One-time audit
$197 per restaurant. We look at two months of invoices and your whole menu, and you get the report in your own login.
Paper in.
Food cost out.
Send us two months of invoices and your recipes, and we do the rest. We cost every recipe and give you a detailed analysis of how your dishes and drinks are priced.
Book a free consultationNo data entry and no software to learn. The call is free, and the audit is $197 per restaurant.
You send the paper. We do the work.
You send what you already have
Two months of invoices, your recipes, and your menu. Phone photos, PDFs, and forwarded emails all work. That is your whole part: you do not type, sort, or fill in anything.
mise / received
96-1093508.jpg · 2 pages
- Received
- Every line read
- Being checked by us
We read every line and check it for you
Each line is matched to the product you buy and checked against what you paid before. Billing errors and price jumps go on a list for you.
mise / invoices / review
Baldor Specialty Foods
INV 96-1093508 · 4 Sep 2026| Line | Category | Qty | Cost |
|---|---|---|---|
| Baby arugula, 3 lb | Produce | 4 | 78.00 |
| Chicken thigh, boneless | Protein | 40 lb | 143.60 |
| Heavy cream, qt | Dairy | 12 | 64.80 |
| Yukon gold, 50 lb | Produce | 2 | 51.50 |
| Olive oil, 3 L | Pantry | 6 | 201.00 |
Invoice total$892.90
You get the finished report
Spend by category and by vendor across the two months, ready to read in your own login. Nothing to set up. You can export every table as a spreadsheet or a PDF.
mise / cost report
Spend, two months$12,118.30Across 4 vendors
And what every plate costs
We build each recipe from the products on your invoices, so its cost follows the prices you actually pay. Dishes that no longer meet your target are flagged, with a suggested menu price.
mise / menu / recipes
Roast chicken, charred leek
MAINS · MENU $21.00| Component | Source | Qty | Cost |
|---|---|---|---|
| Chicken thigh, boneless | Product | 10 oz | 2.24 |
| Thyme jus | Prep item | 3 oz | 1.10 |
| Leek, charred | Prep item | 1 ea | 0.92 |
| Butter, unsalted | Product | 1.5 oz | 0.67 |
| Yukon gold purée | Prep item | 5 oz | 0.61 |
| Heavy cream, qt | Product | 2 oz | 0.34 |
Plate cost$5.88
Food cost28.0%
Target30%
What the audit covers
One report, built from your own invoices and recipes. You keep it, and you can export it.
- Invoices
- An invoice auditWe check every line on two months of invoices. Billing errors, short shipments, and prices above your quote go on a list you can take to the vendor.
- Purchasing
- An order guideEvery item you buy, with its vendor, pack size, and unit cost, and the items whose price moved during the two months.
- Menu
- A recipe auditPlate cost and food cost percentage for every dish, built from the prices on your own invoices.
- Pricing
- Menu price recommendationsWhich prices to change, and what each change is worth per month at your current volume.
- Sales
- Menu engineering, if you send sales dataWith a product mix report from your POS, we show which dishes sell and which ones earn, side by side.
Monthly maintenance
$50 a month, after the audit. You email us every new invoice, and we keep your plate costs and your report current.
Hand us the stack
Book a free consultation. We look at your menu and your vendors, and we tell you what the audit would cover. After that, the work is ours.