Find the money
you're losing.
And the money you're
leaving on the table.
Most restaurants that are struggling have two problems at once: money leaking out the back door and sales they never went after. I look at both, in one audit, at one flat price. You get a plain-English report that shows where the money is and what to do first.
Cutting costs alone won't save you. Neither will marketing alone.
The cost-cutters will find you a cheaper fryer oil and call it a win. The marketers will get you more covers and never ask if you make money on them. Each one is looking at half your P&L.
Profit lives in both halves. A busy restaurant with a leaky kitchen is still broke. A tight kitchen with empty tables is just a well-run slow restaurant. Busy fixes a lot, but only if the money from busy actually makes it to the bottom line.
I've run it both ways. I know which numbers to pull first.
One audit. Both sides of the money.
I go through your real numbers, from your POS, your invoices and your P&L, and look for money in two places.
Where you're losing money
Food and beverage cost against what it should be. Labor and scheduling against your actual sales. Vendor pricing drift. Comps, voids and waste. The menu items that are quietly costing you.
Where you're leaving money on the table
Menu pricing and mix. The dayparts and shifts that could carry more. How you show up when someone searches for a place to eat. Catering, takeout and repeat business you're not going after.
What you get
One report, written for an owner, not an accountant. What I found, what it's worth in your own numbers, and what to fix first. Then we walk through it together on a call. Delivered within 2 business days of getting your numbers.
Your part: send me what you already have: the previous 30 days of POS and labor reports, your P&L or QuickBooks reports if you have them, that sort of thing. No need to add to your workload — I can work with whatever you have. No new software. No forms to fill out every week.
Book a callFix it yourself, or keep me in your corner.
The report is yours. Plenty of owners take it and run. If you want help getting it done, I work with a few owners on a monthly basis: set calls, a weekly look at your numbers, and someone to hold the line with you. That includes the questions that come up along the way, like a vendor, a menu change, a staffing model, a POS or marketing platform decision. An owner partner who has done the job, not a vendor selling you one thing.
Not a consultant who picked restaurants. An operator who's been on the other side.
Thirty years in restaurants, and I've done most of the jobs in them. I started washing dishes and worked my way through the line, the floor and the office. I ran two locations of a large corporate restaurant chain as general manager, with the full P&L on my desk. I built and sold a delivery company that served more than 100 restaurants, and I built software local operators used to sell more.
Then I owned an 86-seat, full-service diner in Carrboro, North Carolina, and learned what all of that looks like when it's your name on the lease and your money on the line.
I've been through the hard parts too. I've fought to keep a restaurant open, and I've closed one. Both taught me things no corporate job ever could.
So when I look at your numbers, I'm not seeing a client file. I'm seeing the slow Tuesday, the invoice that crept up, the payroll you're not sure you can make. I've sat in your chair. That's the difference.
Three steps. None of them are homework.
We talk
Twenty minutes. You tell me what's going on; I'll tell you honestly whether the audit makes sense for you. If it doesn't, I'll say so.
I dig in
You send what you already have. I go through it, both the costs and the sales, and find where the money is.
You decide
We walk through the report together. You take it and run, or keep me on monthly to help get it done.
One flat price. Posted right here.
The Audit: $495
Both sides of your P&L, one report, and a walkthrough call to go over it together.
After the audit: a plan built around what we found
No packages. No program I copy from one restaurant to the next. Based on your audit, I'll propose exactly what I'd help with, whether that's ongoing monthly support or a single project, with the price in writing before you say yes.
Ask me anything. Here's a head start.
"Do I have to learn new software?"
No. You send me what you already have. You won't log into anything.
"Do you guarantee results?"
No, and be careful with anyone who does. What I promise: a real look at your real numbers, by someone who has owned the seat you're sitting in, and straight answers about what I find.
"Is this accounting or tax work?"
No. I'm an operator, not your CPA or your lawyer. I work on how the restaurant runs and sells. Tax, payroll, accounting and legal questions stay with your professionals, and I'm glad to work alongside them.
"What kind of restaurants do you work with?"
Independent, owner-run places. If a corporate office approves your menu, I'm not your guy.
"I'm already struggling. Is it too late?"
That's exactly who I built this for. I've been there. The sooner you know where the money is going, the more options you have.
Let's find your money.
Twenty minutes, no pitch deck. If the audit isn't right for you, I'll tell you that too.
Book a call