From a one-time diagnosis to six months of ongoing support.
Request only the part you need.
We decide the dish that will define the house, then build the menu backward from it. We join test-kitchen sessions and shape service time, plating, and prep volume so it actually runs on the floor.
We break down Food & Labor cost to identify which dishes and which hours are cutting into profit, then work through fixes — from supplier negotiation to waste reduction — in order of impact.
We standardize procedures from opening prep through closing, and build in AI-driven ordering, scheduling, and inventory management — shifting operations away from relying on the manager’s judgment call.
We put the service standard into words and decide the order it’s taught in. Building out a review and grading system as well creates a restaurant that retains and develops its people.
We move in fast and intensively on restaurants running at a loss. Stopping the bleeding and redesigning the business happen in parallel, through to the decision of where to concentrate resources.
World-class wine service is the clearest way to stand apart from other restaurants and competing groups. We select wine and beverages tuned to each restaurant’s menu and coach everything from opening and pouring technique to glass selection. Supplier price negotiation and inventory and temperature control are built in, shaping a beverage program that actually turns a profit.
A one-day on-site diagnosis and improvement report — clarifying exactly where to start.
Two visits a month as a baseline, improving cost, operations, and people in parallel. Our most common engagement.
Designing site, kitchen, menu, and hiring before you open, aiming for profitability from month one.
* Fees vary by scope of support. We’ll give you a ballpark at the first consultation.