Menu & recipe costing

We find the margin
your menu is missing.

Your recipes and supplier invoices in. Every dish re-costed against what you actually pay today — plate costs, margin per item, and the price moves that fix both. Costs back in 5 days. If margins are already right, we say so.

Get my menu re-costed

Flat fee. Your recipes stay yours. One supplier invoice set — that's the whole ask.

Flat pricing — from plate cost to price list.

Core menu (up to 25 items)plate costs + price moves, 5 days$495

Full menuall items + beverage program, 7 days$895

Costing sprintmenu engineering matrix + re-costed cards + walkthrough (A5 tier)$1,500

Get my menu re-costed →

Every number human-verified against your real invoices. MenuMaven charges $99 for a loss-leader version; consultants charge $3,500 for the same build.

Exhibit A — the deliverable

A case file,
not a report.

This is a real RefoundMoney costing packet (anonymized). Every dish rebuilt from current supplier prices — then tested for popularity and margin, the two levers a menu actually has.

1.Food cost runs ~33% industry-wide, but plate costs are guessed at 62% of restaurants — nobody re-costs after supplier moves.

2.Four-five items usually fund the room — the rest of the menu is decoration. The matrix shows which is which.

3.The cheapest menu fix is a price move on an anchor item — a $1 move on a high-volume dish beats a supplier switch.

Every packet contains:

Every dish re-costed at today's supplier prices
Popularity × margin matrix (the stars, dogs, puzzles, plow-horses)
A re-priced menu with anchor moves marked
Recipe cards your kitchen can actually use

Human-verified before it reaches you. Machine math, human judgment.

[ REFOUNDMONEY ]

NOV 2026 · 31 RECIPES · 3 SUPPLIERS · READ IN 4 DAYS

Margherita — plate cost	None
Margherita — menu price	None
MARGHERITA — COST UP 19% SINCE SPRING↳ SUPPLIER MOVED MOZZARELLA TWICE — MENU NEVER MOVED	4.12
Ribeye — plate cost	None
RIBEYE — MARGIN 51%→38%↳ PRICE HELD WHILE COST CLIMBED — REPRICE +$3	14.87
CAESAR — 2.1% OF SALES, 41% MARGIN↳ PUZZLE ITEM — REPOSITION OR REPRICE	2.87
House burger — plate cost	None
MENU-Blended food cost↳ 33.8%	None
AFTER PRICE MOVES↳ 31.1%	31.1%
↳ MONTHLY MARGIN RECOVERED↳ 2,847.00	None
↳ AT THIS MENU — 12 MONTHS↳ 34,164.00	None

PRICE-MOVE TRAIL — ISSUED

MARGHERITA — reprice $16.50 + spec mozzarella yield

RIBEYE — reprice to restore 38%→47% margin

CAESAR — reposition to add-on + bundle fix

BREAD PROGRAM — portion respec, −$0.31/cover

↑ four moves this menu — two reprices, one reposition, one respec

HUMAN-VERIFIED

5 DAYS

$495 FLAT·UPFRONT

How it works

Three steps. Your recipes. Five days.

STEP 1

Send recipes + invoices

Your current recipes and 2 recent supplier invoices. That's the whole ask.

STEP 2

We re-cost everything

Every dish rebuilt at today's prices, tested for popularity and margin — human-verified.

STEP 3

Price moves, ready to apply

A re-priced menu, the matrix, and recipe cards — with the dollar math on each move.

$495 core menu, $895 full, $1,500 sprint — flat, settled before we start. 33.8% → 31.1% is the kind of move we price against.

Three questions

Do you need our POS data?

Not for costing — recipes and 2 supplier invoices carry it. POS analytics come later, only if you take the full sprint.

Will we have to reprice everything?

No — usually 3–6 moves carry the whole result. We mark them and show the dollar math per dish.

How is this priced?

Flat, up front, by menu size. No percentage of food spend — that's a consultant trick that rewards bigger bills.

We find the marginyour menu is missing.