Find what is driving your restaurant’s food cost.
Review supplier prices, recipes, portions, stock counts and sales mix. Ready Margin helps identify the source of a food-cost change before you act.
Book your free demoSeparate price changes from usage changes
Compare like-for-like items and units before concluding that a supplier raised prices. Then examine purchases, counts and sales for a common period to establish whether the movement is in price, usage or timing.
Check the kitchen’s working assumptions
Recipes, usable yield, portion sizes and waste records affect the calculation. We review the agreed records with purchasing and kitchen contacts, identifying estimates and gaps that could change the result.
Agree a specific change to review
The finding may lead to a supplier query, a portion check or an update to recipe costs. Management decides on menu and purchasing changes. We agree which measures will be reviewed afterward; a fixed savings result is not promised.
Questions about this service
Can invoice totals tell us why food cost rose?
An invoice is one input. Pack size, quantity, inventory timing, waste and sales mix may also explain the change.
Do you run our inventory system?
Inventory recording or system administration is included only if named in the scope. We first assess the records and tools you already use.
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