Who we help
Restaurants where a point of prime cost is real money.
01
Independent restaurants
You're carrying the GM job, the books, the vendors and a shift on the line when someone calls out.
Sound familiar?
- Sales are steady but profit isn't
- You see food and labor cost only when the monthly P&L closes
- Nothing moves forward unless you push it yourself
An Operations Audit to find the money, then Fractional COO or Operator Advisor to keep it found.
02
Multi-unit operators
Two or more stores that should run the same way, and somehow don't.
Sound familiar?
- Portions, labor and results differ between locations on the same menu
- Your best manager moved to the new store and left a gap behind
- You can't see prime cost by store, side by side, every week
Multi-Unit Fractional COO: one set of systems, one meeting rhythm, numbers by location.
03
New openings
First location or fifth, the build-out budget is never the real budget.
Sound familiar?
- A lease signed or close, and a layout not yet final
- No written hiring and training calendar for opening
- Reporting that won't be ready until after you open
New Location Opening support: layout, equipment, budget and loan package, hiring, training and opening week.
04
Restaurants in a tough stretch
A new competitor, a slow season that ran long, a key manager who left. It happens to good restaurants.
Sound familiar?
- Margin has slipped for several months in a row
- Costs built for busier weeks are still on the books
- Cash is tight and you need a plan this month, not next quarter
A fast audit focused on cash and prime cost, then hands-on weekly leadership until the trend turns. Confidential.
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.