Food-cost and inventory review for New York restaurants.
Compare New York restaurant supplier invoices, stock counts, recipe assumptions and transfers. Investigate food-cost movement with local kitchen contacts.
Book your free demoMake stock and purchases comparable
Agree count dates, item units and location labels. For groups, identify stock transferred between sites so consumption is not mistaken for a purchase or unexplained variance.
Verify the kitchen inputs
Recipes, yields, portions and waste records provide context where available. Your kitchen and purchasing contacts confirm the operating facts; estimates remain identified.
Choose the cost question to investigate
A price review and a stock variance require different evidence. We define the relevant work in the proposal and management decides on ordering or kitchen changes.
Your first demo is free
Discuss the work your restaurant needs covered.
Tell us the work you need covered. Your first demo is free; a written proposal confirms the service, responsibilities and fees.
Book your free demo