Run your restaurant on numbers, not gut feeling.
DFR Management builds the tools restaurants actually use every day: market benchmarks, food cost, recipes, inventory, staff cost and catering — one workspace, full control of the margin.
Inside the workspace
One suite, the whole operation.- Price benchmarks
- Profit simulator
- Head-to-Head
- Food cost & recipes
- Inventory
- Staff cost
- Catering & events
What we do
Three things, one workspace.
We watch the market
We keep track of what comparable restaurants around you charge and how their menus are built, so your pricing decisions start from real data instead of guesswork.
You decide with data
Benchmark views, side-by-side comparisons and profit simulations show what a change is worth — month and year — before you apply it to your menu.
You run the operation
Food cost, recipes, inventory, staff cost and catering live in the same workspace, so decisions on price connect directly to margins on the floor.
Everything the business runs on
From the price on the menu to the margin on the plate.
Price benchmarks
See how your prices and menus stand against comparable restaurants in your market — side by side.
Profit simulator
Model volumes and prices to see monthly and yearly revenue before you commit.
Head-to-Head
Put yourself against any competitor and compare pricing, volumes and positioning.
Food cost & recipes
Build recipes from real item costs and measure the true margin on every dish.
Inventory
Track stock, minimum thresholds and suppliers before they become tomorrow's problem.
Staff cost
Plan hours and measure how much of your revenue the team really takes.
Catering & events
Turn an event brief into a priced plan — guests, budget and checklist.