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Profitability & Financial Performance
Food cost, labor cost, prime cost, pricing, margins, purchasing, waste, operational efficiency, and profitability analysis.
Sales are the easiest number to see and the least useful on its own. We work through prime cost line by line — purchasing, yields, waste, pricing, scheduling — until you can point to where profit is being lost and what to do about it.
What the work includes
- Prime cost review: food, beverage, and labor
- Theoretical vs. actual food cost and variance analysis
- Purchasing, vendor pricing, and order discipline
- Inventory, yields, portioning, and waste tracking
- Menu pricing and contribution margin
- Labor modeling by daypart and sales volume
This is usually a fit when
- Volume is fine but the P&L is not
- Food cost moves every period and no one knows why
- Pricing has not been revisited since costs changed
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What's happening in your restaurant?
Maybe margins are slipping. Maybe you're preparing to open. Maybe growth has exposed problems that didn't exist before. Or maybe you simply know the operation should be working better than it is.
Tell us what's going on.