FoodiRestaurant Food Cost Consulting
Food cost is the biggest number you can control every week. Foodi tracks it weekly, finds where product is leaving without turning into sales, and shows you the fix in dollars.
Your Food Cost Problem Started Weeks Before Your P&L Showed It
By the time food cost shows up high on a monthly P&L, the money is gone, and you're left guessing whether it was waste, portioning, a vendor price increase, theft, or a recipe that was never costed right.
Food cost rarely breaks all at once. It drifts: a protein goes up 8%, a line cook adds an extra ounce, prep gets over-produced on slow nights. Each one is small. Together they can take several points off your margin.
How Foodi Handles Food Cost
Recipe and plate costing
Every menu item costed from your actual invoices, and kept current as vendor prices change.
Actual vs. theoretical food cost
We compare what you should have used with what you actually used, so you can see the gap and where it's coming from.
Waste and prep tracking
Spoilage, prep loss, and over-production tracked and turned into dollars, not just notes on a clipboard.
Ingredient price trends
We watch the trend on your key ingredients, not just this week's invoice, and project where prices are headed.
Weekly food cost report
Food cost against target every Monday, with the items driving the variance flagged.
What a Few Points Are Worth
A restaurant doing $1.5M a year that brings food cost down 2 points keeps an extra $30,000 a year.
Illustrative example. Not a guaranteed result.
How It Fits Into Your Weekly Report
Everything on this page shows up in your Foodi Tracker every Monday, next to sales, labor, and projected profit — so you see the whole picture, not one department at a time.
See an example tracker →Food Cost Consulting: Common Questions
Many full-service restaurants target somewhere around 28–35%, but the right number depends on your concept, menu, and prices. What matters more is knowing your target item by item and catching drift every week, not once a month.
Some fixes, like a portioning problem or a vendor price that crept up, can show up in your numbers within weeks. Recipe costing and menu changes take longer. The $499 Business Health Assessment shows you where the biggest opportunities are first.
No. Foodi works with Craftable, Restaurant365, MarketMan, Toast, and spreadsheets. If you're starting from scratch, we recommend Craftable and handle the setup.
Find out what your food cost is really costing you.
Serving restaurants in Houston, across Texas, and nationwide.