ABOUT CHEFNOMICS

Born in the kitchen. Built around the numbers.

I built Chefnomics from the everyday realities of running a restaurant. Where every ingredient, portion, and price affects the bottom line.

READ THE STORY

A smiling chef writes in an open ledger balanced on one knee, with a small price tag hanging from the page.

RESTAURANT EXPERIENCEREAL COSTING PROBLEMSONE PRACTICAL SOLUTION

A concerned chef crouches beside a restaurant table and investigates the true cost of a plated dish.

01 · THE LESSON

I’m a restaurant owner myself.

And if there’s one thing I’ve learned the hard way, it’s that getting your costing right early matters more than people think.

I’ve seen it happen: a restaurant opens without really knowing its true costs, prices its menu on a guess, and by the time the owner realizes something’s wrong, they’re already losing money on dishes they’ve been selling for months.

Changing prices after the fact isn’t simple. Customers notice. You need to get it right from the start.

02 · THE ONGOING PROBLEM

The hard part is that costs never sit still.

Ingredient prices change, menus get refreshed, and new dishes get added. This isn’t something you calculate once and forget.

It’s constant: opening spreadsheets, updating formulas, working out a new dish, then doing it all again the next time a supplier changes a price.

3–5DAYS TO PRICE A FULL MENU
PROPERLY, BY HAND

A chef pushes a costing cart while reaching for a supplier receipt that keeps unrolling.

A smiling chef stirs a pot while talking to Chefnomics on a phone propped on the counter.

03 · WHY CHEFNOMICS EXISTS

The same work, done properly, in minutes.

I built Chefnomics because I want that same work—in real detail—to take minutes instead of days.

You talk it through the way you’d explain a recipe to someone in your kitchen, and it handles the rest: the calculations, the spreadsheet, the pricing.

THE OLD WAYDAYSspreadsheets & formulas

WITH CHEFNOMICSUNDER 1 HOURfor an entire menu

ONE GOAL

A joyful chef draws the final checkmark on a completed menu board.

Help you run a profitable restaurant with confidence.

“Know your cost. Protect your margin. Grow your business.”

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