Margin Audits · Adelaide

Menu costing.
Margin control.
Recipe standardisation.

Most independent Adelaide kitchens are quietly losing thousands a year on their menu — and can't see which dishes. I find the leaks. I'm a working apprentice chef, not a consultant.

Book a Free Menu Margin Scan → See the Method
Coverage
Adelaide metro
+ near-regional
Price Reference
934reference items
Founder
Apprentice chef.
Still on the line.

The Leak

Most menus aren't underpriced — they're under-tracked.

Supplier prices move. Recipes drift. Specials go on the menu without being costed. The kitchen plates 230 grams of pasta when the spec says 200. Your costing software is set up — but it's six months out of date, because nobody has time to maintain it.

None of these are dramatic. That's why they survive. The damage shows up as a tight bank balance and a vague feeling that something isn't right.

A Margin Scan finds those leaks in a 60-minute call. The full audit fixes the system that lets them happen.

How a leak hides

A prosciutto starter, spec'd at $2.15 a plate.

Costed to spec $2.15 / plate
Plated 20% heavier $2.58 / plate
+$0.43 / plate roughly $2,000/yr at 15 covers a day
Illustrative · based on a TAFE Adelaide recipe (2023). Real audits use your own specs and invoices.

The Offer

The Menu Margin Scan.

60 minutes with a working chef. 10 of your top dishes. Dollar-quantified leaks and one fix per dish. 24-hour turnaround.

01
60-minute live video call. We walk through 10 of your top sellers together. Cost on the fly against your invoices and the Adelaide Wholesale Reference.
02
1-page summary PDF within 24 hours of the call. Every dish on one sheet. Every finding sourced.
03
One actionable fix per dish. Recipe change, supplier swap, portion fix, or pricing adjustment. Specific. Implementable next week.
04
Same-day re-engineering on the highest-leak dish. Full cost breakdown, spec sheet, plating note.
05
Adelaide Supplier Quick-Reference. Top 20 line items checked against the Adelaide Wholesale Reference for lower-cost alternates where one exists.
The Menu Margin Scan
A working chef. 10 dishes. One sitting.
Free
First 3 Adelaide venues. $497 after that.
My promise. If the call doesn't surface at least $497 of clear opportunity, you owe nothing — and I'll tell you straight.
Book a Scan →

For venues ready for the full work

The MenuMath Audit.

Every dish costed. Suppliers benchmarked. Recipes standardised. 14 days from kickoff to executive PDF. Backed by a $7,500 recoverable-margin guarantee.

$2,500 Founder pricing
holds until 5 testimonials

The Method

Six stages. Every finding sourced.

No off-the-shelf reports. Every dollar figure traces back to your own invoices, your own recipes, and the Adelaide Wholesale Reference.

01 / 02

True food cost + engineering matrix

Every dish recosted against current invoices. Then classified as Star, Plowhorse, Puzzle, or Dog. Each gets a specific action — protect, re-engineer, promote, or cut.

03 / 04

Supplier audit + recipe re-engineering

Every high-volume ingredient benchmarked against the Adelaide Wholesale Reference for lower-cost alternates. Two lowest-margin dishes rebuilt from scratch with full spec.

05 / 06

Pricing strategy + 30/60/90 roadmap

Dish-by-dish recommended prices with revenue projections. A week-by-week implementation plan your head chef can run without me in the room.

See the method applied

The Methodology Sample PDF.

Five TAFE recipes recosted using the MenuMath method. Three finding types demonstrated. Full working in the appendix. Real apprentice work, the method applied honestly — not a fake client.

Download the Sample PDF →
934 reference items

The Adelaide Wholesale Reference — built on the TAFE SVR stocklist and supplier records, and growing with every invoice photographed on a real job.

PHOTO
PLACEHOLDER

swap in for a shot
of Owen on the line

About

I'm not a consultant.

I'm an apprentice chef who works the line. I built MenuMath because I watched my workplace bleed money on supplier price drift and portion creep, and I couldn't unsee it.

Twenty years old. From Gawler. Currently apprenticing in a working Adelaide kitchen. I see the problem from inside the pass — software founders don't have that. Consultants charge by the day and leave you with a slide deck. I deliver a working system and a 30-day check-in, then I leave you to run it.

If the audit doesn't pay for itself three times over in year one, it's free. That's the whole pitch.

Ready

Ready to find what your menu is leaking?

First three Adelaide venues get the Scan free. Owner-operators or head chefs. One booking per venue.

DM @menu_math on Instagram →
Adelaide metro + near-regional · Independent venues only