TheWorkingGM Menu Costing & Menu Engineering Planner

Stop guessing what each dish really earns.

TheWorkingGM Menu Costing & Menu Engineering Planner takes you from supplier pack cost to usable ingredient cost, recipe portion cost, food-cost percentage, contribution and a clear commercial action for every menu item.

WHAT IT DOES

• Calculates true usable ingredient cost from pack size, yield and waste allowance.

• Builds recipe and portion cost one ingredient line at a time.

• Combines selling price and units sold with food cost and contribution.

• Classifies items as Stars, Plowhorses, Puzzles or Dogs.

• Produces a management dashboard and clear action for every item.

• Flags missing costs, unknown ingredients, zero yields and below-cost pricing.

YOU RECEIVE

• Professional Excel workbook with worked sample data.

• 7-page quick-start and implementation guide.

• Built-in dashboard, checks and single-site licence.

BEST FOR

Restaurants, hotels, pubs, cafés, chefs, general managers and owner-operators who want practical menu-margin control without a theory-heavy manual.

Designed for Microsoft Excel / Microsoft 365. Google Sheets may import the file, but formatting and some features can vary. This is a management planning tool, not accounting, tax or food-safety advice.

One-time payment. No subscription.