MARGIN & MENU LAB | HOSPITALITY COSTING & PROFIT
Better Menus.
Smarter Costs.
Stronger Profits.
Practical menu costing and profit analysis for Australian cafés, restaurants and bars. Understand your costs, improve pricing decisions and protect your margins.
Good hospitality.
Better numbers.
A CLEAR STARTING POINT
Hospitality
Profit Check
A focused review of your menu costs, with clear findings and practical steps you can use in your venue.
A$149
Enquire NowWhat’s included
- Costing review of up to 10 menu items
- Ingredient cost and gross profit calculations
- Identification of potential pricing issues
- One-page findings report
- Three practical recommendations
- 20-minute results discussion
Gross profit is sales less ingredient costs. It does not include wages, rent or other operating costs.
MEET THE FOUNDER
Real Hospitality Experience.
Smarter Business Decisions.
Sree — Founder, Margin & Menu Lab
With 20 years of hospitality experience, including beverage management at Hurricane’s Grill and experience in the luxury hospitality environment at Kimpton Hotel, I understand the challenges hospitality operators face every day.
I’ve also had the opportunity to collaborate with celebrity chef Luke Mangan on cocktail menu development.
I created Margin & Menu Lab to combine hands-on hospitality knowledge with practical AI-assisted tools, helping businesses understand their costs and make better decisions.
Services
Cocktail menu design
Request a quoteWine menu design
Request a quoteFREE ONE-PAGE CHECKLIST
The 5-Minute
Hospitality Profit Check
Ten quick yes/no questions to help you spot where your venue could be losing money. Print it, count your “yes” answers and choose where to start.
Download Free Checklist (PDF)