PlateProfit is A10 Hospitality Consulting’s recipe-costing program. We recost every recipe against current invoice prices, flag menu items bleeding margin and deliver a clear plan for repricing and menu decisions.
Program analyst: Plato — AI-assisted analysis keeps every audit fast and consistent.
Every finding traces back to the sales and invoices you provide, with a fixed scope and timeline agreed before work begins.
Current invoices meet current recipes.
We organize your recent food invoices, recipes, yields, portions and menu pricing into one clear view of what every plate costs today.
See where margin is leaving the plate.
Each recipe is recosted against current ingredient pricing so high-cost items, portion drift and stale pricing become impossible to miss.
Leave with a menu built to hold margin.
You receive a menu-engineering report with practical repricing, recipe, purchasing and mix recommendations prioritized for your operation.
Independent restaurants
Stop relying on last season’s food costs and make price changes with confidence.
Multi-unit operators
Create a consistent menu-costing baseline across locations while spotting local variance.
Private clubs
Bring kitchen economics into a format leadership and boards can use for informed decisions.
Catering & banquet teams
Account for package pricing, event complexity and high-variance menus before the event is booked.
Start with a complete food-cost reset, then build the cadence your operation needs to stay profitable as costs change.
PlateProfit is a program of A10 Hospitality Consulting. Full program details, sample reports and investment options are available on the A10 program site.