The business problem
Most restaurants price from instinct. Instinct does not survive a supplier price rise.
What we analyze
- POS sales by item and daypart
- Recipe yield, portion and current purchase price
- Popularity and contribution margin
- Kitchen capacity and menu complexity
01What We Do
Standardised recipe cards with yields, waste factors and portion costs, so pricing and margin decisions rest on real numbers.
02Our Approach
Build recipe cards with the kitchen, verify yields on the line, then hand over a maintainable costing sheet.
What You Get
- 01Standardised recipe cards
- 02Yield and waste factors
- 03Portion cost per dish
- 04Maintainable costing sheet
- 05A costed sheet for every item on the menu
- 06Yield and waste factored rather than ignored
- 07A structure your team can update when prices move
- 08Portion specifications tied to each cost
Our Approach
- 01
Collect
Recipes, purchase prices, pack sizes and yields.
- 02
Build
A costing sheet per item, including sub-recipes.
- 03
Verify
Sheets checked against actual plating in the kitchen.
- 04
Hand over
A maintainable model plus a short update routine.
Frequently Asked Questions
We do not have written recipes. Can you still help?
Yes. Writing them down is part of the work, and it is usually the most valuable part.
How often should costs be updated?
At every meaningful supplier change, and on a fixed periodic review so drift is caught before it reaches the margin.
Related
- SolutionMenu Strategy, Engineering & PricingA structured study of what your menu sells, what each item earns, and what to change — item performance, food cost, pricing, product mix and menu structure.
SolutionMenu EngineeringRearranging the menu so the profitable dishes are the ones guests actually choose.- ResourceMenu Engineering TemplateAn editable restaurant workbook for menu engineering, with structured inputs, working calculations and an action-ready summary.
- ResourceRecipe CostingAn editable restaurant workbook for recipe costing, with structured inputs, working calculations and an action-ready summary.
- ToolFood Cost CalculatorFood cost percentage and gross margin for a single item, from its cost and selling price.
- ToolMenu Pricing CalculatorThe price an item needs to hit a target food cost percentage, before and after VAT.
More NORIVA services
All Services →- Menu DevelopmentBuilding or rebuilding the menu around what the kitchen can execute and the guest will order.
- Menu EngineeringRearranging the menu so the profitable dishes are the ones guests actually choose.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
- Digital Product & WebWebsites and product interfaces designed and built to be fast, accessible and genuinely maintainable.
Request this service
Tell us about your business and what you need. The more detail you give, the sharper our first response.
