Most restaurant owners don't actually know which dishes make them money. They have a feeling — not a number. That gap is where profit quietly disappears.

This isn't software you have to learn. It's me doing the work and handing you the answer.

What I do:
• Cost your top 20 dishes from scratch — real ingredients, real yields, real portion weights
• Build every sub-recipe that feeds them — sauces, stocks, doughs — priced and linked
• Load your full inventory from up to 4 suppliers
• Rank all 20 dishes by food cost % and gross margin — so you see which plates carry the business and which bleed it
• Deliver written findings: the 3–5 things to fix first, with specific numbers
• A 60-minute strategy call to walk through it and give you a clear action plan

What you keep:
• A fully built Mise en Profit workbook with your real numbers, personalised with your logo
• The written findings with prioritised fixes
• 30 days of WhatsApp & email support after delivery

Who it's for: Independent restaurant owners who want the answer, not another tool to manage. Done in person in the Toronto area, or fully online anywhere.

The deliverable is the workbook. The value is the diagnosis: knowing what the numbers mean and what to do about it.

CA$3,000 flat. Delivered in 5 business days from when you send your menu and supplier order guide. Two clients a month.