3–8%
Typical annual ingredient inflation range used to frame the need for regular recosting.
PlateProfit
Food-cost program
Know every plate.
Protect every margin.
PlateProfit is A10 HOSPITALITY CONSULTING's recipe-costing program. We recost every recipe against current invoice prices, flag menu items bleeding margin, and deliver a clear plan for repricing and menu decisions.
Program analystMeet Plato, your recipe costing analystAI-assisted analysis keeps every audit fast and consistent.
For independent restaurants, multi-unit operators, private clubs, and catering teams.
Food cost overview
This month's menu margin
Blended food cost
31.8%
Track costs against every current invoice.
Menu watchlist
Pasta34%
Salmon38%
Burger32%
Salad29%
Cost drift: the recipes worth your attention are now visible.
The operating pressure
Ingredient inflation compounds when menus stay still.
Industry context only — every menu and market moves differently.
Recurring supplier changes can make familiar recipes materially less profitable before a team sees the shift.
8–14%
Higher-volatility range for ingredients and vendor-driven cost swings.
Food Cost Benchmark
Spot the danger zone before it becomes normal.
Sample Finding — illustrative only. Not a client result.
Healthy target range
28–32%
Illustrative actual finding
37%
Danger zone
Plato's recipe-costing lens makes an illustrative five-point gap actionable by connecting it to current invoices, yields, portions, and menu pricing.
Illustrative example of a food-cost gap a menu and purchasing audit is designed to identify.
Recipe Margin Bleed
Invoice drift becomes visible when every recipe is recosted.
Illustrative examples only — not a client menu or client invoice data.
| Menu item | Theoretical cost | Current invoice-cost | Estimated monthly impact |
|---|---|---|---|
| Signature Pasta | 29% | 34% | $620 |
| Grilled Salmon | 31% | 38% | $840 |
| House Burger | 27% | 32% | $510 |
| Seasonal Salad | 24% | 29% | $290 |
A recosting process makes invoice drift visible before it becomes the new normal.
What You Receive
A current, usable view of menu margin.
The work is designed around current invoices, current recipes, and the decisions your kitchen and leadership team need to make next.
01
Gather the real inputs
Current invoices meet current recipes.
We organize your recent food invoices, recipes, yields, portions, and menu pricing into one clear view of what every plate costs today.
02
Recost every menu item
See where margin is leaving the plate.
Each recipe is recosted against current ingredient pricing so high-cost items, portion drift, and stale pricing become impossible to miss.
03
Act on the findings
Leave with a menu built to hold margin.
You receive a menu-engineering report with practical repricing, recipe, purchasing, and mix recommendations prioritized for your operation.
Built for your operation
Better menu decisions start with better cost visibility.
Independent restaurants
Stop relying on last season’s food costs and make price changes with confidence.
Multi-unit operators
Create a consistent menu-costing baseline across locations while spotting local variance.
Private clubs
Bring kitchen economics into a format leadership and boards can use for informed decisions.
Catering & banquet teams
Account for package pricing, event complexity, and high-variance menus before the event is booked.
Recipe cost clarity
Make the next menu price a margin decision—not a guess.
Start with a complete food-cost reset, then build the cadence your operation needs to stay profitable as costs change.