A complete breakdown of what Swan-yah delivers — and what restaurant owners across the region are saying about working with Peter DiCorti.
For $1,000 — a single flat fee with no hidden costs, no hourly billing, and no upsells — you receive a complete menu analysis package that would cost three to five times more from a traditional hospitality consulting firm.
Every dish on your menu is broken down to its individual ingredients — proteins, produce, dry goods, oils, garnishes, and waste. Peter calculates the true cost per portion for every item, accounting for yield percentages, prep waste, and portion variance. This gives you the exact food cost percentage for every dish, not an estimate.
Using the industry-standard Menu Engineering Matrix, every dish is classified based on two dimensions: profitability (contribution margin) and popularity (sales volume). This reveals exactly which items are your Stars, Plowhorses, Puzzles, and Dogs — and what to do with each category to maximize revenue.
Armed with the cost and engineering data, Peter develops a specific revenue strategy for your menu — including pricing adjustments, portion modifications, menu placement recommendations, and item promotion or removal guidance. Every recommendation is grounded in the real numbers from your own operation.
Everything is compiled into a clear, actionable written report — your complete menu analysis, the engineering classification, and a prioritized list of recommendations. This is a document you can hand to your chef, your manager, or your accountant. It's written in plain language, not consultant-speak.
Beyond the numbers, Peter brings 25 years of real kitchen and operations experience to a direct consultation about your menu structure, pricing psychology, and competitive positioning. This is a chef-to-chef conversation about what's working, what isn't, and what the best-run restaurants in the country do differently.
After delivering your report, Peter remains available for 30 days to answer questions, clarify recommendations, and help you implement changes. If you adjust a recipe, re-price a dish, or want to run a new item through the costing model, he's there to support you through the process.
Peter isn't a business school consultant who has never worked a line. He's a CIA-trained Executive Chef who has run kitchens, managed food costs, and solved the exact problems your restaurant faces — every day, for 25 years.
No hourly billing. No retainer. No surprise invoices. One flat fee of $1,000 covers everything — the full analysis, the written report, and 30 days of follow-up support.
Every analysis is built from scratch using your actual menu, your actual ingredients, and your actual prices. There are no generic templates or copy-paste reports.
The restaurant landscape is changing. Customers want different things — more value, more transparency, more experience. Peter's recommendations are built for the market as it exists today, not ten years ago.
Feedback from independent restaurant owners and operators across the Lodi and Stockton area who have completed the Swan-yah Menu Overhaul Package.
* Names and identifying details have been partially anonymized at client request.
"Peter came in and within 30 days completely changed how we think about our menu. We found out our most popular pasta dish was actually losing us money on every plate. After his recommendations, we adjusted the portion and repriced two items — our food cost dropped by nearly 4 points that quarter."
"I've been in the restaurant business for 18 years and thought I knew my numbers. Peter showed me things I had never seen before. The Menu Engineering breakdown was eye-opening — I had no idea how many 'Dogs' were on my menu taking up space and costing me money. His report paid for itself in the first month."
"What I appreciated most was that Peter speaks chef. He didn't come in with a bunch of corporate jargon — he sat down with me, looked at my menu, and talked to me like a colleague. The recommendations were practical and specific, not vague suggestions. We implemented most of them within two weeks."
"Running a brewpub means the food program always feels secondary to the beer. Peter helped us see that our food menu was actually a major revenue opportunity we were leaving on the table. His pricing recommendations alone added an estimated $3,000 per month to our bottom line."
"The flat $1,000 fee was what convinced me to try it. I've been burned by consultants who charge by the hour and drag things out. Peter delivered everything he promised — on time, in writing, with clear next steps. No surprises. I'd recommend him to any independent restaurant owner."
"We're a winery restaurant, so our menu changes seasonally. Peter built us a costing framework we can use every time we update the menu — not just a one-time report. That ongoing value is worth far more than the $1,000 we paid. He genuinely cares about the success of the restaurants he works with."
Flat fee. No hourly billing. No surprises.
Everything described on this page — the full ingredient-level analysis, Menu Engineering breakdown, written Recommendations Report, and 30 days of follow-up support — for one flat fee.
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