Fixed-fee work, with a defined finish.

You know something is off — food cost climbing, labour bleeding, covers dropping — but you can't see where. A two-week diagnostic that reads your P&L, menu mix and service flow and tells you exactly where the margin is leaking.

• Full prime-cost review (COGS, labour, controllables)
• Menu engineering and plate-cost analysis
• Service-flow observation across at least two trading shifts
• Written report with prioritised, costed action list
• 60-minute walkthrough call with ownership

A establishment that should be making more than it is. We rebuild the offer — menu, pricing, day-parts, positioning — so the top line and the margin move together instead of against each other.

• Menu, pricing and mix re-engineering
• Day-part and capacity planning
• Brand-positioning and guest-journey review
• Financial model with target prime-cost ratios
• Implementation roadmap with 30/60/90-day milestones

You're opening a new establishment or relaunching an existing one. We stand alongside the build-out so the numbers, systems and team are ready on day one — not six months in.

• Financial model and break-even plan
• Menu, recipe and costing build-out
• Operating procedures and roster design
• Supplier setup and par-level planning
• Team training and soft-opening run-throughs

A establishment in real trouble — a turnaround or a takeover where ownership needs a senior operator embedded to stabilise the numbers and the team before anything else can happen.

• On-site leadership during stabilisation
• Daily prime-cost and cash tracking
• Roster, purchasing and waste controls
• Team restructuring and retraining
• Weekly owner reporting against a recovery plan