Pricing and Cost Control (Consulting Program)

Know Your Numbers. Charge Your Worth. Protect Your Profit.

A 1-Month Consulting Program for Food Business Owners Who Want to Price Correctly, Control Costs, and Build a Truly Profitable Business

You could be making sales every single day and still not be profitable. For many food business owners, that is the painful reality — and it almost always comes down to two things: pricing that does not reflect true costs, and costs that are not being properly tracked or controlled.

Pricing & Cost Control is an intensive one-on-one consulting program that gives food business owners the tools, knowledge, and systems to price every product correctly, understand every cost in their business, and build a framework for sustainable profitability.

Across four deep-dive sessions, we will go through every layer of your business costs and pricing structure:

• Understanding your full cost picture — food costs, non-food costs, and hidden expenses

• How to calculate the true cost of every dish or product you sell

• Building a pricing formula that covers all costs and delivers real profit

• Recipe costing — how to cost every ingredient accurately and consistently

• Understanding and tracking non-food costs: rent, utilities, labour, packaging, logistics, and more

• How to price for different business models — dine-in, delivery, catering, bulk orders

• Cost control strategies to reduce waste, prevent losses, and protect your margins

• How to review and adjust your pricing as costs change over time

Duration

1 Month

Sessions

4 One-on-One Consultation Calls

Hours per Session

4 Hours

Total Hours

16 Hours

Delivery

One-on-One Consultation

Investment

-

You will leave with practical, customized tools to manage your costs and pricing going forward:

✓ Non-Food Cost Template — A comprehensive tracker to capture and monitor every operating cost in your business

✓ Recipe Costing Templates x 10 — Structured templates to accurately cost up to 10 of your recipes, factoring in all ingredients and portion sizes

• Food business owners who are making sales but struggling to see profit

• Owners who are pricing based on guesswork, competitor rates, or what feels right

• Entrepreneurs who know their costs are high but do not know exactly where the money is going

• Anyone who wants to build a pricing system based on real numbers — not emotion or assumption

✓ Complete clarity on what it costs to run your business and produce every item you sell

✓ A pricing framework you can apply immediately and update as your costs change

✓ Practical cost control strategies to reduce waste and protect your margins

✓ The confidence to price your products correctly — without guilt, fear, or guesswork

✓ A business that is built for profit, not just for sales