A first look at what other restaurants in the Pancho network are paying for the high-impact SKUs that anchor your menu — Pollo a la Brasa, the Chaufa & Chifa wok program, Baby Back Ribs, Picaña and the Aeropuerto / Pollo Broaster plates. The Pancho network spans Boston, Providence, NYC and other Northeast markets and includes some of the leading Peruvian, ceviche and rotisserie programs in the country. Prices reflect the latest invoice line per restaurant per comparable item. Once you upload Brasa y Chifa invoices we replace these reference numbers with your real position and flag every line where you're paying above the network low.
| Item | Where it shows up on your menu | Network Low | Network Avg | n |
|---|---|---|---|---|
| Chicken Whole (WOG) | Pollo a la Brasa — your hero. 1/4 ($13), 1/2 ($17), Whole 3 lb ($30), Brasa Tray ($42). Also Chaufa de Pollo ($14) and the chicken in Aeropuerto ($21) Pollo a la BrasaBrasa TrayChaufa de PolloAeropuerto |
$1.57 | $1.85 | 95 |
| Chicken Dark Meat (Leg Quarter) | Pollo Broaster ($19) — 24-hr marinated leg quarter, battered and fried. Your second chicken anchor after Pollo a la Brasa Pollo Broaster |
$3.95 | $3.95 | 27 |
| Chicken Airline Breast 8oz | "+ Add White Meat $1" upcharge on the rotisserie program; premium breast for Tipakay ($16) and Chijaukay ($15) crispy fried chicken Chifa dishes TipakayChijaukayWhite Meat upcharge |
$6.06 | $6.24 | 20 |
| Beef Sirloin / Flat Iron (Picaña ref) | Picaña ($24) — USDA Choice Black Angus, 24-hr marinated, charcoal grilled. Also Picaña component in Brasa Tray ($42) PicañaBrasa Tray |
$13.75 | $15.05 | 85 |
| Beef Skirt / Chuck Flap | Chaufa de Res ($17) wok-fried beef rice. Also the beef component in Aeropuerto ($21 — your highest-priced chaufa) Chaufa de ResAeropuerto↑ +150% in 6 mo |
$9.16 | $11.68 | 32 |
| Pork Butt Boneless (Pork program ref) | Reference baseline for your pork program — Baby Back Ribs 1/2 Rack ($20), Full Rack ($30), Brasa Tray ($42). Baby back is a different spec; we'll get an exact ribs benchmark from your invoice Baby Back RibsBrasa Tray |
$2.74 | $2.79 | 6 |
| Shrimp 16/20 P&D | Aeropuerto Chaufa ($21) — your kitchen-sink plate with shrimp, beef, chicken and egg over wok rice Aeropuerto |
$7.34 | $8.90 | 62 |
| Chicken Breast Bone-In | Reference for the half-bird white meat program (1/2 Chicken Pollo a la Brasa $17 + the white meat upcharge dynamic) 1/2 Chicken |
$4.05 | $4.05 | 22 |
Your menu runs on three concentrated pillars: Pollo a la Brasa (whole chicken), the Chifa & Chaufa wok program (beef strips, shrimp, chicken), and the Brasa carnes program (baby back ribs and Picaña). Whole chicken is your most-leveraged SKU — it shows up on 6 menu lines from the $13 quarter all the way to the $42 Brasa Tray, plus inside every chaufa plate. Even 2¢/lb on whole chicken across hundreds of birds a week compounds into a meaningful margin lift on your highest-volume plate.
Two market alerts to watch right now:
— Beef Skirt / Chuck Flap is up +150% in the last 6 months across the network. Chaufa de Res at $17 and Aeropuerto at $21 both ride this cut — worth a re-quote with a second source before the next menu cycle.
— Pork Baby Back Ribs spec needs a direct invoice read. Your ribs program ($20 half / $30 full / $42 tray) is one of your two signature carnes — once we see your invoice we can benchmark it against the network and surface re-quote opportunities.
What we deliver once you're connected:
— A weekly digest with your real prices vs the Pancho network
— Real-time alerts on price spikes (we would have flagged the Beef Skirt jump in week 1)
— Food cost % tracking by category (chicken, beef, pork, seafood)
— Vendor re-quote opportunities flagged automatically
— Benchmark on every menu line, not just these