From a three-location Italian in Austin to a Brooklyn burger joint, DishMath customers publish their results with us. Here's what it actually looks like.
How an Italian group cut food cost from 33% to 28% in 90 days without touching the menu.
Jenna opened Roma Trattoria in 2018 after 15 years as a line cook. Three locations, strong brand, loyal following. By mid-2024, proteins had eaten her margin alive. Food cost had drifted from 28% → 33%, net margin from 7% → 2.4%.
In week one, identified that two pasta dishes and the veal special were below $2 contribution margin. Switched the ground beef supplier to Restaurant Depot. Flagged portion creep on the signature carbonara.
Food cost 33% → 28.4% in 12 weeks. Annualized savings: $138,000. "Paid for five years upfront" — Jenna.
Brisket prices jumped 22% in Q2 2025. Marcus couldn't just raise the plate price — regulars notice. Needed to find margin elsewhere.
DishMath identified Sunday dinner as overstaffed vs. demand, and Tuesday lunch as overstaffed vs. peers. Rebuilt schedule: labor dropped from 34% → 29% in 8 weeks.
Preserved net margin despite protein inflation. "We didn't change what we serve. We changed who serves it, and when."
“Every Monday at 7am I get a text that pays for the month.
Delivery was 38% of revenue but she'd never pulled the true margin.
After DoorDash fees, marketplace promotions, and packaging, the average delivery order was losing $0.80.
Separate delivery menu with +12% pricing, removed 3 loss-making items, packaged smarter. Delivery channel now +$1.90/order margin.
A neighborhood burger joint with a cult following. Owner had never raised the burger price ($14) in 6 years.
DishMath benchmarks showed comparable burgers in the zip code averaged $17.50. Elasticity data from peers suggested a $1.50 bump wouldn't move volume.
Result: price raised to $15.50. Covers flat. Added $1,800/month in margin — on one menu item.
Renegotiated wine program: +$2,400/mo.
86'd 4 dogs, revenue unchanged, +$1,100/mo.
Supplier switch on shrimp: +$780/mo.
Portion reset on carbonara: +$640/mo.
Tuesday closure: +$2,100/mo (labor saved).
Oyster pricing tiered: +$1,400/mo.
Happy-hour menu rebuilt: +$900/mo.
Beef swap: +$1,200/mo.
Delivery menu surcharge: +$1,050/mo.
28%
of customer base
21%
of customer base
18%
of customer base
14%
of customer base
If DishMath has helped you, we'd love to write it up. We buy you dinner, hire a photographer, and co-market the result.
Start the 14-day free pilot and join 2,000+ independents.