Engagements across strategy, operations and the back office. Take the one you need, or the whole arc — from picking a location to a kitchen that runs without you standing in it.
The decisions that are cheap to get right early and expensive to fix later.
Before the lease, not after. Daypart traffic, the competitive set within a ten-minute drive, parking, visibility, and whether the people who live nearby are the people your concept is for — then a realistic view of what the site can turn over.
Who your guest actually is, what they will pay, and how often they come back. It decides the menu, the price band, the hours and where the marketing money goes — guessing at it is the most expensive mistake a new concept makes.
Every dish costed to the plate, then ranked by margin and by how well it sells. Protect the money-makers, fix or cut the ones quietly losing money, and lay the menu out so the profitable items sit where the eye lands.
Turning what one person knows into something the business owns.
A kitchen that runs on documented process rather than one irreplaceable person. Prep is standardised, portions are specified, and the method lives in the business — so a resignation becomes an inconvenience instead of a crisis.
Owners learn their own food: batch sizes, yields, portion control and what each plate costs. You stop needing a chef in order to know how a dish should taste and what it should cost to make.
Consistency and speed where the tickets land. Station setup, timing, plate specs, and the habits that keep the fiftieth cover of the night identical to the first.
Counts that take minutes, par levels that hold, and a purchasing rhythm that stops cash sitting on a shelf. What you used, against what you should have used, ingredient by ingredient.
The systems that keep the gains after we leave.
Most restaurants use a fraction of what they already pay for. Menu structure, modifiers, void and comp controls, and reporting configured so the register answers questions rather than only taking orders.
Our own platform, stood up on your menu, your suppliers and your POS: recipe and bar costing, prime cost, inventory with usage variance, a monthly P&L and a balance sheet that ties back to your bank. We configure it against how your kitchen really runs — then you keep it when the engagement ends.
A fast site, and an installable app your regulars keep on their phone. Menus, hours and ordering that you control, without paying a commission on every order that comes through it.
We read the site, the menu, the kitchen and the numbers — and tell you which of them is actually costing you money.
A prioritized plan, with someone doing the work alongside you: pricing, prep, training, purchasing, the POS.
Process documented, staff trained, and the reporting set up so the gains hold after we leave.
Book a 30-minute consult — tell us where it hurts and we’ll tell you what we’d look at first. Or take the free 2-minute diagnostic and we’ll already know.
