The Challenge
With multiple venues and high-volume kitchens, Parras Hospitality Group was managing popular menus, but behind the scenes, their team was struggling to maintain consistent margins. Menu pricing wasn’t linked to live data, and recipe costings was not driven by accurate data. They knew profit was leaking; but couldn’t always see where, or how to fix it.
The Solution
Parras partnered with My Local Foodie to gain control over their kitchen performance using Costimator—our end-to-end recipe costing and menu engineering platform powered by our proven 5 Step Method™. This method blends smart buying, accurate costing, structured systems, live reporting, and expert support to drive measurable results.
Our team worked closely with Reece Conyers, Group Operations Manager, to implement a clear, consistent system across all venues. Each recipe was built with real ingredient costs, waste factors, and supplier links, providing live visibility and control at the kitchen level.
The solution was designed not just for precision, but also for ease of use. The kitchen team could make decisions based on facts, not guesswork, and updates to supplier pricing flowed through automatically, no manual entry, no surprises.
They were supported every step of the way by their Client Success Manager, Nathan, who ensured the system worked for every venue in the group, and helped embed best practices in daily kitchen operations.
“It takes the guess work out of the equation and makes it easy for anyone in the business to find answers and review data, My Local Foodie partners with quality suppliers but also provide regular and consistent communication along with a load of support no matter what the circumstances are.”
— Reece Conyers, Group Operations Manager, Parras Hospitality Group
The Results
✅ Profit margins improved; without touching portion sizes
✅ Best-sellers are now top profit drivers
✅ The kitchen team has full visibility on real-time costs
✅ Live-linked supplier pricing; no manual entry, no surprises
“We have been working with My Local Foodie and using their Costimator platform for a number of years now, which has led to great success in continuously monitoring our pricing and recipes.”
— Reece Conyers, Group Operations Manager, Parras Hospitality Group
Why It Worked
By using Costimator, Parras Hospitality Group unlocked a systemised and repeatable approach to menu management that now supports the whole business. They gained:
- Live-linked recipes with real-time ingredient pricing and wastage tracking
- Systemised menu engineering that aligns profit with popularity
- Role-based access so chefs and managers can review and act on data with confidence
- Automated supplier updates—no more chasing spreadsheets or price files
- Consistent support from their Client Success Manager, ensuring long-term success
- Partnership with a quality supplier network, ensuring competitive prices without compromising on quality
Together, these tools gave the Parras team the visibility, accuracy, and confidence they needed to stop profit leaks, make smarter decisions, and strengthen performance across all venues.
“Great company and great software.”
— Reece Conyers, Group Operations Manager, Parras Hospitality Group
