Projections
We read prime cost, menu contribution, labor, beverage variance and operational discipline, then build around your concept and market—not a template. Figures below are scoped projections, not guaranteed results.
Our analysis framework
These are the levers that actually drive profitability. Each projected engagement below shows which levers we would pull, and by how much.
We read food, beverage and labor cost as one system, identify the leakage points, and set targets by day-part.
Every item is costed by recipe, yield and portion, then ranked by contribution margin and popularity.
Schedules are built from forecast covers and a sales-per-labor-hour standard, not last year's average.
From coffee yields to back-bar counts, we trace every ounce and reconcile it against the POS.
We separate dine-in, delivery, takeaway and bar revenue, then price and promote by channel.
We review POS data, authorisation levels and cash discipline to find the leakage nobody talks about.
Concept, pricing and check average are tested against what the neighborhood will actually support.
SOPs, prep sheets, par levels and safety walks are reviewed against the real rhythm of service.
Projected engagements
These are realistic engagements built from common operator situations. The numbers are projections, not guaranteed results, and every actual engagement is scoped to the establishment's starting position and market.
Independent restaurant · Neighborhood bistro, 72 seats
A 72-seat neighborhood bistro packed on weekends but losing money midweek — modeled outcome of a 90-day prime-cost and day-part reset.
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Coffee & bakery · Specialty coffee group, 5 shops
A specialty-coffee group with five different ways of running a morning — what one shared recipe, par and attachment system would deliver.
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Bar & beverage · Cocktail bar and late-night kitchen
The room is full six nights a week and the beverage cost says otherwise — the modeled effect of a back-bar reset and pour-cost discipline.
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Food trucks · Mobile kitchen operator, 3-truck route
A three-truck operator with a strong product but chaotic scheduling — projected against a route calendar, menu-rightsizing and per-stop cost model.
See the projectionMulti-unit restaurant group · Three-unit casual dining group
A three-unit group hired a consultant after two years of flat profit on rising sales — the modeled result of a 90-day diagnostic and menu re-cost.
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Learn about the team behind these projections and the services we use to deliver them.
Have numbers that need a second read?
We start with a diagnostic look at your prime cost, menu and labor model — then tell you exactly where the strategy should focus first.
