Getting your operation back on track
From expansion to turnaround, we'll help you define your goals, assess your capabilities, and develop a path to success.
Behind every great company, is a true story. Who are we? Why did we build our business? And what makes us the best at what we do, today? Our journey has been anything but ordinary.
Is your restaurant struggling? We can help you get back on track. TV restaurant makeovers are entertaining, but they rarely provide the specific solutions your business needs. We offer personalized, data-driven strategies tailored to your unique situation.
Our Operations Assessment provides the insights you need to transform your restaurant. We'll identify the root causes of your challenges and create a customized plan for success. We also offer ongoing support and guidance to ensure successful implementation, so you're not left to figure it out on your own.
Get to know us
Grow
Scaling your restaurant business requires new strategies. We'll implement tailored systems and structures to support your growth, whether you're expanding to multiple units or aiming for national reach.
Improve
Tired of long hours and thin margins? If your restaurant isn't generating at least 10% net income, we can help you turn things around.
Rescue
Reclaim your restaurant and your peace of mind. We'll help you pinpoint the most effective solutions and guide you through the implementation process to restore profitability and your passion for the business.
Phase One - The Assessment
Like all great things, we started small. We took a few like-minds with a shared vision—and ran with it. Today, we’ve grown into something big.
DETERMINE CAPABILITIES & NEEDS — MAKE STRATEGIC RECOMMENDATIONS
Whether you're expanding, improving profitability, or facing a turnaround, it starts with understanding your goals, needs, and capabilities. We'll then create a tailored plan with timelines, costs, and ongoing support to get you where you want to be.
Many businesses fail not because they do something wrong, but because they keep doing what used to be right. We help you avoid this by identifying misalignments and redeploying resources for growth or refocusing them for increased competitiveness.
Phase Two - Implementation
Like all great things, we started small. We took a few like-minds with a shared vision—and ran with it. Today, we’ve grown into something big.
GOALS — CAPABILITIES — TIMELINE — BUDGET
Chart your course to success, whether it's expansion, increased profits, or a successful turnaround. We'll evaluate your business, define clear goals, and develop a customized plan with timelines, costs, and dedicated support. Don't let outdated strategies hold you back. We'll help you realign your resources for maximum impact.
Organization & Brand
CULTURE & GUIDING PRINCIPLES
Unlock your team's full potential. We'll help you establish clear guiding principles, fostering alignment, trust, and accountability. This foundation will drive sustainable success, moving you beyond luck and instinct.
MANAGEMENT STRUCTURE
Effective management is crucial for brand delivery and profitability. Too many managers can drain profits, while too few or the wrong structure can dilute your brand. We'll help you optimize your management structure for peak performance.
LABOR MANAGEMENT
Take control of your labor costs and boost your bottom line. We'll teach you proven systems to predict and manage labor needs effectively, eliminating the need for reactive cuts.
OPERATIONS
Your restaurant looks great, the food is fantastic, and service is top-notch. But are your back-office operations as efficient? We'll help you implement the right systems for tip sharing, cash handling, financials, inventory, and employee management, giving you clear visibility into your finances and control over potential problems.
BRAND ALIGNMENT
Is your team aligned? Do you have clear guidelines for conflict resolution, trust-building, and accountability? Does everyone know what success looks like? Without shared principles, your success relies on luck, not strategy. We can help you build a unified team and a sustainable culture.
Guest Experience
SERVICE STRUCTURE
We work backwards from customer expectations to develop service models that work. Fast casual, full service, alcohol vs no alcohol, service sequence, queuing, cashiering, impulse/add-on, front/back waiters vs. servers/server assistants, food runners, tip structures, handhelds, call ahead, reservations, and pay-first systems: the right configuration is vital for optimizing profits. Let us help you get yours right.
TRAINING SYSTEMS
Hiring great people is only part of the equation. Training them to do their jobs well is arguably much more important. We are fluent with most every job function in every conceivable food and beverage operation and can craft a training program that delivers low turnover, high customer satisfaction and higher profits.
MANUALS & HANDBOOKS
The foundation of any training program is its structure. Your guiding principles and company culture aspirations must be reflected in your position training manuals and employee handbook, whether they’re electronic or printed. The training process must be managed carefully and intentionally. We work backwards from what the customer should experience to build training programs that bring your brand to life.
VIBE & FEEL
Guest sight lines, music, temperature, and smells are critical to a guest’s first impression. All too often, owners and managers neglect to seriously consider what a guest sees and feels when they enter a restaurant. Our fresh eyes can help you see your business in a new light by focusing on layouts, signage, internal traffic patterns, sounds and general stage management of your concept to ensure that your guests feel how you want them to feel when they dine with you.
MARKET POSITION
If you’re trying to sell bagels to an audience that prefers breakfast tacos, it doesn’t matter how good the bagels are. We evaluate the ability of your business to serve your intended audience while identifying your actual audience. Then we develop a strategy that positions you to succeed. Sometimes it’s ok to offer something new that no one else offers in a way that no one else offers it, and sometimes it’s not ok. Regardless, we can get you on track to build customer count and loyalty.
Production & Cost of Goods
MENU ENGINEERING
Restaurants are unique. They are both production facilities and retail facilities under one roof. As production facilities, the cost of ingredients and the labor used to make finished products must be organized on the front end if there is any hope of managing results after the menu launches. We create menus that reduce unique ingredients, maximize time-and-motion efficiency, and deliver profit. Our chefs are skilled at creating menus tuned to your market’s needs and we won’t launch it unless the ingredients, labor, equipment and costs line up with demand and your ability to execute it.
COCKTAIL | BAR MENUS
If food menus generally deliver margins between 68% and 73% and bar menus deliver margins between 75% and 80%, it stands to reason that you’d want a good bar program. Furthermore, with cocktail margins generally landing north of 80%, it makes sense to offer a compelling drink assortment through a quality craft cocktail program. Let us make your bar a more prominent experience for your customers and a greater contributor to your profits.
INVENTORY MANAGEMENT
Food and beverage commodities are the building blocks of your finished products. In restaurants, they’re often perishable, consumable, easy to steal, easy to ruin, and your employees often feel empowered to experiment with them to make new items you never asked them to make. The cards are stacked against restaurant business profit from the back door forward. We can help you implement best practices to control how you order, receive, store, prepare and manage your inventory to maximize profits and improve your guests’ experience.
EFFICIENCY | PROFITABILITY
Industrial engineers measure production efficiency in terms of “time and motion” or throughput: how fast can I make something that has the highest quality in the fewest possible steps. We can help you with production efficiency and quality through our evaluation of your processes, recipes and layout to find ways to help you make more money while giving your customers a better experience.
KITCHEN SYSTEMS
Computer systems are great, but if you don’t know what to do with all of that data, you’ll just drown in it and not be any closer to tight execution. We ensure that you are fluent with several key systems for managing food cost before recommending computer solutions. Production setting, invoice management, ordering / receiving practices and food handling discipline must all be mastered before you can graduate to more complex systems that rely on a sound understanding of the basics. We start there and can marry your operation to the best systems available once you master each philosophy