20-minute operator walkthrough
See if you're underpricing a dish before you keep selling it.
Most kitchens guess food cost until a margin disappears. Book 20 minutes: we cost one real item from your menu live in MenuForge: plate cost, food cost %, and the price that hits your target. No pitch deck.
Why book instead of clicking around alone
- True plate cost on your dish. Ingredients, pack sizes, and sub-recipes rolled into one number, not a spreadsheet guess.
- Live ingredient prices. How vendor invoices update pack costs so every recipe recosts when prices move.
- Menu price that protects margin. Set a target food-cost % and see the suggested selling price on the spot.
- Operator on the call. Built for restaurants and brewery kitchens. We use your dish, not a canned sample.
What happens in the 20 minutes
- You bring a dish (and a recent invoice if you have one).
- We build or open it in MenuForge and show plate cost + food cost % live.
- You leave with a clear next step: fix the price, change a pack, or decide if MenuForge fits your kitchen.
Example from a real session: A beer-cheese soup at $7.99 looked fine until costing showed a $6.40 plate cost (80% food cost). One walkthrough changed the price and saved the margin.