Culinary Economics Optimizer
Optimize menus and recipes for profitability without sacrificing quality
What You Can Do
Analyze ingredient costs across your recipes and menus to identify profitability gaps and optimization opportunities. You'll receive detailed cost breakdowns, margin analysis by dish, and data-driven recommendations for pricing strategy, portion sizes, and ingredient substitutions that maintain your culinary standards while improving your bottom line.
Features
Calculate exact COGS and food cost percentage per dish with ingredient-level breakdown
Identify your stars, plowhorses, dogs, and puzzles across all menu items
Find cost-effective substitutions that maintain flavor and quality standards
Determine optimal portion sizes that balance food cost targets with customer satisfaction
Generate data-driven price points based on target margins and competitive positioning
Discover where food costs are hidden through prep loss, trim waste, and spoilage
Determine how many covers you need to sell each dish to offset fixed costs
Analyze ingredient availability and price volatility to optimize seasonal offerings
Example Output
Recipe Cost Breakdown
- Grilled Branzino Fillet: $8.50 COGS, 28% food cost at $30 price, 4 oz portions
- Pan-Seared Salmon: $6.75 COGS, 22% food cost at $31 price (opportunity to raise price $2-3)
- Vegetarian Pasta: $2.10 COGS, 14% food cost at $15 price (star performer)
Menu Optimization Recommendations
- Replace imported Chilean sea bass ($14/lb) with domestic branzino ($7/lb) — save $6.50/dish, minimal quality impact
- Adjust Ribeye portion from 12oz to 10oz, reduce price $3 → maintain 24% food cost while improving margin
- Create "Market Fish" supplement pricing to hedge volatile seafood costs
Profitability Impact: Implement all three changes = $12,400 additional monthly profit at 300 covers/day
What's Included
- SKILL.md: Complete culinary economics workflows and decision trees
- Recipe Cost Template: Import-ready spreadsheet for ingredient costs and yield calculations
- Menu Analysis Checklist: Step-by-step guide to audit profitability by category
- Pricing Strategy Worksheet: Target margin calculator and competitive positioning matrix
- Food Cost Dashboard Template: Monthly tracking sheet for COGS trends and variances
Who It's For
- Restaurant owners and executive chef-partners
- Food & Beverage directors at hotels and resorts
- Executive chefs managing multiple concepts
- Culinary consultants advising on operational efficiency
- Catering and private dining company owners
Best For
- Recipe cost analysis and COGS optimization
- Menu engineering and profitability analysis
- Pricing strategy development and competitive positioning
- Ingredient sourcing and vendor evaluation
- Food waste reduction and portion control initiatives
- Seasonal menu planning with cost forecasting
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