PRICING REPORT FOR RESTAURANTS
Which menu items make you money?
A one-time, fixed-fee report. Supplier prices moved, portions crept, and the menu is still priced where it was on opening day. We cost every item against what you pay today and what you sell, then show you the margin on each one and exactly what to change.
Fixed fee. Delivered in five business days, with a walkthrough call.
Who this is for
This needs a menu, current supplier prices and at least three months of POS sales. A new opening with no sales history has nothing to cost against yet.
What we find
Margin per item and per category
Gross margin on every dish and drink against current ingredient cost, ranked, with the sales mix from your POS. A low-margin bestseller stands out from a low-margin item nobody orders.
The leakers
Items that lose money or earn less than they should at today's prices, with the fix for each one: reprice, re-portion, change the supplier, or take it off the menu.
Recipe and portion costing
Ingredient cost per plate built from your recipes and current supplier invoices, including waste and yield where you track them.
Supplier price creep
Where invoice prices have risen since your last costing, by supplier and by ingredient, and what that did to each dish's margin.
Break-even position
The covers or daily sales the business needs to cover fixed costs at the current margin, and how that number moves if you take the recommended price changes.
What we need from you
- Your menu with current prices
- Supplier invoices or price lists for the last three months
- Recipes or portion specs (a photo of the kitchen sheet is fine)
- POS sales export by item for the last 12 months, or as far back as you have
- Fixed monthly costs (rent, salaries, utilities) as one line each, from your accounting software or a P&L
How it works
Send the inputs
You get a secure upload link when you book. Send what you have; we tell you within a day if anything is missing.
We cost the menu
One of the Ryze founders costs every item against your own invoices and POS data, builds the margin table and ranks the fixes.
You get the report
A written report in 5 business days, plus a 30-minute call to walk through it and agree what changes first.
$1,000
Fixed fee. One report, one walkthrough call, delivered in 5 business days.
Need labour, cash flow and the full P&L reviewed alongside the menu? We scope that as a fixed-fee review on a 15-minute call.
One of the Ryze founders costs your menu against your own invoices and sales data, then talks you through it on a call.
Common questions
Which menu items make me money and which ones lose money?
That is the first page of the report. Every item is ranked by gross margin against current ingredient cost, weighted by how often it sells, so you see both the items that lose money and the popular ones that earn less than they should.
What if my recipes are not written down?
Send the menu and any portion notes or photos you have. We build the recipe costs from that and mark clearly which lines are estimates so you know where to check.
Do you work with my POS?
Any POS that exports sales by item works, including Foodics, Square, Toast, Lightspeed and Loyverse. An export by item for the period is all we need.
Is this a one-off or ongoing?
One-off. If you want the costing repeated each quarter or margins tracked monthly, that is part of the monthly packages.