Free · 48 hours · no pitch

    Give me your restaurant’s name. Every dish costed in 48 hours.

    I find the menu online and send you one sheet within 48 hours: what each dish costs to plate at typical UK supplier prices, and the margin on it. Then twenty minutes on the phone with the sheet in front of us. Nothing to send.

    The check

    Restaurant, town, your name, a mobile and an email for the sheet. Two minutes.

    For the person who owns or runs the place. If that is your boss, send them this page.

    You are
    Add a link to the menu, if it is online
    I text you when it lands. Twenty minutes on that number if you want them, nothing if you don’t.

    Nathaniel Gilliand · EHL Lausanne · owner-operator · a few thousand menu lines costed this year.

    What happens next

    1. Today

      I find your menu

      From your website, your socials or the delivery apps. If it is only on paper, a photo from your phone is enough.

    2. Within 48 hours

      The sheet is in your inbox

      Every dish built ingredient by ingredient at typical UK supplier prices: the cost to plate, the food cost as a share of the net price, and the margin per dish.

    3. Day 3

      Twenty minutes, with the sheet in front of us

      The three dishes that leak the most and what each one is worth a year. We correct the quantities together; the numbers get closer to yours.

    What lands in your inbox

    An example: a fictional 32-dish gastropub run through the same pipeline at typical UK supplier prices. Yours looks like this with your dishes on it.

    Example costed menu: dish, menu price, net price, food cost, cost percent and GP for each dish

    32 dishes · 272 ingredient lines, each priced · rows in red: food cost over 30%

    Open the full example sheet (PDF, 32 dishes)

    10
    UK menus costed in September
    22%
    average food cost on net
    £1,900 to £9,000
    a year, the three leaking dishes
    What the last ten sheets showed

    Pubs and restaurants across the UK, costed at typical supplier prices in September 2026. The leaks sat at 35 to 54% food cost, almost always in the fish, the steak specials and the little extras. No venue is named; each sheet is theirs. Yours replaces the range with your dishes and your prices.

    Nathaniel Gilliand
    Nathaniel Gilliand

    I run my own food and beverage business and cost its menus in the tool I built, Methodus. EHL Lausanne, then years running kitchens and bars. The sheet and the call are with me, not a sales team. Google the name before you reply.

    Every drink on my own bar’s list is costed the same way and kept current; the dearest build, an Old Fashioned on a premium rum at 44%, stays because it sells and I know what it costs me. That is what the sheet is for: not to cut, but to know which dishes to leave alone, which to reprice, and which to rebuild. Plainly: the sheet is built at typical UK supplier prices, so it tells you which dishes. What each one is worth on your own invoices and your own sales, and the move on each, is the two-week job I do after it, the Menu Margin Fix. On the call I will tell you straight whether it is worth it for your menu; for most menus under 25 dishes it is not. What the Fix is.