My name is Davide, and I've been working in the kitchen as a chef for years.

I learned about food cost first out of personal interest and then out of necessity. Only after understanding its importance did I realize how essential it was in the kitchen.

Then, I started taking an interest in the psychology and logic behind menu design. So, I spent months studying how food cost, combined with menu engineering, could exponentially increase margins and thus make my work more profitable.

That's how the tools you find here were born: not consultant theory, but what I used in the kitchen to turn instinct into numbers.