Most independent Adelaide kitchens are quietly losing thousands a year on their menu — and can't see which dishes. I cost every dish against your real invoices and show you exactly where the money's going. No software to set up. No spreadsheets to fill in. No formats to learn. I'm a working apprentice chef, not a consultant, and the legwork is mine.
Costing software fails in kitchens for one reason: it needs the chef to feed it. Clean data, correct formats, constant upkeep — during service. I do that part by hand. You hand over the raw numbers in whatever state they're in, and I pull the invoices, the recipes and the POS data together myself.
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 Your costing software is set up — but it's six months out of date, because nobody has time to maintain it.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.
A prosciutto starter, spec'd at $2.15 a plate.
A working chef. 10 of your top dishes. Dollar-quantified leaks and one fix per dish, 24-hour turnaround — in whatever format suits your kitchen.
Every dish costed. Suppliers benchmarked. Recipes standardised. 14 days from kickoff to executive PDF.
No off-the-shelf reports. Every dollar figure traces back to your own invoices, your own recipes, and the Adelaide Wholesale Reference.
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.
Every high-volume ingredient benchmarked against the Adelaide Wholesale Reference for lower-cost alternates. Two lowest-margin dishes rebuilt from scratch with full spec.
Dish-by-dish recommended prices with revenue projections. A week-by-week implementation plan your head chef can run without me in the room.
Some dishes are supposed to run cheap. The schnitzel that fills the room. The coffee that gets them in the door. You name those anchors before I start — they're never flagged for repricing or cutting. I just show you exactly what they cost. A decision, not a leak.
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 →Every kitchen wants the same thing: the invoices read themselves, the POS talks to the costings, and nobody types anything during service. So do I. That app is being built — and it's being built from these audits, because automation designed without real kitchens is how you end up with the software you already stopped using.
Right now, I am the automation. Every audit I run by hand teaches the system exactly what it needs to do on its own.
I'm an apprentice chef who works the line. I built MenuMath because I watched kitchens bleed money three ways — supplier price drift, portion creep, and costing software nobody has time to feed — and I couldn't unsee it.
Twenty years old. From Adelaide. 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 do the work myself and hand you a system that runs without me.
And the founding venues get it free, because the results should set the price — not the other way round.
The Founding Five — the first five Adelaide venues get the Scan and the full audit free. Owner-operators or head chefs. One spot per venue.