RESTAURANT PROFITABILITY
Cost of Goods + Menu Profitability Rebuild
Starting at
$995 CAD
Transparent project pricing. Full price confirmed before work begins.
No obligation to proceed.
Find where margin is disappearing across your food and beverage program, then fix the systems behind it.
I’ll work through costing, purchasing, inventory, waste, sales mix and pricing across your food and beverage program, then help rebuild the systems behind the numbers.
Cost of Goods Problems Rarely Come From One Place
A high COGS percentage is usually the result of several smaller issues happening at the same time.
Pricing may not have kept up with supplier increases. Recipes may be outdated. Beverage portions may have drifted. Inventory counts may be inconsistent. Waste may not be tracked. High-volume menu items may be generating less contribution margin than expected.
Looking at the percentage alone does not tell you which of those things is happening.
The goal of this rebuild is to trace the number back to the systems behind it, fix what is creating the loss, and leave you with a better way to manage it going forward.
Know where the money is going before deciding what to change.
The 6-Part Review
Each area is reviewed as part of the same F&B system. What changes depends on what the numbers and operation show.
01.
Recipe, Beverage & Yield Costing
04.
Menu Engineering & Sales Mix
Rebuild or validate item costs using current purchasing prices, realistic yields, portion standards and actual serving costs across the full F&B program.
Evaluate popularity, contribution margin and product mix across food and beverage to understand which items are driving profit and which are using labour, inventory or menu space without returning enough.
02.
05.
Purchasing & Supplier Costs
Pricing & Margin Strategy
Review supplier pricing, pack sizes, purchasing habits, substitutions and cost changes to identify where costs have increased without a corresponding change in pricing or process.
Identify where pricing has fallen behind cost, where margins can improve without simply increasing every price, and where the menu or beverage program needs a more deliberate pricing structure.
03.
06.
Inventory, Waste & Variance
Complexity, Execution & Ongoing Control
Review receiving, inventory, waste and production controls across food and beverage. The goal is to make unexplained variance visible, measurable and easier to manage.
Review SKU count, product overlap, prep and service burden, inventory complexity and execution. Then build the routines and reporting needed to keep costing, pricing, purchasing and COGS performance current.
What the Work Looks Like
This is not another report telling you that your COGS is too high. Once we understand where the problems are coming from, the work shifts into fixing the tools, numbers and routines behind them. Depending on what we find, that can include:
01. Rebuilding Costing
Updating recipe and beverage costs using current supplier pricing, yields, portions and serving standards.
02. Cleaning Up Purchasing
Reviewing products, pack sizes, supplier pricing and purchasing patterns to find unnecessary cost and simplify where it makes sense.
03. Fixing Inventory Control
Setting up practical inventory categories, count procedures, receiving standards and variance tracking that managers can maintain.
04. Working Through the Menu
Costing items against real sales mix and contribution margin, then identifying where pricing, portions, product mix or menu structure should change.
05. Reducing Waste and Complexity
06. Building the Ongoing Routine
Looking at overproduction, spoilage, trim, duplicated products, unnecessary SKUs and items that consume more labour or inventory than they return.
Creating the reporting, review cadence and management responsibilities needed to keep costs current after the project is finished.
The goal is not to leave you with more paperwork. It is to leave you with numbers you trust and a system your team can keep using.