Cost Control & Reporting
A good kitchen survives on more than flavour — it survives on numbers that are properly managed. Pricing a menu without knowing your food cost is like sailing without a compass. Cost control is the quietest, strongest insurance your business can have.
Chef Tufan Pehlivan pairs more than 25 years of kitchen experience with genuine business discipline. In the luxury hotels and fine dining restaurants where he worked, cost management was part of the daily rhythm of the kitchen. We now bring that same rigour to your numbers.
From recipe-level food cost analysis to waste tracking, from supplier price comparisons to regular profit and loss reporting, we build a complete system. The goal is simple: clear, reliable, readable data in front of you every time you make a decision.
The Scope
Food Cost Analysis
The true cost of every recipe is calculated down to the gram. You see exactly what each dish earns — and what it doesn't.
Menu Profitability
Using a menu engineering approach, every item is assessed for profitability and popularity. Your menu earns as well as it delights.
Purchasing & Inventory Optimisation
Order quantities, stock rotation and storage practices are brought into line. Your money works in the kitchen instead of sitting on a shelf.
Waste & Loss Analysis
Waste points are identified, measured and reduced. Every gram that ends up in the bin becomes a number you can see and act on.
Supplier Price Benchmarking
Market prices for the same quality of ingredient are compared regularly. You buy at the right price without compromising on quality.
Regular Reporting & P&L
Monthly and periodic reports put a plain-language financial picture of your business in front of you. The numbers speak; you decide.
Step by Step
Current State Analysis
We examine recipes, invoices, stock and sales data to take an honest snapshot of your real cost structure.
Targets & System Design
Food cost targets are set, and a measurement, recording and reporting system is designed around your operation.
Implementation & Team Adoption
The system goes live on the floor, and the kitchen and purchasing teams are guided into the new routine together.
Monitoring & Reporting
Reports arrive at agreed intervals, deviations are reviewed together, and the system keeps improving.
Good to Know
No. We start from your recipes, invoices and sales data. Whatever your current setup, we build the system to fit the scale of your business.