FOOD COST & MENU CONTROL

Your food cost shouldn't be based on guesswork, outdated prices or what you think a dish costs.

Food Cost & Menu Control gives you the practical system to calculate your actual ingredient, recipe and dish costs — then use those numbers to make better pricing and menu decisions.

Know what each dish costs Know what to charge Know what it contributes

4 ESSENTIAL FOOD COSTING SYSTEMS. ONE BIG OUTCOME

  • INGREDIENT, RECIPE & DISH COSTING - Turn your supplier prices, pack sizes and recipe quantities into accurate ingredient, recipe and finished dish costs.

  • YIELD & PORTION CONTROL - Account for trimming, waste, cooking loss and portion sizes so your costing reflects what actually goes onto the plate.

  • PRICING & CONTRIBUTION - Use your actual dish cost to calculate selling prices and understand how much each dish contributes after food cost.

  • KNOW WHAT YOUR FOOD IS REALLY COSTING YOU - Stop relying on food cost percentages alone. Know the actual dollar contribution of your dishes and make pricing and menu decisions based on real numbers.

How It Works:

GET INSTANT ACCESS

Complete your purchase and your Food Cost & Menu Control access is set up immediately. You'll receive your access details by email.

BUILD YOUR COSTING SYSTEM

Open the Food Cost & Menu Control training and follow the process to set up your food costing spreadsheet using your own supplier prices, ingredients, yields, recipes and portions.

START MAKING BETTER DECISIONS

Use your actual costs to understand your food cost, calculate selling prices and see what each dish contributes to your business.

STOP GUESSING WHAT YOUR FOOD COSTS.

HERE'S EXACTLY WHAT YOU GET FOR ONLY $47:

  • Food Cost & Menu Control training

  • Food costing spreadsheet

  • Ingredient costing

  • Yield testing

  • Portion control

  • Recipe & dish costing

  • Selling price calculations

  • Contribution calculations

  • Practical examples

  • Instant access

AND HERE'S WHAT YOU WILL NOT GET:

  • Complicated accounting or financial theory

  • A costing system built around someone else's ingredient prices

  • Generic food-cost advice without showing you how to apply it

  • A magic food-cost percentage that works for every dish and every business

  • A spreadsheet you are expected to figure out on your own

YES, THIS WORKS FOR YOU

See What Others Say About Their Experience

"Transformed My Kitchen Management!"

We were on the edge of slipping into liquidation. I came across this Course on a Facebook Ad and thought I had nothing to lose. I wasn’t disappointed.

I have never felt so TRULY SEEN in reading as I did with Loy. Everything resonated 1000%. And it wasn't just reading. It was healing & activating. JUST POWERFUL!!

- Micheal English

"Boosted Profits, Streamlined Operations!"

Darren’s knowledge of food and labor costs has changed the course of my business. He literally held my hand and stepped me through the entire process.

I have never felt so TRULY SEEN in reading as I did with Loy. Everything resonated 1000%. And it wasn't just reading. It was healing & activating. JUST POWERFUL!!

- Kirstyn Armstrong

"Essential for Restaurant Success!"

When we went through a few difficulties which do not seem to be an anomaly in hospitality, Darren coached us through, which we are very

grateful for

I have never felt so TRULY SEEN in reading as I did with Loy. Everything resonated 1000%. And it wasn't just reading. It was healing & activating. JUST POWERFUL!!

- Nick Gooden

DO YOU REALLY KNOW WHAT EACH DISH COSTS?

You might know what you paid for the ingredients, but that doesn't necessarily tell you what the finished dish actually costs.

A 10kg purchase may only give you 8kg of usable product. A recipe might specify 150g, but the kitchen regularly serves 170g.

Supplier prices change, portions drift and small costing errors can quietly eat into your contribution.

Food Cost & Menu Control shows you how to turn those variables into accurate, usable numbers — so you can see what your food actually costs and make better decisions about what to charge.

WHO IS FOOD COST & MENU CONTROL FOR?

Food Cost & Menu Control is for Head Chefs, Sous Chefs, Kitchen Managers and restaurant owners who are responsible for food costs, menu pricing and kitchen profitability.

If you're relying on rough calculations, old recipe costs or a target food cost percentage without knowing the actual dollars behind your dishes, you need a better costing system.

Food Cost & Menu Control gives you the practical tools and process to build that system using your own products, prices, recipes, yields and portions.

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