Restaurant Operations Consulting That Finds Money in Your P&L
We evaluate pacing, turns, labor, prime cost, and your menu, then fix what we find with software, training, and scheduling built for your restaurant.
Find the Money Already in Your P&L
A good restaurant operations consultant looks for money you're making and losing in the same night: tables that sit too long between courses, wait quotes that send walk-ins down the street, labor that runs heavy on slow shifts, and dishes that sell well but barely earn.
Many operators target a prime cost around 60 percent of sales, and every point above it comes out of profit. We find the leaks with an AI operations evaluation and a walkthrough, then fix them with the tools your team uses every shift. We do the work. You guide the process.
It Starts With an AI Operations Evaluation
You answer about a dozen questions. Our AI reads your answers, your Google listing and reviews, and your website, then emails you a scored evaluation. Christy follows up personally, and our walkthrough goes deeper from there.
What a Restaurant Operations Consultant Should Measure
Food and beverage consulting and restaurant cost control, grounded in how your shifts actually run.
Pacing and Table Turns
How long each table takes from seat to check, where courses stall, and whether the book is slamming the kitchen at 7:30.
Wait-Time Accuracy
Quotes that run long lose walk-ins, and quotes that run short frustrate guests. We compare quoted waits to actual waits and tighten them night by night.
Labor Targets
Labor by daypart and by role, matched to your covers, so you staff up for the rush and cut early when the room slows.
Prime Cost
Food, beverage, and labor together, the number that decides whether a busy month was a good month. We track it weekly and show you where it moved.
Menu Engineering
Every dish sorted by popularity and profit into stars, plowhorses, puzzles, and dogs, with a plan to price, place, and train servers to sell each one.
SOPs and Routines
Written standards for opening, pre-shift, side work, and checkout, so every shift runs the same way no matter who's on the schedule.
Pacing and Wait Times Your Team Can See
Findings matter most when the team can act on them during service. For a private dining club in Vail, Colorado, we built pacing into the tools: a cap of 15 covers per 15 minutes, rest time between seatings, and a kitchen screen with a clock on every seated table and a pacing line.
Walk-ins get live wait quotes and a one-tap text when their table is ready, and a daily report shows how accurate the quotes were. A read-only AI pacing analyst helps the kitchen see where service slowed down.
- Pacing caps by 15-minute window
- Live wait quotes with a daily accuracy report
- A clock on every seated table in the kitchen
- Turn time reporting for every service
Software, Training, and Scheduling That Fix What We Find
Every finding in your plan comes with the fix, so gains in restaurant profitability hold up shift after shift.
Custom Software
Long waits and stalled tables get a host stand with a live floor map and ranked seat suggestions, plus a kitchen screen that shows pacing. It all runs alongside your POS.
Learn moreTraining
Uneven service gets role-based academies with daily lessons, quizzes, and a trainer's sign-off, written from your own SOPs, recipes, and menu.
Learn moreScheduling
Heavy labor gets weeks drafted from the book, staffing minimums, and history, plus a manager board to cut staff when the room slows.
Learn moreRoutines and Reports That Keep the Gains
Fixes stick when they're built into the shift. We write your SOPs and set up a shift plan with pre-shift, mid-shift, and checkout views and a printed day sheet. Servers close out with their side work listed, and station prep sheets keep your best sellers from getting 86'd early.
Then you see what changed: turn times, wait-quote accuracy, a nightly service rollup, a weekly hours report, and scheduled email reports. We stay on for support and improvements, and our AI assistants can answer read-only questions about your data any time.
- SOPs written from how your best shifts run
- Pre-shift views with the night's bookings and notes
- Station prep sheets for the line
- Nightly and weekly reports by email
How We Work Through Your Operation
Five steps, with your numbers guiding every one.
Listen
We walk the operation with you, on site or virtual, and dig into your evaluation, your numbers, and what your team says slows them down.
Plan
You get a written plan that ranks fixes by what they're worth, with budget and timeline. You approve it before anything starts.
Build and Source
We build the software, write the training and SOPs, and draft schedules around your labor targets.
Review
You see every piece before it goes live, and your feedback shapes each round.
Launch and Support
We roll it out with your team, train them on it, and keep watching the numbers with you after launch.
Frequently Asked Questions
What does a restaurant operations consultant cost?
How long before we see changes?
Do you work with our POS and the vendors we already have?
What do you need from us?
Is the AI evaluation the same as a restaurant audit?
Do you work with single restaurants or multi-location groups?
Get a Free Read on Your Operation
Answer about a dozen questions, and our AI emails you an evaluation of your operations and marketing gaps. Christy follows up personally to walk through what it found.