Most consultants tell you what they'd do. Here's what we actually send.
Every Foodi partner gets a weekly Business Health Tracker plus ongoing cost and menu analysis. These are real report formats — with illustrative numbers — so you can see exactly what lands in your inbox before you ever sign anything.
3 pages · Illustrative data · No email required
Business Health Tracker
Your whole operation on one page. Sales, food and beverage cost, labor, fixed costs, maintenance, and misc — budget versus actual on every line, with prime cost and net profit broken out as percentages. Delivered weekly, before your accountant closes the month.
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Vendor Price Analysis
We track what you're actually paying, invoice by invoice, and project where it's heading. Three scenarios, twelve months out, translated into real dollar impact on the menu items that use it.
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Menu Price Recommendation
Full recipe costing, a specific suggested price, and what your cost percentage looks like under every projected scenario — so you price ahead of the increase instead of chasing it.
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Built from your invoices, not estimates.
Every number traces back to what you actually paid.
Forward-looking, not a post-mortem.
We show you where costs are heading, not just where they've been.
Every finding comes with a recommendation.
A flagged number without a next step is just trivia.
Want to see this with your numbers in it?
The Business Health Assessment uses your actual data to show where margin is leaking — same format, your restaurant.