About The Menu Ledger
The Menu Ledger provides independent menu costing and profit analysis for UK hospitality businesses.
With 25 years of practical hospitality experience, we combine real kitchen knowledge with detailed recipe costing, ingredient analysis and pricing review to help businesses understand what each dish actually costs and what it contributes.
What We Do
We analyse menu items using the information supplied by the business, including recipes, ingredient quantities, supplier prices, packaging costs where applicable and current selling prices.
• Ingredient and portion costing
• Gross profit per menu item
• Food-cost percentage
• Supplier price review
• Suggested selling prices based on agreed targets
• Identification of unusually high-cost or weak-    margin dishes
• Yield and portion-cost considerations
• Identification of commonly overlooked costs   such as garnishes, sauces, oils and  accompaniments
How The Process Works
1.
Tell us about your menu
Submit a Menu Audit request with some basic information about your business and the size of the menu you would like reviewed.
2.
We review the scope
We confirm what information is required, the scope of the work and the expected timescale before the audit begins.
3.
You provide the costing information
You supply the relevant recipes, ingredient quantities, supplier pricing and current menu prices. We will explain exactly what is needed.
4.
We analyse the menu
Each agreed menu item is costed and reviewed individually. We look for inaccurate costing, weak margins, outdated ingredient prices, portion issues and other areas that may be reducing gross profit.
5.
You receive clear results
You receive a straightforward summary showing what each analysed dish costs, its food-cost percentage, its gross profit and any pricing or costing issues identified. Where included in the selected service, we also discuss the results with you online.
How This Can Help Your Business
Menu costing is not simply about reducing ingredient costs. It is about understanding where the money goes.
Accurate costing can help you:
- Make better pricing decisions
- Identify dishes that are underperforming
- Spot supplier increases that have affected margins
- Reduce the impact of portion creep and overlooked ingredients
- Compare menu items using both food-cost percentage and cash gross profit
- Make menu decisions using real figures rather than estimates
Independent, Practical Advice
The Menu Ledger does not promise guaranteed increases in profit or tell businesses simply to raise every price.
Our role is to provide accurate calculations, highlight what the numbers are showing and give practical recommendations that the business can use when making its own decisions.