For operating restaurants that are busy, understaffed, or underperforming financially — this service focuses on correcting prime cost, stabilizing systems, and restoring profitability.
This isn’t a band-aid.
It’s a complete transformation.
1. Full FOH & BOH Operational Audit
We start by identifying what’s actually causing the problems, not what the team assumes.
This includes:
- Prep systems and recipe execution
- Line setup, production flow & ticket rhythm
- FOH/BOH communication
- Sanitation, safety & organization
- Waste management & food cost leaks
- Portioning, consistency, and margin problems
- Kitchen layout, equipment use & Rational optimization
This audit reveals the real issues so we can fix them permanently.
👉 Related service: Restaurant Audit – FOH & BOH
2. Menu Optimization for Profitability
Struggling restaurants often have menus that are:
- too large,
- too labour-heavy,
- improperly costed, or
- built without a production strategy.
Your turnaround includes:
- Removing low-profit & high-labour dishes
- Rebalancing categories for speed & consistency
- Optimizing proteins for yield
- Rational-friendly menu engineering
- Margin-focused pricing adjustments
- Introducing scalable, profitable anchor items
👉 Related service: Menu Engineering
3. Prime Cost, Labor & Margin Optimization
We rebuild the financial backbone of your restaurant:
- Accurate costing & standardized portions
- Real prime cost calculation
- Waste, shrinkage & labour analysis
- Correct pricing based on true cost
- Monthly budget structure
- Weekly tools for monitoring margin
Most restaurants see 5–12% margin improvement in 60–90 days.
4. Systems That Support Sustainable Performance
A turnaround only succeeds when new systems replace old habits.
We install:
- Prep lists
- Opening/closing procedures
- Line setup & production maps
- Cleaning systems (daily + weekly)
- FOH service standards
- Ticket management & pacing structure
- Waste tracking
- Food Safety & Sanitation framework
These systems bring consistency, accountability, and predictability.
👉 You may also need: Systems & SOP Setup
5. Team Structure, Training & Leadership Alignment
Most operational breakdowns come from leadership gaps.
We correct that by:
- Creating a clear staffing map
- Defining 30/60/90-day expectations
- Leadership coaching for owners & managers
- Installing conflict-free accountability systems
- Resetting communication flow
- Implementing FOH/BOH role clarity
Your team becomes aligned, consistent, and reliable.
6. Implementation, Follow-Through & Measurable Results (4–8 Weeks)
This is where your transformation happens.
The execution follows five phases:
- Stabilize
- Correct menu
- Restructure labour
- Install systems
- Weekly monitoring & optimization
You have full support throughout the implementation to ensure results.
Expected Results
Within weeks, restaurants typically see:
- Lower labour cost
- Lower food waste
- Faster ticket times
- Higher consistency
- Cleaner, organized kitchen
- Improved team accountability
- Better guest experience
- Increased average check
- Stronger margins and financial clarity
Who This Is For
This service is designed for operating restaurants that need optimization — not theory, templates, or surface-level advice.
- Restaurants losing money
- Owners overwhelmed by operations
- Teams with inconsistent execution
- Kitchens struggling with prep and flow
- Outdated menus or poor margins
- Restaurants needing a fresh start
If your restaurant feels like “putting out fires every day,” this solves it.
“Before Eric built our systems, every day felt like firefighting. Prep was chaotic, service was inconsistent, and labour was out of control. After implementing his SOPs and production calendar, everything changed — smoother shifts, faster execution, and labour dropped by almost 20%. It finally feels like a real operation.”
“Eric delivered the most thorough audit we’ve ever had. He identified issues in our service flow, prep systems, and communication that we didn’t even realize were holding us back. His action plan was practical and easy for the team to implement. Within a month, we saw improvements in timing, consistency, and overall guest satisfaction. Truly transformational.”
“The BOH audit changed everything. Eric streamlined our workflow, corrected recipe execution issues, and helped us reorganize our prep systems. Our kitchen is faster, cleaner, and more accurate than ever. Food quality and team morale both improved dramatically.”