Financial advisory for restaurants and multi-unit operators
Prime cost sets the ceiling and cash decides the floor. Operators who see both weekly make different decisions than operators who see a P&L three weeks late.
Start an advisory reviewPrime cost is only the beginning.
The drivers that decide the outcome.
What owners in restaurants actually describe.
Numbers that arrive too late to act on
A monthly close is a post-mortem. We build the weekly view that lets a manager change next week's schedule and order.
Menu decisions made on popularity alone
The best-selling item is not always the most profitable. We report contribution by item so pricing and menu design have evidence.
Second location that dilutes the first
We model labor, occupancy and cash required for the next unit before the lease commits the business.
Food plus labor, reviewed weekly.
Scheduling discipline made visible.
Profit by item, not popularity.
Prime cost, labor and food variance, sales per labor hour.
Unit-level P&L, menu contribution, cash forecast and vendor review.
Multi-unit structure, owner compensation and proactive tax planning.
Questions we hear first.
Do you work with single units or only groups?
Both. Single operators use the weekly discipline; multi-unit groups add unit-level comparison and expansion modeling.
How quickly can we see weekly numbers?
Once POS and payroll data are connected, weekly prime cost reporting typically begins within the first month.
Can you help with a franchise concept?
Yes. Franchise agreements carry fixed royalty and marketing loads that change the math on labor and pricing; we model them explicitly.