Case Study: Sunday in Brooklyn cuts food costs and streamlines portioning & pricing with MarginEdge

Sunday In Brooklyn Saves Serious Money, Addresses Portioning & Pricing, and Preps For Expansion With MarginEdge

Sunday in Brooklyn, a three-story New American restaurant co-founded by Todd Enany, Adam Landsman, and chef Jaime Young, needed better control over rising food costs, portioning and pricing, faster invoice processing, and a solution that would support future expansion without replacing their accounting system. They selected MarginEdge for fast invoice input and coding, real-time recipe costing, theoretical pricing, and seamless POS and accounting integration.

MarginEdge was implemented in early 2018 and automated invoicing, delivered daily analytics, and enabled the team to enter all recipes for kitchen, bar, and coffee to spot high-cost items, adjust portions and pricing, 86 problematic menu items, and renegotiate vendor pricing. As a result, Sunday in Brooklyn cut administrative time, tightened cost control, and improved profitability—moving from a budgeted 25.2% food cost to an achieved 24.2%—while positioning the business for expansion.

Sunday in Brooklyn

Todd Enany

Co-Founder