Do you know what your dishes actually cost you?
Most cafés have two or three dishes quietly eating their profit. I find them. Send me 3 dishes and I'll cost them free — real numbers, plain English, one clear action per dish.
No logins. No software to learn. You get a report by email within 5 business days.
Based on a real 38-dish café menu costing project. Venue details removed.
I costed all 38 dishes on a real café menu from real supplier prices and real recipes. The owner had never seen these numbers before.
What it found: two croissant toasties were running over 30% food cost, and nobody knew — they'd been priced years ago and ingredient prices had crept up ever since. The report also showed where small changes hide money: on one breakfast dish, a tiny portion adjustment the customer would never notice can add up to thousands a year when the dish sells regularly.
That's what real costing does. It doesn't tell you to "cut costs" — it points at the exact dish, the exact ingredient, and the exact change.
Three steps from menu to clear actions.
No setup, no logins, no spreadsheet wrestling.
Send 3 dishes
Dish names and menu prices are enough to start the conversation. For a useful estimate, send rough portions and supplier costs if you have them — messy is fine. Tidying it up is my job, not yours.
I cost them properly
I calculate the real recipe cost, food cost %, and gross profit per sale — the same way I costed a full 38-dish menu, using your actual supplier prices wherever possible.
You get a straight answer
Each dish comes back green, amber or red, with one recommended action in plain English. Delivered by email within 5 business days.
Check a dish in ten seconds.
Type in one dish and see its margin, food cost % and weekly profit instantly. Estimates only — a proper costing uses your real portions and supplier prices.
Want this dish checked with real supplier costs and portions? Make it one of your free three →
Send what you have — even rough.
Dish names and menu prices are enough to start the conversation. For a useful estimate, send rough portions and supplier costs if you have them. POS sales data helps too, but nothing is required up front.
One thing to know: supplier invoices alone are not enough to calculate a true dish cost. Invoices show what ingredients cost — we also need how much of each ingredient goes on the plate.
My honesty rule — no fake precision: if recipe quantities are missing, I'll cost it as an estimate and label it clearly as one. You'll always know whether you're looking at an estimate or a final costing.
Start free. Upgrade only if it pays for itself.
One small dish fix can recover thousands a year when the item sells regularly. The goal is simple: find the dishes where a small pricing, supplier, or portion change makes the biggest difference.
Free 3-Dish Scan
- 3 dishes costed
- Food cost % + gross profit
- Green / amber / red status
- One action per dish
Starter Menu Audit
- Up to 15 menu items
- Traffic-light report
- Best & worst dishes
- Simple pricing suggestions
Full Menu Profit Audit
- Up to 40 menu items
- Full recipe costing
- Supplier cost review
- Menu engineering insights
- Owner action report
Monthly Margin Watch
- Supplier price checks
- Updated margin report
- Pricing recommendations
A chef, not a software company.
I'm Akash — a chef helping cafés understand real dish profit.
I've spent my career in kitchens, so I know exactly why costing never gets done: nobody has time, the software is heavy, and supplier prices change every week.
On a recent project, I costed an entire 38-dish café menu myself — real recipes, real supplier prices. The owner had never seen those numbers. We found dishes quietly running over 30% food cost, and small changes customers would never notice that add up to real money over a year.
Now I do the same for other venues. You cook and run the floor — I'll do the maths and tell you, in plain English, what to change.
Good questions, straight answers.
Can you calculate dish cost from supplier invoices only?
No — and anyone who says yes is guessing. Invoices show what ingredients cost, but a real dish cost also needs how much of each ingredient goes on the plate. If you don't have exact quantities, I'll work with rough ones and clearly label the result as an estimate.
What if I don't know exact recipe quantities?
Totally normal — most kitchens don't have them written down. Send your best guess ("about 2 eggs, a handful of cheese") and I'll cost it as a clearly-labelled estimate. If you later want final numbers, we tighten the portions together.
Is this for owners or chefs?
Both. Owners get decisions in dollars: which dishes leak profit and what each fix is worth. Chefs get kitchen-level actions: portion to X grams, swap this supplier, re-spec that ingredient. And no blame — costs move because supplier prices move, not because someone did something wrong.
What do I send for the free scan?
Three dishes: names, menu prices, and whatever recipe detail you have — rough is fine, a photo of a scribbled prep sheet is fine. You'll have your report by email within 5 business days.
Do I need to install anything or sign up for software?
No. This is a done-for-you service. You send dishes by email or the form below, and you get a report back. No logins, no dashboards to learn.
Send me 3 dishes. I'll do the maths.
No cost, no obligation, no software. Just real numbers on your own menu.
- Costed by a chef, not an algorithm
- Green / amber / red status per dish
- One recommended action per dish
- Estimates always clearly labelled
- Report in your inbox within 5 business days