A10 HOSPITALITY CONSULTING · PlateProfit
See the investment in the context of the margin it is built to protect.
Choose the operating support that fits your next decision, from a focused audit through ongoing financial visibility.
PlateProfit · A10 HOSPITALITY CONSULTING food-cost program
Value begins with a menu you can see clearly.
Use the sample food-cost view to frame what current invoice prices and recipe-level margins can reveal before selecting the program support.
Plato's recipe-costing lens keeps the illustrative gap connected to invoices, yields, portions, and menu pricing.
Food Cost Benchmark
Healthy target range
28–32%
Illustrative actual finding
37%
A five-point gap can turn a menu that looks busy into one that quietly underperforms.
Sample Finding — illustrative only. Not a client result. Illustrative example of a food-cost gap a menu and purchasing audit is designed to identify.
| 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 |
Recipe Margin Bleed — illustrative examples only, not a client menu or client invoice data.
The investment
Recipe Cost Audit
$2,500 flat
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.
Implementation Sprint
$1,500
Put the audit's findings into practice: repriced items, standardized recipes, portion controls, and purchasing adjustments your kitchen team can maintain.
Recipe Costing Autopilot
$495/month ($395/location at 3+ locations)
Keep menu margins in view with monthly recipe-cost refreshes, a dashboard, and a review call, plus quarterly menu re-engineering as ingredient prices shift.
Private Club & Catering Program
$795/month
Private clubs receive a food-cost and catering reporting cadence built for committee review. Ongoing visibility and board-ready reporting keep menu, event, and purchasing decisions in context between reviews.
MARKET-CONTEXT COMPARISON
Full-menu cost control for what one recipe can cost elsewhere.
Independent restaurant owners already pay consultants $700–$2,500 per recipe or menu item for costing work. Full menu-engineering projects run $2,500–$100,000 depending on complexity.
For a structured review of menu margins, pricing assumptions, recipe cost drift, and purchasing patterns.
PlateProfit’s $2,500 flat audit covers the full menu—what a single recipe can cost elsewhere, or a fraction of a larger menu-engineering engagement.
External price comparison is market context only and subject to final validation.