restavision.Know your costs.
Make better menu decisions.
A popular menu item is not automatically a profitable one. Restavision helps restaurants, cafés, QSRs and cloud kitchens connect recipes, portions, purchase rates and sales mix to practical menu decisions.
Discuss your project ↗Document ingredients, usable yields, batch quantities and serving portions. Clear standards make costing more reliable and help teams reproduce the intended product.
Recipe standards, portion controls and food-cost systems work best when they are supported by consistent outlet execution through restaurant operations and SOP consulting.
Build recipe costs using your purchase rates and agreed yield assumptions. Review selling prices alongside packaging and channel-specific costs where relevant.
For the method step by step, read our guide on how to calculate and control restaurant food cost.
Use available sales quantities and contribution data to identify which items deserve attention. Review low-contribution sellers, underperforming items, combinations and opportunities to simplify production.
Our guide to menu engineering: how to increase profit without raising prices shows how items are classified and what to do with each group.
For new restaurants and food concepts, menu development can also form part of the wider restaurant setup consulting process.
Consider preparation effort, ingredient overlap, holding requirements and packaging. Recommendations must work during service as well as on a costing sheet.
Bring your current menu, recipes or batch sheets, purchase rates, portion sizes and recent item-wise sales. For delivery menus, include packaging costs and channel statements. Missing information is identified before conclusions are drawn.
We establish the costing inputs, review the current menu and prioritise changes. Trials and team alignment follow where included. Updated costing sheets and portion standards provide a basis for future price reviews.
Fees and timelines depend on the agreed deliverables, outlet count, information available and on-site support required. A free consultation helps establish the scope.
Yes. The work can focus on your current recipes, portions, costs and sales mix without a complete menu redesign.
Recipe standardisation can be an initial part of the scope. Costing remains provisional until quantities, yields and current purchase rates are confirmed.
No fixed saving is promised. Results depend on prices, product mix, purchasing and execution. We identify opportunities and the controls needed to assess the outcome.
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