Recipe and portion costing
Review selected recipes, current ingredient prices, purchasing units and portion assumptions. Identify where a costing sheet no longer reflects what the kitchen actually prepares, based on information your team provides.
UNDERSTAND WHERE YOUR MARGIN GOES
Food Cost & Profitability
Make food cost easier to explain.
Online consulting for restaurant owners who want a clearer view of ingredient costs, purchasing, waste and the contribution their menu makes to the business.
Discuss food cost supportWith Ajay Sharma · Online & phone consultations
WHO THIS HELPS
Start with your own numbers and your own menu.
A food cost percentage alone does not tell you what to change. Before recommending action, I help you examine how the figure was produced, whether records are comparable and which operating routines affect it.
The work is tailored to your restaurant and the records available. It can begin with a focused review through a Restaurant Cost Audit, with implementation support agreed separately if it is useful.
THE REVIEW IN PRACTICE
What we can work through.
The final scope is tailored to your restaurant and agreed before work begins.
Purchasing and inventory routines
Review ordering, receiving, transfers and stock-count methods. Discuss how you separate purchases from consumption, and what information is needed to make meaningful period-to-period comparisons.
Waste and product control
Look at the waste records you keep and how the kitchen records spoilage, preparation losses and remakes. Agree simple tracking routines and ownership rather than treating every variance as the same problem.
Menu contribution and priorities
Review selling prices and available recipe costs alongside sales mix. Consider ingredient contribution without confusing it with final profit: labour, occupancy and other operating costs still need to be covered.
BEFORE WE START
Know what to expect.
Scope, timing and fee agreed in writing. No payment or commitment through the website.
What to prepare
Current menu prices, selected recipes and portions, recent supplier invoices, sales mix reports, and available stock counts and waste records. We agree which records are relevant before you share them.
Do not upload confidential financial documents, employee information or passwords through the enquiry form. We agree a secure way to share relevant records later.
What you receive
- A review of the agreed cost information and its limitations.
- Prioritised opportunities in costing, purchasing, stock control or waste tracking.
- Practical next steps and a findings discussion online or by phone.
Scope and limitations
Advice is based on the records and explanations you provide, not an independent physical stocktake. This is operational consulting, not accounting, tax advice or menu design. No specific food cost target, savings amount or profit outcome is guaranteed.
Recommendations are advisory. Decisions stay with you, and savings or profit outcomes are not guaranteed.
YOUR QUESTIONS
Before you enquire.
What food cost percentage should I aim for?
There is no target I would recommend without understanding your concept, menu mix, costing method and operating model. We start with your own trend and the reliability of your records, then agree what needs attention.
Will you tell me to raise all my prices?
Not automatically. Purchasing, portions, waste, recipe assumptions and sales mix all deserve examination. Pricing decisions remain yours and should consider the wider restaurant proposition, not just a spreadsheet.
Can this be done alongside my accountant?
Yes. The focus is the operating routines behind the numbers, not replacing your accountant or bookkeeper. Any coordination or information sharing is agreed with you first.
START WITH A CONVERSATION
Tell me what is happening
in your restaurant.
A short overview is enough. I will reply by email to arrange a first conversation online or by phone.