01 — For Malaysian restaurant owners

Your supplier just raised prices.

Which dishes just stopped making money?

MarginIQ tells you in seconds.

See how it works →Skip to early access

02 — The problem

One price change. Five broken margins.

One supplier raises chicken 20 sen. Your job is to find every dish that uses it.

food-cost-march.xlsx
fx=B3/C3*100
 ABCDE
1DishCostPriceFC %Note
2Nasi Lemak Ayam4.1213.0031.7%over target
3Kari Ayam5.9418.0033.0%over target
4Ayam Goreng4.9615.5032.0%over target
5Caesar Wrap3.3614.0024.0%ok
6Tom Yum Soup2.8613.0022.0%ok
7 
8 
9 
Excel — manual recalculation, every time

Above target · 3

Mon, 26 May

Garlic Chicken

Costing RM 1.20 more per plate

Dismiss

Iced Latte · Large

RM 14.00

Beef Rendang

RM 42.00
MarginIQ — flagged instantly

One update. Every affected dish, flagged in seconds.

03 — The ripple effect

One price change.

04 — MarginIQ vs Excel

Same scenario. One clear winner.

Your kari ayam supplier raised prices 15%.

The spreadsheet is not broken. It just was not built for someone changing chicken prices at 6am.

05 — Try it

This is what your Monday morning looks like.

Three dishes flagged overnight. Tap to fix them.

Above target · 3

  • Garlic Chicken

    Costing RM 1.20 more per plate

  • Iced Latte · Large

    Underpriced by RM 2.00

  • Beef Rendang

    Costing RM 3.40 more per plate

06 — HOW IT WORKS

Three steps. Not three months.

Setup takes 15 minutes. Your first recommendation appears the same day.

01

Add your recipes.

Type the ingredients you actually use. From wet market to chef's portion. No barcode scanner. No invoice OCR you have to babysit.

02

Update one ingredient price.

Chicken went up 20 sen? Tap once. Every dish using chicken recosts itself before you put the phone down.

03

See which dishes lost money.

Red flags appear with a one-tap fix — raise the price or trim the portion. Apply it and the flag is gone.

What about my spreadsheet? →

350+

restaurant owners surveyed

12

design partners in KL

1

tool built specifically for Malaysian F&B

07 — What owners say

Specific problems. Real fixes.

“The chicken costing was the one that surprised me. We had adjusted the portion twice over three months without updating the recipe — so the food cost percentage in the system was wrong the whole time. Once the portion was corrected, four dishes flagged immediately.”
Ahmad R.Head of Operations, casual dining restaurant, KL
“Sunday nights used to be the repricing session. Supplier invoice comes mid-week, prices shift, and by Sunday we'd finally work out what needed adjusting. That lag is gone — FeedMe sends the report, the affected dishes flag the same day.”
Wei Liang C.Owner-operator, Petaling Jaya
“The portion costing was the part that took longest to set up. Once the recipes were in, the ingredient update took about 40 seconds. The report after that identified four dishes running above 33% food cost that the kitchen team had adjusted portions on without updating the system.”
Priya N.F&B Manager, hotel restaurant, Kuala Lumpur
“The wet market ingredients were the sticking point with every other tool we looked at — no barcodes, no SKUs, just 'ayam kampung per kg'. Setting those up here was straightforward. The system does not ask for anything that we do not already know.”
Farouk A.Kitchen Manager, modern Malay restaurant, KLCC
“Drinks costing had always been estimated. The format system — glass, bottle, carafe as separate margin calculations — was the first time we had actual numbers on those rather than a rough multiplier.”
Siti H.Operations Lead, café, Subang Jaya

08 — EARLY ACCESS

Currently onboarding KL restaurants.

Expanding to Penang and JB later this year.

Whatever this ends up costing, it will be less than what your spreadsheet costs you in time. We are still calibrating pricing with our pilot restaurants — for now, message the founder directly.

PRIMARY PATH

Message Lucas on WhatsApp

One tap. Opens WhatsApp with a draft ready to send.

OR SEND A QUICK NOTE

Or email l.foreman201@gmail.com directly.

Lucas, Founder, MarginIQ

Lucas

Founder, MarginIQ

WHAT IF IT DOES NOT FIT?

If it does not work for you, just tell me.

I built MarginIQ because I run a restaurant too — and because the tools I tried did not understand how Malaysian kitchens actually work. If it does not fit how your restaurant runs — wet market suppliers, mixed-language staff, the kari ayam that gets recosted differently every monsoon — message me and we will figure it out. If MarginIQ cannot fix it for you, you do not pay for it.

  • Setup takes 15 minutes.
  • Your first recommendation appears the same day.
  • Your data stays yours. Nobody else sees it.

Stop guessing. Start knowing.

Your margins do not fix themselves. Take 60 seconds.

Message Lucas on WhatsAppOr jump back to the form ↑