FAQ
Straight answers.
Working with us
The basics.
What is a fractional COO?
A senior operator who works in your business part-time, every month, for a flat fee. You get the operating leadership of a COO (systems, numbers, manager accountability) without a full-time executive salary.
How is this different from hiring a restaurant consultant?
Most consultants deliver recommendations and leave. We stay and do the work with you: reviewing numbers, running manager meetings, calling suppliers and following up until the change holds.
What size restaurant is the best fit?
Independent restaurants and small groups where a point of prime cost is real money and the owner is still carrying too much. We work with single locations and multi-unit operators.
Do you only work with barbecue restaurants?
No. Our founder's background is in Texas barbecue, but we work with every concept: quick service, fast casual, full service and bar-forward. The fundamentals are the same: what you buy, what you pay people, what you sell, and who's accountable.
Do you work with bars?
Yes, if you're a bar with a kitchen or a restaurant with a real bar program. Beverage cost is part of prime cost, and pour cost, inventory and ordering get the same attention as food.
Do I need to be on Toast?
No. We know Toast's back end best, but audits and retainers work with any POS that can export sales, item mix and labor data.
Where do you work?
We're based in North Texas and serve restaurants across Dallas–Fort Worth. Restaurants outside DFW are welcome; on-site days there bill travel at cost.
Who owns the report and the tools you build?
You do. The report, the plan, the spreadsheets and the SOPs are yours to keep and use, whether or not we keep working together.
Will you share my numbers?
No. We don't name clients or share their figures without written permission.
What happens on the free consult?
Thirty minutes, no pitch deck. You tell us about your restaurant, we ask a few questions about your numbers, and we tell you honestly whether we can help and which offer fits. If we're not the right fit, we'll say so.
Pricing
Fees and terms.
Why does every engagement start with the audit?
Because we won't sell you a plan for a restaurant we haven't seen. The audit gives us both a shared set of facts: where prime cost is going, what each fix is worth, and which offer actually fits. If it turns out you don't need us beyond the report, you'll still have a plan you can run yourself.
How does the audit credit work?
The full $3,500 audit fee is credited toward any retainer you sign within 30 days of receiving the report. It comes off your first month.
What are the minimum terms?
Retainers (Operator Advisor, Fractional COO and Multi-Unit) have a 3-month minimum, then continue month-to-month. Real operating change takes at least a quarter to show up in a P&L. The audit and projects are one-time engagements.
Do you charge for travel within DFW?
No. On-site visits within Dallas–Fort Worth are included in the price. For restaurants outside DFW, on-site days bill travel at cost, agreed in advance.
Why do you publish prices?
Because you shouldn't have to sit through a sales pitch to find out what something costs.
Do you bill hourly?
No. Every engagement is a flat fee agreed up front, so you never wonder whether a phone call is on the clock.
Find out where your prime cost is going.
Thirty minutes, no pitch deck. Tell us about your restaurant and we'll tell you honestly whether we can help and which offer fits.
We respond within one business day. Serving Dallas–Fort Worth.