Three diagnostic tools that show you exactly where your food cost, prime cost and menu margin are bleeding money. One Sunday. No consultant required.
Operators blame food cost first. It is rarely the biggest leak. The real money is escaping through menu mix, labour ratios, and prep waste that nobody is measuring.
Most consultants charge $2,500 to $5,000 for an audit. They show up, ask for your books, and deliver a report three weeks later. By then your problem has shifted.
This is a faster path. Three diagnostic tools, one weekend, every leak surfaced. You do the audit yourself with your own numbers.
Three tools. One weekend. Every leak surfaced.
What your invoices say versus what your menu charges.
Food plus labour against revenue, weighed against the 60% line.
Every dish ranked by contribution and popularity.
20 years operating across cafes, restaurants and multi-site groups. Designed kitchens and P&Ls for venues from $800K to $40M turnover.
Built the Margin Audit because most operators do not need a consultant. They need the diagnostic tools a consultant would use, in their own hands, on their own venue.
20 Years Operating"Found a 6.2% food cost variance in week one. Worth $48K over the year."
"The menu margin map alone repriced my top 12 dishes. $31K margin recovered."
"Spent four hours, found two leaks I had been blaming on the wrong staff for six months."
Four to six hours if you have your invoices and roster in front of you. Most operators run it on a Sunday afternoon. The tools do the maths; you bring the numbers and the honesty.
No. A spreadsheet, your last 12 weeks of invoices and your roster are enough. The tools work with Xero, MYOB, QuickBooks or a shoebox of receipts. We tested all three.
Each tool has a 4-minute walk-through video and a worked example from a real venue. If you can do a stocktake, you can run the audit. I designed it for floor operators, not analysts.
A consultant costs $2,500 to $5,000, takes three weeks, and hands you a report. The Margin Audit costs $140, takes a Sunday, and hands you the same diagnostic tools the consultant would use. You stay close to the numbers because you ran them yourself.
Yes. The licence covers one venue and the team running it. Pull your chef into the menu margin map and your bookkeeper into the P&L read. The audit works better with two operators at the bench.
Tier 02 (Daily Operator) is the day-to-day toolkit you use after the audit. Tier 03 (Complete System) covers multi-venue and full operating rhythm. Your $140 credits in full against either tier if you upgrade within 90 days.
Every pack is crucial. Start where you are; layer up as you tighten the rhythm.
Every pack is crucial. Tier 01 finds the leak, Tier 02 builds the rhythm, Tier 03 runs the system.