HANDS ON BUSINESS SOLUTIONS
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HANDS ON BUSINESS SOLUTIONS
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HANDS ON BUSINESS SOLUTIONS
90 Days Restaurant Rescue Strategy
Restaurant operators don't fail because the food is bad. They fail because the systems behind the food are broken and they can't see where the money is leaking. Silver Spoon Mia rebuilds the operations, finances, and team systems that turn a busy restaurant into a profitable one. Independent operators from $500K to $5M in revenue
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90-Day Restaurant Rescue
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Free Profit Diagnostic
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Restaurant Launch Advisory
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Operational Consulting
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Owner-Operator Coaching
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Staff Training & ServSafe
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Franchise Development
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Commercial Real Estate Advisory
HI, I AM AL KANBAR
25+ years in restaurant operations. From the line to the brand level.
I opened my first restaurant, 350 seats, 24 hours, before most consultants ever ran a shift. Then a decade running operations at Starbucks, Yum Brands, Restaurant Brands International, and Johnny Rockets. Multi-unit. Multi-brand. Real P&Ls.
Here's what that experience 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 operational discipline that brands build and independents rarely get to see.
That's the work I do now. For operators doing $500K to $5M who know the food is good but the numbers don't add up.
Book a Free Profit Diagnostic. 45 minutes. We'll find where the money's going.
The Problems Restaurants
Face
Profit
Leaks
Staff
Turnover
Broken Systems
outdated model
WEAK MARKETING
WRONG
LOCATION
OUR METHODOLOGY
Four moves, in order. We never skip steps and we never sell a fix before we find the problem.
01. Diagnose. We start with the numbers and the floor, never the opinion. P&L breakdown line by line. Food and labor cost analysis at the item level. Observation shifts. Supplier audit. Manager interviews. You get the unvarnished picture of what's working and what's bleeding, with a dollar value on every gap.
02. Design. Systems built around your concept, your team, and your market. Scheduling templates matched to your real demand curve. Prep sheets the line will actually use. Inventory protocols. Manager scorecards. Everything documented and testable. No system that needs a consultant to operate.
03. Implement. The phase most consultants quietly skip. We're on the floor and in the office. Training your managers. Running the first scheduling cycles. Sitting with the GM until the new way is the only way. We absorb the resistance that always shows up around week 7.
04. Coach. Weekly cadence after handoff. We review the numbers, troubleshoot the friction points, and protect the gains from leaking back out. A restaurant is a system that needs maintenance, not a project that gets finished.
Success Stories
CASE STUDY ONE
Client: Specialty Coffee Multi-Unit Challenge: Labor cost running 4 points above target across three locations with no visible cause on the P&L Results: Recovered $4,200/month in labor leakage within 60 days through SPLH-based scheduling and revenue-matched shift design
CASE STUDY TWO
Client: Cuban Concept, Doral Challenge: Food cost at 36% on a menu built to hit 28%; high waste and inconsistent portioning Results: Reduced food cost by 6.2 points in 90 days through portion-card discipline, supplier renegotiation, and a rebuilt prep system
Most clients recover 5 to 7 points of bottom-line margin within the first 90 days.
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