FREE RESOURCE
Is Your Menu Secretly Losing You Money?
A 3-minute tool to uncover your biggest profit leaks — and how to fix them.
Most restaurant owners think they know their most profitable items…
Until they plug in the numbers.
This simple calculator will show you:
Which dishes are bleeding your profit
Where to make fast, smart pricing decisions
How to boost margins without raising prices across the board
📍 No login. No sales pitch. Just real insights.
This will open in Google Sheets and prompt you
to save your own copy to edit.
What's Inside
Free Menu Margin Calculator
Works on mobile, tablet, or desktop
Just input price + food cost per dish
Auto-calculates profit dollars & percentages
Instantly reveals low-margin underperformers
This will open in Google Sheets and prompt you
to save your own copy to edit.
BONUS: 10 Sneaky Ways Restaurants Bleed Profit
Silent mistakes that cost thousands —
and how to stop them.
The one menu mistake that looks like success (but kills your margins)
The common back-of-house habit that bleeds $1,000s a year
Hidden labor costs in your prep routine
The most expensive word in your kitchen: “probably”
Use this quick checklist to spot leaks and plug them — before they add up.
Want a second pair of eyes on your menu?📲
I offer free 10-minute margin review for restaurant owners who want help analyzing their results.
📍 It’s fast.
📍 It’s free.
📍 You keep all the value — even if we don’t work together.
or just text me: Andy @ 304.816.1092
I only do 5 margin audits per week because they take time and I want to do them right.
Grab your spot now — because making an extra $1,000/week on your menu
could be just one small tweak away.
What Other's Are Saying After Using The Calculator...
Share a testimonial here. Brownie chocolate candy muffin shortbread oat cake lemon drops chocolate bar. Cookie cake liquorice sweet marzipan gummi bears liquorice sweet. Lemon drops sugar plum topping gummies caramels candy canes soufflé sesame snaps.
Name Here
Share a testimonial here. Brownie chocolate candy muffin shortbread oat cake lemon drops chocolate bar. Cookie cake liquorice sweet marzipan gummi bears liquorice sweet. Lemon drops sugar plum topping gummies caramels candy canes soufflé sesame snaps.
Name Here
A PERSONAL NOTE
Hey! I'm Andy Opyoke — Territory Manager for U.S. Foods.
Le Cordon Bleu–trained chef, US Army & 82nd Airborne Veteran, and former fine-dining cook with 30+ years in the industry.
I help North Central West Virginia restaurant owners improve margins, streamline operations, and reduce food waste — no pressure, just value.
© {Enter Year} Andy Opyoke. All Rights Reserved.