Services
Four ways we take command.
Plain-spoken work with written deliverables. No hundred-slide decks, no jargon — just findings, numbers, and a plan your team can execute.
Kitchen Operations Audit
Find where the money and the minutes are going.
We spend days in your kitchen — watching service, tracing product from the delivery door to the plate, and timing the line. Then we tell you, in writing, exactly what’s broken and what it costs you.
You receive
- Written findings report — every issue ranked by margin impact, with the fix beside it.
- Food-cost and waste analysis — actual vs. theoretical food cost, spoilage and shrink log review.
- Station efficiency map — where tickets stall, station by station, with layout and flow fixes.
- 90-day fix list — sequenced priorities, so you know what to do Monday morning.
Menu Engineering
Every dish has to earn its place.
We cost out your menu dish by dish and sort it the honest way: which plates make you money and sell well, which make money but nobody orders, which sell but barely pay, and which do neither. Then we rebuild the menu around the winners.
You receive
- Dish-by-dish cost & margin sheet — plate cost, food-cost percentage, and contribution margin for every item.
- Stars, plowhorses, puzzles & dogs — your menu sorted in plain language, with a recommended action for each group.
- Portion and recipe cards — standardized builds so the cost you planned is the cost you get.
- Pricing recommendations — specific price moves, and a trimmed menu draft ready for print.
Brigade Structure & Staff Training
Good cooks. Real structure. No shouting.
We organize your kitchen the brigade way: clear stations, clear roles, clear standards — then we train your people to run it. The goal is a line that holds its discipline when you’re not in the building.
You receive
- Station org chart — every role defined: who owns the grill, the sauté, the pantry, the pass.
- Role cards — one-page responsibility and standards sheets for every position.
- Hiring & onboarding checklists — what to look for, and how to bring a new cook up to standard in two weeks.
- Line-check and pre-shift routines — the daily drill: mise en place checks, briefing format, call-and-response standards.
New Opening / Turnaround Playbook
Open right — or get back on your feet.
Opening a restaurant is a campaign; turning one around is a rescue. Either way, you need a sequenced plan, not a pile of advice. We build the playbook and walk it with you.
You receive
- Opening timeline — week-by-week countdown from buildout to first paid service.
- Kitchen layout & equipment review — flow-checked before you spend a dollar you can’t move.
- Vendor, hiring & training plan — suppliers set, brigade hired, soft-opening rehearsals scheduled.
- Turnaround 30-60-90 plan — for struggling rooms: stop the bleeding first, then rebuild the system.
Our Guarantee
Our Guarantee
If our diagnostic doesn't identify opportunities worth at least 3x our fee, full refund. We only keep your money if the math says you should.
The conditions, in plain English:
- Applies to the diagnostic engagement only — the Kitchen Operations Audit.
- The opportunities are documented in your written diagnostic report. If what we find doesn't add up to at least three times our fee, you get every dollar back. No forms to fight, no fine print to trip over.