Restaurant Food and Beverage (F&B) Consulting
We improve margins through menu engineering, cost control, and daily operational execution. Less chaos, more results.
Former executive chefs. Hands-on restaurant operations.
We pinpoint margin leaks and operational friction to regain control and profitability. If the priority is F&B profitability in restaurants, see our dedicated profitability consulting.
The menu is too large, the sales mix isn’t optimized, and recipe costing is outdated. Margins don’t close at month end and it’s hard to see where money is lost.
Without clear mise en place and recipes, every service is chaotic. High waste, delayed passes, inconsistent dishes. The team ends the day overloaded.
The menu doesn’t close. Some dishes don’t sell, others have low margins, and purchasing is complex. Suppliers aren’t negotiated, turnover is weak.
There are no clear roles, everyone does what they think is right. Turnover is high, processes aren’t documented, and kitchen-service communication is weak. Guests notice the inconsistency.
You don’t really know what each dish costs or your true food cost. Purchases are made without supplier analysis. Stockouts and waste follow.
We focus on five areas that directly impact margins, costs, and team performance.
We analyze each dish to identify margin leaks and sales opportunities. We redesign the menu to improve profitability without losing identity, and optimize the mix so sales concentrate on the highest-margin items.
We calculate the real cost per dish and remove deviations in food cost. Simple dashboards control waste and purchasing, enabling fast decisions.
We standardize production to reduce errors and downtime. Recipes, checklists, and clear mise en place drive consistency and faster onboarding from day one.
We improve communication to cut wait times and returns. The result is a more consistent experience and a less stressed team.
We align roles, objectives, and routines so the operation runs every day. Hands-on training improves execution, team climate, and stability.
A practical methodology with real follow-up in kitchen and service to improve margins.
We observe multiple services, review the menu, analyze sales and costs. We talk with the team and deliver clear priorities.
We define the critical items: menu, recipe costing, processes, team. Quick wins first, then the stable mid-term work.
We work with you in the kitchen: recipes, training, and rollout of new processes. We get hands-on and adjust along the way.
Regular reviews. We adjust recipe costing based on real data. We ensure standards hold and numbers improve.
Real numbers focused on margin, costs, and operational consistency.
3% to 6%
Food cost reduction
10% to 20%
Net profitability improvement
25% to 35%
Waste reduction
Results depend on your starting point. Restaurants that already control costs benefit from mix optimization and operational improvements. Others see larger gains.
Do you also manage a hotel?
View Food & Beverage consulting for hotels
If you want better profitability without sacrificing quality and are ready to make changes, book a no-obligation call. In 20–30 minutes we review your situation and tell you if we can help.
Initial assessment at no cost. If there’s a fit, we propose how to move forward.