Numbers
Food cost, liquor cost, labor cost, pricing and real margin per dish and per cocktail.
Consulting for restaurants and bars
Operations that are more organized, profitable and consistent.
We analyze the numbers, processes and guest experience to identify losses, opportunities and practical solutions. We build systems the team can actually apply during real service.
What we review
Four fronts that decide whether a business makes or loses money.
Processes
Receiving, inventory, prep, service and closing documented in SOPs and checklists.
People
Clear roles, staffing aligned with sales and ongoing training for FOH and BOH.
Experience
Consistency in service, in the brand and at every guest touchpoint.
Methodology
A clear process, from conversation to results.
- 01
We listen
We understand the goals, challenges and context of the business.
- 02
We assess
We analyze costs, inventory, processes, staff and experience.
- 03
We implement
We build tools, procedures and training.
- 04
We measure
We review indicators, results and the adjustments needed.
Results may vary depending on each operation, its context, team and level of implementation.
Coverage
On site in NJ, NY and PA. Remote across Latin America.
We work on site with operations across the tri-state area and support restaurants and bars in Latin America remotely with the same methodology.
Let's talk about what's holding your business back.
Tell us what's happening in your operation or your event and we'll tell you how we can help.
Results may vary depending on each operation, its context, team and level of implementation.