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.
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 15 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)