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If your menu has not been properly reviewed in the last 6-12 months, you are almost certainly underpricing at least 2-3 dishes right now -- and losing money every week.

Sizzle Start Kitchen

Your Menu Is
Losing You Money.

Most UK pubs and restaurants have 3-5 dishes that quietly destroy profit every single week. I will show you exactly which ones -- in 24 hours.

Find My Profit Leaks → Just £49

↓ Keep reading

"In 24 hours, I'll show you exactly which dishes on your menu are costing you money -- and how to fix them."

Why Listen To Me

I'm Brian Hall.

28 years in professional kitchens across pub kitchens, hotels, and gastropubs.

I've watched operators lose hundreds of pounds a week on dishes they didn't even know were underperforming. I've seen menus with 40 dishes where 12 were actively destroying GP. I've fixed menus where a single portion size adjustment added four figures a month to the bottom line.

This isn't theory. This is what actually happens in real kitchens. And it's almost certainly happening in yours.

28
Years in professional kitchens -- pubs, hotels, gastropubs
24hrs
Turnaround from receiving your menu to full analysis delivered

"Most operators have never had a professional look at their menu from a GP perspective. They price by instinct or by copying competitors -- and they quietly bleed margin every week as a result."

If your menu is losing money, you'll see it within 24 hours.

Show Me What's Losing Money →
What You Get

Menu Profit Snapshot

01

2 Dish GP Breakdown

Estimated food cost %, gross profit per dish, and exactly where your margin is leaking.

02

Fix Recommendations

Price adjustment, ingredient swap, or portion correction -- whichever applies to each dish.

03

5-7 Minute Video

Me talking through your specific dishes. Plain language. No jargon. No fluff.

04

One Immediate Quick Win

Something actionable you can implement today -- not next quarter.

Is This For You

This is for you if...

How It Works

Simple. Fast. Done.

1

Send your menu

Email or upload your current menu -- PDF, photo, or document. Whatever you have.

2

I analyse 2 dishes

Full food cost and GP breakdown on your two highest-risk dishes. Written report with specific numbers and recommendations.

3

You receive a video walkthrough

5-7 minute Loom video talking you through exactly what I found and what to do about it.

4

Delivered in 24-48 hours

Fast turnaround. No waiting weeks. Everything you need to act immediately.

Pricing

Menu Profit Snapshot

One small pricing mistake can cost you hundreds per week. This shows you exactly where that is happening -- fast.

  • 2 dishes fully analysed for food cost and GP
  • Clear profit leaks identified with actual numbers
  • Fixes you can implement immediately
  • Short video walkthrough -- no jargon
Delivered within 24-48 hours

One wrong dish can cost you £200-£500 per month.

£49

One-time payment. No ongoing fees.

Why This Works

Most menu advice is generic. This is not.

This is based on real kitchen GP targets, real supplier pricing, and real portion control issues -- not theory. 28 years of actual working kitchens.

You get a professional's eyes on your menu -- not a spreadsheet template and guesswork.

This is the fastest way to find out if your menu is quietly costing you money -- without committing to a full audit.

Show Me What's Losing Money →

Limited slots available each week to keep turnaround fast.

No contract. No subscription. No upsell pressure.

If you don't get at least one clear, usable improvement -- I'll refund you. No questions.

After payment, email your menu to brian@sizzlestartkitchen.com with your business name in the subject line.

Want The Full Picture

After the Snapshot...

If the Snapshot reveals bigger issues -- or you want a complete menu overhaul -- I offer three full remote consultancy packages.

£500

Menu Health Check

Full audit, GP analysis, Loom walkthrough

£750

Full Menu Audit

Health Check + complete menu rewrite

£1,000

Menu Rebuild

Full rebuild to hit your GP targets

But start with the Snapshot. It's the fastest way to know what you're actually dealing with.