For restaurants
Pilot Profit Plan
Find out which dishes make you money and which ones quietly cost you.
Analysis of sales and menu data to identify dish-level profitability, cost drivers, margin opportunities, and underperforming items.
What you get
- Your menu, sorted by every item marked reprice or rework, promote, or cut
- 2–3 new dishes, each with cost per plate and a suggested price
What I need from you
- 90 days of item sales from your POS
- Your menu with prices
- Recipes or portion sizes (rough is fine)
- Last month's supplier invoices
Timeline
14 days, starting when your numbers arrive.
Price
$150 Founding rate
For the first twenty restaurants, through October 31.
Standard rate: $400–$800, depending on the scope of the work and the hours required.
Not included: nutrition analysis, calorie counts, or menu labeling.
The first conversation is free.