Build a Food Costing System Your CFO Actually Trusts In 5 Days

(Without Phantom Margins or $0.50 Errors That Scale to $100K Losses)

In 5 Days, Build the Only Food Costing System That Survives Vendor Swings and Your CFO (Taught By The Former Executive Chef of Google).

What You'll Get:

✓Vendor CSV import starter templates with exact column formatting (Product Name, SKU, Brand, Case Cost, Packs/Case, Pack Unit, Pack Size)

✓Yield & density checklist covering trim %, cooking %, density conversions (vol→weight), and prep states

✓Waste tracking log broken into 4 categories: prep, production, service, and plate waste

✓Menu Mix analysis frameworks to identify which dishes actually carry your P&L

✓Location-level demand forecasting models accounting for day-of-week, seasonality, events, and demographics

✓Cost-to-budget templates with base/upside/downside scenario planning

✓Real examples: How one ounce of avocado trim waste cost more than a full chef's salary annually at Google HQ

Everything You Need To:

Stop your CFO from doubting your numbers

Catch vendor price swings before they destroy your margins

Build demand forecasts that eliminate waste at every location

Credibility Statement

Taught by Nate Keller, Former Executive Chef at Google and Director of Culinary Services at Galley Solutions. These are the exact systems used to manage food costs at Google, Apple, and Comcast (operations serving 100,000+ meals per week).

“Food costing isn’t about spreadsheets—it’s about clarity. When your numbers reflect reality, you stop arguing with your CFO and start leading strategy together. That’s what this course is designed to unlock.”

Nate Keller

Former Executive Chef at Google, Director of Culinary Services at Galley