Improving profits for restaurants since 1997.

Recommending food cost to optimize menu profitability




Per Serving Day Month X
What If
Compared To

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First look at your gross profit by menu section. Focus on selling the best profit makers by menu section. How? Promote your best money makers from the door to the sales pitch.

Control costs by upselling the food cost items (sides) that are under 20% food cost. This will fix the food mix and pay for your dreams.

Sales Summary
Total Menu Items
Total Menu Items Sold
Total Food Cost $
Total Sales Revenue $
Total Gross Profit $
Percent Food Cost %
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