Create a menu that drives margin and minimises waste.
Design dishes that drive margin, not waste.
Includes:
The Menu is Your Business Model Toolkit
Menu Item Costing Spreadsheet & how to use explainer document
Wastage Tracker spreadsheet & how to use explainer document
Inventory Tracker spreadsheet & how to use explainer document
Description:
Turn your menu into a money-maker. This bundle helps you cost recipes, reduce waste, streamline stock control, and engineer a high-margin menu that flows smoothly from prep to pass. A full back-of-house system to boost profitability and reduce chaos.
Who It’s For:
Chefs, founders and first time operators building or revamping a menu. Especially powerful if you’re moving from street food/pop-up to bricks-and-mortar and need to dial in margins!
Why Buy It:
Your menu is your business model. This system ensures you build dishes that are costed, scalable and profitable while reducing waste and improving ordering systems.
Key Wins:
Accurate pricing + margin control
Inventory management that saves money
Menu planning strategies that drive revenue
Ideal for the first time hospitality founder who is feeling totally overwhelmed.
Create a menu that drives margin and minimises waste.
Design dishes that drive margin, not waste.
Includes:
The Menu is Your Business Model Toolkit
Menu Item Costing Spreadsheet & how to use explainer document
Wastage Tracker spreadsheet & how to use explainer document
Inventory Tracker spreadsheet & how to use explainer document
Description:
Turn your menu into a money-maker. This bundle helps you cost recipes, reduce waste, streamline stock control, and engineer a high-margin menu that flows smoothly from prep to pass. A full back-of-house system to boost profitability and reduce chaos.
Who It’s For:
Chefs, founders and first time operators building or revamping a menu. Especially powerful if you’re moving from street food/pop-up to bricks-and-mortar and need to dial in margins!
Why Buy It:
Your menu is your business model. This system ensures you build dishes that are costed, scalable and profitable while reducing waste and improving ordering systems.
Key Wins:
Accurate pricing + margin control
Inventory management that saves money
Menu planning strategies that drive revenue
Ideal for the first time hospitality founder who is feeling totally overwhelmed.
Create a menu that drives margin and minimises waste.
Design dishes that drive margin, not waste.
