Independent restaurant · Neighbourhood bistro, 72 seats
Full every Friday, profitable every month
A well-reviewed bistro packed its weekends and lost money Monday through Thursday, with a prep and labour model built for peak.
- -7pts
- Prime cost
- +14%
- Check average
- +31%
- Midweek covers
The challenge
The menu had never been costed plate by plate, portioning drifted between chefs, and the roster assumed a Friday volume that arrived twice a week.
What we did
- Full menu engineering with plate-level costing
- Rebuilt the roster around forecast covers by day-part
- Launched an early-week prix fixe aimed at locals
- Weekly variance review with the owner and head chef
The outcome
Prime cost fell seven points inside two quarters, midweek trade grew a third, and the bistro now funds refurbishment from operating cash.
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