Restaurant consultant & coach · Miami · Nationwide
Your food is good. Your numbers aren't. Let's fix that in 90 days.
I fix restaurants that are full and still losing money. Independent operators doing $500K to $5M, from the guy who ran operations for Starbucks, Yum and Burger King's parent company.
Orlando · Oct 25 to 27 · Orange County Convention Center
Catch Al at the Florida Restaurant Show
Workshop, panel and the Silver Spoon Mia booth all show long. Register free as Al's guest with code SPGUEST.
- Workshop: 90-Day Restaurant Rescue StrategySun Oct 25, 3:00 PM · Education Theater 1119
- Panel: The Blind Spots Costing Restaurants Money, People and ReputationMon Oct 26, 3:00 PM · Education Theater 1145
- Silver Spoon Mia boothAll three days. Bring your numbers.
Busy but broke?
That's not a food problem. It's a systems problem.
Food cost creeps up a point at a time. Labor runs 3 to 5 points over because nobody knows sales per labor hour. Overhead never gets audited. Nobody catches it, because nobody is looking weekly.
You're not overstaffed. You're under-scheduled. On sales per labor hour.
Your best seller might be losing you money. On menu engineering and recipe cost.
I found $1,400 a month in bills nobody needed. On auditing your overhead.
How we work
Four moves, in order. We never sell a fix before we find the problem.
Diagnose
P&L line by line, food and labor cost at the item level, observation shifts, supplier audit, manager interviews. Every gap gets a dollar value.
Design
Schedules matched to your real demand, prep sheets the line will actually use, inventory protocols, manager scorecards. Nothing that needs a consultant to run.
Implement
The part most consultants skip. We're on the floor and in the office, training managers and running the first cycles until the new way is the only way.
Coach
Weekly check-ins after handoff. We watch the numbers, fix the friction, and keep the gains from leaking back out.
Ways to work with us
Start where it hurts most.
90-Day Restaurant Rescue
Twelve weeks to stop the bleeding and rebuild the systems behind the food. For operators losing money they can't see.
See how the 90 days workSilver Spoon Numbers
From $395/mo per location
Your prime cost scorecard every Monday by noon, clean books by the 10th, and a monthly numbers meeting with Al.
See the three plansTraining
ServSafe Manager $195/person
ServSafe certification, team member training built from our own modules, and the Certified RGM program for your managers.
Train your teamLaunch Advisory
Six months, concept to opening day. Financial model, systems, vendors, hiring, so you open a working business instead of opening into chaos.
Plan your openingRestaurant Real Estate
Site selection, restaurant property brokerage and lease review, so the location fits the concept and the rent fits the P&L.
Talk real estateFranchise Development
Operations manual, employee handbook and training systems built by someone who ran franchise brands. FDD through our partner franchise attorney.
Get ready to franchiseResults
Real numbers from real kitchens.
Client names stay private. The math doesn't.
Specialty coffee, 3 locations, Miami
- Problem
- Labor running 4 points over target with no visible cause on the P&L.
- Fix
- Sales-per-labor-hour scheduling and shifts matched to real revenue. Recovered in 60 days.
Mexican concept, Wynwood
- Problem
- Food cost at 36% on a menu built to hit 28%. High waste, uneven portions.
- Fix
- Portion cards, supplier renegotiation and a rebuilt prep system. Done in 90 days.
Independent restaurant
- Problem
- Food cost at 42%. Ordering by gut, no labor target, nobody counting.
- Fix
- Par levels, a labor target and a weekly count. We never touched the menu. 90 days.
In their words
Owners and managers who've sat in the room with Al.
"He's more than a mentor. He's very on top of everything. He pushes you."
Leo, owner, Pro Barista
"He has the knowledge to help you rescue the small things you don't see."
Stephanie, workshop attendee (in Spanish)
"I learned how to save on labor and how to find my costs. Highly recommend."
Joe, workshop attendee
"Every time we get good information that even helps us in our business."
Adrian Lazaga, iPark
Meet Al Kanbar
I opened my first restaurant before most consultants ever ran a shift.
350 seats, open 24 hours. Then years running multi-unit operations at Starbucks, Yum Brands, Restaurant Brands International and Johnny Rockets. Real P&Ls, real brands.
What that taught me: the same systems that keep a Starbucks profitable will keep your restaurant profitable. Independent operators don't need bigger ideas. They need the operating discipline the big brands build and independents rarely get to see. That's the work I do now.
Free download
The 90-Day Rescue Toolkit
The five tools that run the whole system. Print them, write on them, and bring them to your Monday number check. Small corrections weekly beat big surgery quarterly.
- P&L Review Checklist
- Recipe Costing Template
- Labor Forecast Sheet
- Menu Engineering Matrix
- 90-Day Growth Tracker
Get the free Toolkit
Free PDF. Your download starts right after you hit the button.
The first step
Grab an Espresso Chat. Bring your numbers.
45 minutes on Zoom, free. We look at your P&L together, find the three fixes worth the most money, and tell you straight whether we're the right fit. No pitch deck.