Services
No warm-and-fuzzy playbook. We measure service, cost and execution, then change the system behind them.
Menu engineering
Price, portion and placement, built around what guests order and what the kitchen can execute well on a busy night.
Kitchen & floor operations
Stations, timing, tickets and handoffs — smoothing service so the dining room and the pass move as one team.
Food cost & suppliers
Recipe costing, waste tracking and vendor review, so margins improve without cutting the quality guests come back for.
Openings & turnarounds
From first service to a tired room that needs a reset — staffing, training, systems and a launch plan that holds.
Process
Two days in the restaurant — service, kitchen, suppliers and books.
A short, prioritised list: what changes first, what it costs, what it saves.
We work alongside your team through the first changes, not from a report.
Check-ins after launch, so the new way of working sticks.
Running a restaurant that could run better?
Tell us about your room, your menu and your busiest night. We will reply with what an audit would look like for you — no obligation.