Restaurant consulting from people who ran restaurants.
Fourteen years running a restaurant as a general manager, and four decades on restaurant floors between us. We fix the technology and the operations for independent restaurants, bars and small groups.
Taking new clients now. On-site work wherever you are.
Where a restaurant day breaks
You have lived some version of each of these. Every one has a fix, and half of them are not about the kitchen.
6:00 AM
Open
The delivery comes in short. The prep list lives on a whiteboard, and the walk-in temperature log is blank.
Operations assessment11:45 AM
Lunch
Online orders and walk-ins hit the same line, and the kitchen screen falls ten tickets behind.
POS and system selection8:40 PM
Dinner
The POS freezes with a full dining room. Nobody can find the support number, and the card readers share Wi-Fi with every guest phone.
Technology assessment1:00 AM
Close
Labor ran over again, and the sales report does not match the drawer.
Ongoing advisory
What we offer
Start with an assessment. Each one ends in a document you keep, whatever you decide next.
Technology assessment
A written read on your POS, online ordering, Wi-Fi, backups and the contracts behind them: what to keep, what to fix, and what you overpay for.
Technology · Fixed engagement, ends in a document
POS and system selection
We write down what your service needs, compare the systems that fit, and read the contract and card-processing terms before you sign. We sell no systems and take no vendor commissions.
Technology · Fixed project
Operations assessment
One or two days on site, through service. Labor, menu costs, kitchen flow and training, written up with what to change first.
Operations · On site, ends in a document
Opening or turnaround
For a new location, or one that loses money. We set up the systems, the schedules and the training, then stay through the first weeks.
Operations · Quoted project
Ongoing advisory
Someone who knows the kitchen and the server closet, on call for the decisions. Technology, operations, or both.
By the month · Monthly, agreed up front
Whether this is a fit
A good fit
- You run one to ten locations and make the decisions yourself
- Whoever sold you your systems also set them up, and nobody has checked them since
- You are opening a location, or one of yours loses money
- You want advice from people who have run a dining room
Not a good fit
- You want a POS installed and supported by the company that sells it
- You need a chef to write your menu
- You are rolling a franchise system out to dozens of sites
- You want an assessment that agrees with a decision you already made
Tell us what your last bad Friday cost you.
We will tell you in the first conversation whether we can help, and which of these fits.