Operations
Restaurant operations consulting
Service quality that swings with the rush, or with who is on shift, is an operations problem. We rebuild the routines — prep, pars, handoffs, schedules and standards — so a good night is the default rather than the outcome of heroics.
What we rebuild
Operations work is unglamorous and it compounds. Prep sheets that reflect real usage stop the kitchen from making twice what it sells on a Tuesday. Par levels tied to hourly sales stop the walk-in from absorbing cash. Written opening and closing routines mean a new hire produces the same result as a five-year veteran by week three.
Labor is the other half. Most schedules are built from last week's schedule. We convert forecast covers into hours through a sales-per-labor-hour standard by day-part, which usually reveals both overstaffed slow shifts and understaffed peaks in the same week.
- Front and back of house SOPs, written for your team
- Prep sheets and par levels built from real usage data
- Labor model driven by forecast covers and sales per labor hour
- Shift rhythms, handoffs and station mapping
- Pre-opening and takeover operational setup
- GM and head chef coaching through the adoption period
Adoption is the deliverable
A recipe card nobody uses saves nothing, and a schedule template nobody maintains lasts one busy week. We train on live service, run the first weeks of counts and forecasts alongside your managers, and hand over a weekly scorecard that shows prime cost, sales per labor hour and variance against par.
The test of the engagement is simple: at the end, your team runs the system without us. If the improvement leaves when the invoice stops, it was never a system.
Who this is for
Operators whose service quality is inconsistent, whose managers spend their day on admin rather than the floor, who are opening or taking over an establishment, or who are about to promote someone into a role the business has never documented.
What operators get
- Consistent service regardless of which team is on
- Labor hours matched to forecast rather than habit
- Less waste through pars and prep sheets built on real data
- Managers back on the floor instead of in spreadsheets
Common questions
- Will you train our team directly?
- Yes. Standards training and manager coaching happen on site during real trading hours, not in a conference room.
- Can you help with a takeover or pre-opening?
- Yes — pre-opening programs start at $18,000 and cover SOPs, hiring profiles, training, purchasing setup and the opening schedule.
Related services
Or see all 9 disciplines on the services hub.
Quick enquiry
Talk to us about restaurant operations consulting
Three lines is enough. A senior advisor reads every message — not a bot, not an intern.
We reply within one business day
+1 (214) 988-5411Find out what this is worth to you
Run the free margin health check for a benchmarked read, or book a thirty-minute call and we will tell you honestly whether an engagement is worth it.