3 Ways to Slash Food Costs Virtually

Posted by Tired Chef LLC | March 20, 2025

Food costs are eating your profits alive—up 8% in 2024 and climbing. You don’t need us in your kitchen to fix it. Grab your product mix, top three recipes, and latest vendor invoices—we’ll slash costs virtually in one call. Here’s how Tired Chef LLC does it.

1. Vendor Pricing Reality Check

Your invoices don’t lie, but your vendors might overcharge. That $5/lb chicken? We’ve seen it at $4 elsewhere. We’ll dig into your latest bills over a screen-share, spot the gouges, and arm you with ammo to negotiate—or switch. One client dropped 10% on proteins last month.

2. Food Cost Analysis: Your Top Three Plates

Your best-sellers should print money, not drain it. Send us the recipes for your top three dishes and your product mix—we’ll break down every ounce via Zoom. Over-portioned steak or sneaky sauce waste? We’ll catch it, tweak it, and boost margins 5–15% without changing the vibe.

3. Menu Waste Wake-Up

Your menu’s hiding waste bombs—slow movers, prep-heavy flops. We’ll scan it virtually with your product mix in hand, flag what’s bleeding cash (that $12 appetizer nobody orders?), and trim the fat. Less waste, more profit—no kitchen visit needed.

Ready to Stop the Bleed?

Bring your product mix, top three recipes, and vendor invoices to a free 30-minute virtual consult. We’ll pinpoint your cost leaks and map a fix—starts at $80/hr after that. Cheaper than overpaying for onions. Book now and take back your margins.