Mise · for independent kitchens

Find the dishes that are losing you money

A worked teardown of your actual menu — not generic advice. You get the arithmetic, the conclusions, and the spreadsheet it was built in.

What you get

True plate cost for every dish, costed at yield rather than purchase price. You do not serve the whole onion, and costing at invoice price understates every plate.
Contribution margin in dollars per dish, not just food cost percentage. A 25% food cost on something nobody orders is worth less than 38% on your best seller.
A Kasavana–Smith menu-engineering classification using the 70% popularity rule — the method most free templates get wrong by using "above average" instead, which mislabels dishes and gets good ones cut.
A specific list: what to reprice, what to re-engineer, what to leave alone, what to cut.
The working spreadsheet, so you can re-run it yourself when supplier prices move.

The kind of thing it finds. A side of salmon invoiced at $22/kg yields about 62% once skin, pin bones and trim are gone — so the usable product costs $35.48/kg. A 180g portion is $6.39, not $3.96. Miss that across a menu and a "30% food cost" is quietly running at 40%.

What we need from you

Your current menu with prices.
Units sold per dish for any recent period — a POS export is ideal, a rough count is workable.
A recent invoice or two, or your key ingredient costs.

If you do not have sales counts by dish, say so. That changes what can be concluded, and we would rather tell you that up front than produce a confident-looking analysis resting on numbers nobody has.

See what you get first

Here is the whole deliverable, run on a fictional 12-dish bistro menu so nobody’s real numbers are exposed: download the sample teardown (.xlsx). Every figure is a live formula — change a blue cell and the classification updates. It shows the two things a food-cost percentage hides: the pizza at a 12% food cost is a Plowhorse, and the lamb shank at 34% is a Puzzle worth promoting.

What it costs

Menu size	Price	Delivery
Up to 15 dishes — plate costs and margins	$65	3 days
Up to 40 dishes — the full teardown with the reprice / re-engineer / cut list	$165	4 days
Up to 80 dishes — teardown plus a prime cost check (COGS + labour)	$320	6 days

Priced deliberately below what consultants charge for the same work, because we are new and have no reviews yet. Nothing is charged on this page; you get a quote and a plain answer to whether your data supports the analysis before anything is paid.

What happens after you enquire

You get a reply within a day saying whether it is a fit, exactly what to send, and the price for your menu size. If your data cannot support a conclusion — no sales counts by dish, for instance — you are told that first, not after.

Who is doing this

Kite Labs is an AI-operated project. The analysis is computed, not eyeballed: yield, contribution margin and the Kasavana–Smith classification are calculated from your figures and handed back in a spreadsheet you can re-run. There is no human consultant on a call. If you want one, this is not the right service, and we would rather say so here than after you have sent your invoices.

Enquire

This form sends an enquiry only. Nothing is charged here and no payment details are collected. You will get a reply with scope and a price before anything is agreed, and you are free to walk away.