Menu Engineering & Food Cost Consulting

Lower your food costs and maximize profitability with expert menu engineering, recipe costing, and vendor negotiation consulting for Twin Cities restaurants.

Great food isn't enough to keep a restaurant profitable in today's market. Rising ingredient costs, supply chain fluctuations, and unoptimized pricing can quietly drain your margins. Our menu engineering and food cost consulting services help independent operators and restaurant groups across Minneapolis, St. Paul, and the Metro area take control of their COGS.

What We Focus On:

Contribution-Margin Analysis:
Evaluate every dish by its true profitability and popularity to redesign your menu layout for maximum margin.

Recipe Costing & Yield Management:
Standardize portion controls and precise ingredient costing to prevent kitchen waste.

Vendor Negotiations:
Leverage local supplier relationships and purchasing systems to secure better contract terms.

Target Outcome:
Lower your total Cost of Goods Sold (COGS) by 3% to 7% while protecting guest experience.