Restaurants
Full-service rooms where prime cost decides the year
Independent and fast-casual restaurants doing $1M–$8M where the menu, the roster and the cost structure have to agree with each other — and with the covers that actually arrive.
How this format makes money
The levers that decide the margin
Plate-level costing
Every dish costed to the gram and the pour, then re-engineered so the menu sells the items that carry margin, not just the ones that sell.
Roster built to forecast covers
Hours scheduled against next week's bookings by day-part, not last year's average — measured in sales per labour hour the team agrees is real.
Prime cost as one number
Food, beverage and labour read together every week. A room holding prime cost near sixty percent is healthy; one past seventy is buying volume with its own margin.
Who this is for
Full-service and fast-casual independents with good reviews and a disappointing bottom line, or a strong concept ready for unit two through five.
Where we start
Services most relevant to restaurants
Strategy
Concept, positioning and growth planning grounded in the covers and check averages your neighbourhood will actually support.
Read moreOperations
Service standards, prep discipline and shift rhythms that hold up on a full Friday with two people called out.
Read moreProfitability
Line-by-line margin work across food, beverage, labour and overhead — without shrinking the plate or the welcome.
Read moreRevenue & Performance
Covers, check average and day-part mix managed as one system instead of three disconnected reports.
Read moreAudits
An unsentimental read on where the venue stands — financial, operational and guest-facing — in weeks, not quarters.
Read moreEfficiency
Fewer systems, cleaner handoffs, less waste — so managers spend their day on the floor instead of on admin.
Read more
