Maximize Your
Menu's
Profitability.
Professional menu breakdown, food costing, and revenue optimization. We dissect your menu ingredient by ingredient — and tell you exactly how to make more money from every dish you serve.
Trusted by restaurant owners to recover thousands in lost margin
Turn Your Menu Into
a Profit Engine
Are you guessing your food costs? Is your most popular dish secretly losing you money? We take the guesswork out of your kitchen — permanently.
Complete Ingredient Costing
We build a master database of every ingredient you purchase — calculating the exact cost per ounce, per pound, per unit. No more guessing. No more rounding errors.
Per-Dish Recipe Breakdown
Every item on your menu is broken down ingredient by ingredient. We calculate the true food cost percentage and dollar contribution margin for each dish.
Menu Engineering Matrix
We classify every dish using the industry-standard Menu Engineering Matrix — Stars, Plowhorses, Puzzles, and Dogs — so you know exactly which items to promote, re-price, reposition, or remove.
Recommendations Report
You receive a comprehensive, item-by-item playbook. Exactly what to re-price, what to re-engineer, what to promote, and what to cut — with projected financial impact for each action.
Simple. Precise. Profitable.
Data Collection
You provide your current menu, recent vendor invoices, and weekly sales mix reports. That's all we need to get started.
Deep Dive Analysis
We input your data into our proprietary Menu Costing System — analyzing food cost per ingredient, per dish, and across your entire menu.
The Reveal
We deliver your Master Costing Spreadsheet and a custom Recommendations Report showing you exactly how to reduce costs and improve revenue.
The Numbers Don't Lie.
Your Menu Does.
Most restaurant owners are unknowingly leaving thousands of dollars on the table every single week. A $1 price increase on a burger selling 95 units per week generates an additional $4,940 per year. A recipe reformulation on one high-cost item can save $94 per week — that's $4,888 annually.
Every Dish Has a Classification
We use the industry-standard Menu Engineering Matrix to classify every item on your menu and give you a precise action plan for each one.
| Menu Item | Food Cost % | Contribution Margin | Weekly Sales | Classification |
|---|---|---|---|---|
| Classic Burger | 17.1% | $11.60 | 95 units | ⭐ STAR |
| Chicken Alfredo | 17.7% | $14.82 | 80 units | ⭐ STAR |
| Lobster Bisque | 37.1% | $8.80 | 18 units | 🐕 DOG |
| Shrimp Risotto | 24.7% | $24.11 | 22 units | 🧩 PUZZLE |
A Report That Pays
For Itself.
When we're done, you receive a complete, professional-grade analysis of your restaurant's menu economics. Not a generic template — a custom report built specifically for your restaurant, your ingredients, your prices, and your sales mix.
Peter DiCorti
25-Year Executive Chef · CIA Graduate · Founder, Swan-yah
Peter DiCorti has spent more than 25 years leading culinary operations at some of California's most demanding and high-volume dining environments — from award-winning fine dining restaurants to multi-outlet casino properties managing over $40 million in annual food and beverage budgets.
A graduate of the Culinary Institute of America in Hyde Park, New York, Peter completed his externship at Pebble Beach before building a career that spans fine dining, steakhouses, banquet operations, and casino resort kitchens. As Chef de Cuisine at Taste Restaurant in Plymouth, CA, he was instrumental in earning a 4-star rating from the Sacramento Beeand features in Sunset Magazine and D'Vine Magazine.
Today, the restaurant landscape is changing faster than ever. Customers want different things — more transparency, more value, more experience. Costs are rising. Margins are tightening. Peter founded Swan-yah Chef Consultant because he believes every restaurant owner deserves the same financial clarity and menu intelligence that the best-run operations in the country already have — and he has the real-world expertise to deliver it.
One Package. One Price.
No hourly rates. No hidden fees. No retainers. Just a flat $1,000 for a complete menu financial overhaul.
Secure payment processed via Stripe. All major credit & debit cards accepted.
Pay Securely — $1,000Consider this: A single $1 price increase on your best-selling item at 95 units/week recovers your entire investment in less than 11 weeks.
Ready to Know Your
True Numbers?
Have questions before booking? Send us a message and we'll respond within 24 hours. Or, if you're ready to get started, use the payment button above to book your Menu Overhaul Package.
