You will get Food Cost Analysis & Profitability Optimization for Restaurants
Project details
Most restaurant owners don't know which dishes are making them money and which are quietly draining their profits. Food cost analysis changes that.
With 5+ years of experience in Michelin-starred kitchens including Alinea (Chicago) and Boia De (Miami), I bring the same financial discipline used in top-tier restaurants to independent operators and growing chains.
I analyze your menu item by item — calculating real food cost percentages, identifying problem dishes, and recommending pricing and portion adjustments that protect your margins without compromising the guest experience.
Every deliverable is provided in a clear, editable spreadsheet you can update as your costs change — so you stay in control of your profitability long after the project ends.
With 5+ years of experience in Michelin-starred kitchens including Alinea (Chicago) and Boia De (Miami), I bring the same financial discipline used in top-tier restaurants to independent operators and growing chains.
I analyze your menu item by item — calculating real food cost percentages, identifying problem dishes, and recommending pricing and portion adjustments that protect your margins without compromising the guest experience.
Every deliverable is provided in a clear, editable spreadsheet you can update as your costs change — so you stay in control of your profitability long after the project ends.
Target Country
Worldwide, United StatesWhat's included
| Service Tiers |
Starter
$199
|
Standard
$399
|
Advanced
$699
|
|---|---|---|---|
| Delivery Time | 4 days | 7 days | 8 days |
Number of Projects | 1 | 2 | 3 |
General Project Consulting | |||
Define Project Goals | |||
Define Deliverables & KPIs | - | ||
Establish Schedule & Milestones | - | ||
Risk Management | - | - | |
Resource Management | - | - | |
Budget Management | - | ||
Project Reports | - | ||
Project Diagrams Provided | - | - |
Optional add-ons
You can add these on the next page.
Fast Delivery
+$50 - $100Frequently asked questions
About Luisa
Restaurant Consultant | Menu Development | Food costing & Operations
Chicago, United States - 9:03 pm local time
I help independent restaurants and growing chains build menus that are creative, consistent, and profitable.
What I do:
🍽️ Menu Development & Optimization — From concept to final dish, I design menus aligned with your brand, kitchen capabilities, and target market.
📊 Food Costing & Profitability — I analyze costs, portion sizes, and pricing to make sure your menu works financially, not just culinarily.
⚙️ Kitchen Operations & SOPs — Workflow design, recipe standardization, training materials, and systems that help your team run smoothly without you micromanaging.
🍰 Pastry & Dessert Programs — Specialized experience developing pastry menus and dessert programs for fine dining and café concepts.
🖥️ Restaurant Technology — POS systems (including Square), menu configuration, inventory and cost control tools.
Whether you're launching a new concept, revamping an existing menu, standardizing recipes, or getting food costs under control — I bring real-world kitchen experience and a business mindset to every project.
Let's build something worth coming back to. Send me a message and let's talk about your restaurant.
Steps for completing your project
After purchasing the project, send requirements so Luisa can start the project.
Delivery time starts when Luisa receives requirements from you.
Luisa works on your project following the steps below.
Revisions may occur after the delivery date.
Data Collection & Review
I review your menu, current pricing, ingredient costs, and portion sizes to establish a baseline.
Cost Breakdown per Dish
I calculate the exact food cost percentage for each dish and identify which items are hurting your margins.