Operations consulting that makes what works repeatable.
Operations consulting documents how your business actually runs, finds where money and guest experience are slipping, and puts the standards, reporting and cost controls in place so results hold without the founder in the building every day.
What it covers
The systems a business runs on.
Most operating problems come from things that live in someone's head. We write them down, measure them and make them part of how the business runs.
SOPs and operations manuals
The playbook for every role and station, written for how the business actually runs.
Operational audits
A clear read on where money and guest experience are slipping, backed by your own numbers.
KPIs and reporting
The handful of numbers that drive ownership decisions, reported every week.
P&L review
A line-by-line look at where margin goes, and what to change first.
Cost control
Product, labor and operating costs, with the process to keep them in line.
Vendor contract renegotiation
Delivery channel and vendor terms reviewed and renegotiated. For one group, this work saved more than $5M a year.
Tech stack audit
POS, scheduling, inventory and ordering reviewed, and replaced where they hold the business back.
Leadership structure
Clear roles, reporting lines and ownership, so decisions don't all run through one person.
Who it's for
What you get
Usually a project to build the foundation, then light monthly advisory. Everything is documented and handed to your leadership team. See how we price engagements.
How it works
Four steps, start to finish.
Discover
We talk through the business, the numbers and what is keeping you up at night.
Assess
We look at costs, vendors, product offerings, tech and standards, and show you what is working and what isn't.
Build
We write the SOPs, set up the reporting and cost controls, and renegotiate what needs it.
Hand off
Your leaders are trained on every piece, and the systems belong to you.
Questions
What owners ask about operations consulting.
What should a restaurant operations manual include?
A useful operations manual covers opening and closing procedures, role and station standards, recipes and product specs, food safety and quality standards, ordering, receiving and inventory, cash handling, equipment care, guest service standards and training checkpoints. It should be written for how the business actually runs, so a new manager can follow it.
Which KPIs should a restaurant track every week?
Most operators should track sales and guest counts, average check, cost of goods, labor cost, prime cost (cost of goods plus labor), and sales per labor hour, plus a few measures specific to the business such as delivery mix or waste. The point is a short list that leads to decisions, not a long report nobody reads.
Do you manage the restaurant day to day?
No. We build the systems and your team runs them. We don't hire or onboard staff, manage locations or cover shifts.
Can you work with just one location?
Yes. Many engagements start with a single location, because that is where the systems for growth are built.
Related services
Work that usually goes with it.
Let's talk