Our Services
DataPrism helps F&B businesses uncover and eliminate hidden cost leakages that quietly erode profits.
We focus on the part of your business that is hardest to see, hardest to control, and most directly tied to profitability: true ingredient cost and COGS efficiency.
Unlike generic consultants, marketing agencies, or POS reports, we work with your existing data to reveal where money is being lost across ingredients, outlets, time, and convert that into permanent profit increases.
1. Hidden Cost Leakage Detection (COGS Reduction)
Most outlets believe they already control costs, yet still lose 3–10% of COGS through wastage that is invisible day-to-day.
We identify:
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Which ingredients have excess usage or wastage
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Which outlets are leaking the most
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When leakage occurs (by day / period)
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How much of COGS is excess and recoverable
What makes this different:
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Captures leakage across the full ingredient journey, from purchase to sales
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Fully data-driven and objective (no manual checks, CCTV, or staff policing)
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No additional manpower required
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No system integration needed
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Automated insights with as little as 5 minutes per day
Outcome: Lower COGS, higher margins, and permanent cost savings that scale with your business.
2. Menu Engineering with True Menu Profitability
Most menus are priced based on assumed ingredient cost, but not actual cost after ingredient cost leakages and supplier changes.
We help you:
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Identify true margins of each menu item
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Detect dishes that appear profitable but quietly erode margin
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Reshape your menu mix using data-driven strategies:
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Pricing adjustments
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Portion optimisation
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Bundles & set menus
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Placement & promotion tactics
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Outcome: A menu that doesn’t just sell well — but sells profitably.
Why DataPrism Is Different
✔ We start with profit, not just sales
✔ We expose hidden cost leakages most owners don’t realise exist
✔ We don’t require new systems, extra staff, or disruptive processes
✔ We deliver measurable, permanent savings
Case Study 1
- Ingredient Cost Leakage Reduction
Company A engaged us to assess its cost ingredient leakage and look for ways to reduce COGS.
Results:
10% reduction in excess cost ingredient leakage resulting in $10,000 increased profits per month.
Case Study 2
- Menu Engineering with True Margins
Company B engaged us to assess its menu strategy based on the true margins of their menu items.
Results:
Sales increase by +11% driven by targeted upselling and marketing attention the correct menu items, and profit increase by +$2300 per month driven by improved sales mix profitability.
