Dine-in, takeout, delivery, catering. Every one of them takes a different cut. Most owners cannot say which one costs them most.
Answer eight questions from memory. No logins, no reports to pull, no numbers to look up. You will get a first read on where your margin is most likely leaking, and roughly what it is worth over a year.
Estimates are fine. This is a first read, not an audit. If you are within ten percent on any of these, the answer holds.
Only used to label your read.
Shapes which benchmarks we compare you against.
Everything added together, an average month.
Enter a monthly revenue figure to continue.
Tap every one you use.
Pick at least one way your sales go out.
Your best guess. Counter and your own website do not count here.
30%
What you pay for ingredients. Most kitchens land between 28 and 35 percent.
32%
Wages plus payroll tax, kitchen and front of house.
31%
Menu price of the thing you are known for.
Enter your signature dish price to continue.
Most ordered and most profitable are rarely the same dish.
Small beverage programs are where quiet leaks hide.
No account. No card. Your snapshot appears on the next screen.
This tool compares what you tell us against standard restaurant economics and published platform commission ranges. It produces questions worth answering, not conclusions about your business. Nothing here is a claim about your numbers.
A first look at your numbers
Three findings are ready
Where the money is most likely going
Your snapshot above says something is off. The three findings below say where to look first, with the reasoning and the charts behind each one.
Channel margin. What you keep on the same dish through each way of selling, and which one is thinnest.
Menu mix. Why your best seller and your best earner are probably two different dishes.
The quiet leak. The part of the operation small enough that nobody counts it.
Enter a valid email address.
Your findings open on the next screen. We also send you a link so you can reopen them any time, and nothing you did not ask for.
This is your saved read. Nothing has changed since you last opened it. To keep a copy, print this page and choose Save as PDF.
A first look at your numbers
01
The same dish earns you four different amounts
Channels
What you keep, by way of selling
Illustrative, based on published commission ranges.
What it means
Why it adds up
What we would check
02
Your best-selling dish and your best-earning dish may not be the same dish
Menu
Popularity vs. what each dish keeps
Illustrative dishes. The gap between the two lines is the point.
Worth knowing: a dish can be your most ordered and your thinnest earner at the same time. When your signature is also your most expensive to make, small nudges, a well-placed side, an add-on, a dish positioned one line higher on the menu, move the mix without touching what people love.
What it means
Being popular and being profitable are two different scoreboards. A menu read lays them side by side so you can see which dishes are quietly carrying the business and which are just keeping the kitchen busy.
Why it matters here
What we would check
Which dishes and add-ons carry the fattest margin, and whether the menu is guiding people toward them or leaving it to chance. This is design, not discounting. Nobody loses the signature.
03
Beverage
Illustrative. The gap is the question, not a verdict.
What it means
Where it hides
What we would check
This is what we see. Here is what we build.
Which one of the three nags you most?
Everything above is a first read built from what you typed in ninety seconds. Pick the one that will not leave you alone. We pull your real numbers on that one question and tell you the answer, not the possibility.
Enter a phone number we can reach you on.
Paul calls you. One conversation, no deck, no pitch. If it is not worth doing we will say so.
Received
What happens now
1
Paul calls you, usually within a business day
Fifteen minutes. He asks what your point-of-sale is and what your platform statements look like. That is the whole call. He will tell you on the phone whether your question can be answered from what you have.
2
If it can, you get the answer for $300
One question, answered from your own numbers. Flat, nothing hourly, no scope creep. It credits in full toward anything you do with us afterward, so if you go further it costs you nothing.
3
You get one answer, in plain language
Not a dashboard. Not a portal. The question you picked, answered from your own numbers, with what it is worth and what to do about it. Most owners read it in ten minutes and act on it that week.
Your first read has been sent to the email you gave us. Nothing else happens until you and Paul speak.