Send us your menu. We will tell you which three dishes are losing you money.
Written report back within 48 hours. No call required. No obligation. You keep the report either way.
Email your menu to wayne@pestleandmortar.com.au
A photo of the printed menu is fine. A PDF is fine. A link to your online ordering page is fine. If you have your last supplier invoice as well, the report gets sharper, but it is not required.
Why we do this for nothing
Because telling you we understand food cost is worthless, and showing you is not.
Most operators we open up are losing money on three or four of the dishes they sell the most of. Not the odd ones. The bestsellers. The owner almost never knows which, because the menu was priced years ago and the suppliers have quietly moved since.
When you see your own numbers on your own dishes, you do not need convincing. That is the whole reason this offer exists.
What you get back
- Your three worst performing dishes by gross profit, named.
- What each one is actually costing you per plate at current supplier prices.
- What it should be priced at, and what that is worth over a year at your covers.
- Two or three specific changes, portion, spec, supplier or price, that recover the margin without touching quality.
- One thing on your menu you should probably delete.
Plain English, no jargon, one or two pages. Written by someone who has run kitchens for thirty years, not generated by a tool.
What happens next
Nothing, unless you want it to.
We send the report. You read it. If you fix it yourself, good, that was the point. If you want help with the rest of the menu, or the labour side, or the systems underneath, you know where we are.
We will not chase you. There is no sequence of emails waiting.
Who this is for
Restaurants, cafes, bars, pubs, caterers and multi site groups in New South Wales. If you are turning over reasonable money and cannot work out where it goes, this is built for you.
It is not for people who want a template or a spreadsheet. There are plenty of those online and they will not tell you anything about your kitchen.
Fair warning
Wayne writes these himself, so there is a limit to how many we can do. If it takes longer than 48 hours, that is why, and we will tell you.
Send it through
Or if you would rather talk first, book a call here. Phone is 0420 862 490.