to your target food cost (for example 28%), so it makes money from the first night.
You get full recipe cards your team can cook from: grams, method, plating, allergens, cost per plate and the selling price that hits your margin.
What you get
Each dish comes as a recipe card with ingredients in grams and millilitres, yield and portion size, step by step method, sub-recipes, cost per plate from your supplier prices, a suggested selling price with margin, a written plating spec and an allergen list for you to check. The Menu Refresh also reprices your whole menu. Everything is delivered in writing, in English, as PDF and an editable spreadsheet.
What I need
Your concept or current menu, your location type and average spend per head, your kitchen equipment and team skill level, and a recent supplier price list. For a refresh, also your item sales if you have them.
There are no tastings: this is a written service. You cook a test run, send me your notes and photos, and I adjust. That counts as one revision round.
Business type:
Startups
•
SMBs
Industry:
Food & beverage
Service type:
Workflow optimization
•
Process mapping
Other Business Consulting Services I Offer
FAQ
Do you taste the dishes?
No. This is a written, remote service, so there are no tastings. I build each dish from 21 years of cooking and costing. You cook a test run, send your notes and photos, and I adjust. That counts as one revision round.
What exactly is on a recipe card?
Ingredients in grams and millilitres, yield and portion size, step by step method, sub-recipes, cost per plate, a suggested selling price with margin, a written plating spec and an allergen list.
Who owns the recipes?
You can use and adapt them in your own venues for as long as you like. You can't resell or publish them as recipes.
Are the allergens guaranteed?
I list the allergens in every dish, but you sign them off. Check them against your suppliers' product specs before anything goes on the menu.
How accurate is the costing?
It's as accurate as the prices you send. I cost from your own supplier list. If you don't have one, I use typical wholesale prices and mark them clearly so you can swap in your own.
What counts as a revision?
Adjusting a delivered dish: an ingredient, portion, plating or cost. Replacing a dish with a completely different idea counts as a new dish, and you can add one as an extra.
Can you work with my kitchen's limits?
Yes. Tell me your equipment, your team's skill level and how busy service gets, and I'll write dishes your kitchen can actually hold on a full night.
Can I add more dishes?
Yes. Ask for a custom offer and I'll quote the extra dishes at the same per-dish level.
