Service Description

You thought all the heavy lifting was done. You went from a dream on a cocktail napkin, through the insanity of architectural drawings, licensing and permitting, change orders, hiring, Certificate of Occupancy and opening. You made it! And now your business is open. For any number of reasons, it hasn’t turned out how you expected. Supply chain issues force you to 86 items or rewrite the menu. Employee turnover of 125% has you rethinking your benefits offerings. Your actual menu mix is causing higher food cost and lower margins than forecasted, and that’s on top of sales being down 38% to forecast. Whether it is changed circumstances or a series of educated guesses that led to bad outcomes, you have to stop the bleeding. Examining the entire game plan, the why and how behind the results is required. Are guest counts up or down? Where is your PPA? How does food waste figure into results? Your business is its own ecosystem and skipping one rock sends a ripple across the entire pond. Let’s choose the right rocks to toss.