4% → 14%
Net margin shift, avg. 2 quarters
Est. 2019 · Chicago, IL
We fix the math between your kitchen and your bank account — vendor contracts, menu engineering, labor models.
140+
Restaurants Turned
$2.4M
Avg. Annual Recovery
9.8 wks
To First Results
Where the money goes
before it ever reaches you.
These aren't industry averages. These are composite figures from 140+ restaurants we've worked inside.
Average Annual Waste
Your menu prices are a guess. That guess costs you $218K a year.
When owners price by instinct rather than food-cost modeling, margin leaks invisibly. Our menu engineering audit identifies every mis-priced item, then rebuilds pricing logic around contribution margin — not what feels right.
Labor Audit Timeline
Overstaffing patterns hide in plain sight. We find them in 11 days.
Most operators know their labor percentage but not which shifts are bleeding them. Our labor model cross-references covers, ticket times, and daypart revenue to identify exactly where to cut hours without touching service quality.
Average Vendor Savings
Your vendors renegotiate every year. You don't. That's 23% left on the table.
Distributors have pricing tiers they never advertise. We bring volume-aggregation leverage, market benchmarks, and category-by-category negotiation to every vendor conversation — turning your cost of goods into a controllable variable.
Real restaurants.
Real numbers.
+$184K
Annual Owner Income Increase
Oleander
Nashville, TN
4%
Before
12.7%
After
14 weeks
The situation: Packed every Friday and Saturday, dead Tuesday–Thursday. Owner Marcus Webb was working 70-hour weeks and netting $84K personally after four years of operation.
What we did: We rebuilt the daypart pricing model, eliminated 6 menu items with negative contribution margin, and renegotiated the produce and protein contracts. Marcus now nets $268K on the same revenue.
"I thought busy meant successful. Margin showed me I was running a charity that served good food."
— Marcus Webb, Owner, Oleander Nashville
Four levers.
One engagement.
We don't consult from a distance. We work inside your numbers — alongside your team — until the math changes.
$218K
Avg. annual recovery
Menu Engineering
Price with math, not instinct.
We map every item to its contribution margin, food cost percentage, and sales velocity. Stars get promoted. Dogs get cut or reformulated. Pricing gets rebuilt from ingredient cost up.
- Full menu contribution margin map
- Food cost modeling per item
- Reformulation recommendations
- Pricing architecture rebuild
11 days
To first findings
Labor Model Rebuild
Stop scheduling by gut. Schedule by data.
We cross-reference your cover counts, ticket times, daypart revenue, and PMIX against every scheduled hour — then build a staffing model that hits your target labor percentage without touching service quality.
- Daypart labor analysis
- Position-level scheduling model
- Overtime pattern audit
- Productivity benchmarks by role
23%
Avg. COGS reduction
Vendor Renegotiation
Your distributors have tiers they never mention.
We bring category-level market benchmarks, volume-aggregation strategies, and the leverage of knowing exactly what comparable operators pay. Then we negotiate on your behalf.
- Category-by-category benchmark report
- Contract renegotiation (all major vendors)
- Alternative supplier sourcing
- Annual review calendar
9.8 wks
Avg. time to clarity
P&L Architecture
A P&L you actually understand and act on.
Most restaurant P&Ls are structured for accountants, not operators. We rebuild yours into a weekly operating dashboard — so you know every Monday exactly which levers to pull.
- Weekly operator dashboard
- KPI threshold alerts
- Department-level cost centers
- Multi-location consolidation (if applicable)
Two ways in.
Both free.
Either start the conversation with a no-commitment audit, or take the PDF and read it tonight.
Get Your Free Margin Audit
A 45-minute deep dive into your P&L. We identify the three biggest leaks before we ask for anything. No pitch deck. No retainer discussion until you've seen real numbers.
The 7 Line Items Bleeding Your Restaurant Dry
Free PDF · 12 pages · Instant download
- 01The menu item your regulars love that costs you $4 every time it sells
- 02Why your labor % looks fine until you break it by daypart
- 03The vendor contract clause that auto-renews at full price
- 04How portion drift silently adds 3% to your food cost
Not ready to talk? Read this first.
Seven specific line items. Every independent operator we've worked with had at least four of them. Enter your email and we'll send it immediately.
140+
Restaurants turned
2 qtrs
Avg. to 10pt+ margin gain
0
Retainer before results