The flagship
The 90-Day Restaurant Rescue
Not a rebrand. Not a new concept. Not a marketing push. A systems fix, one task a week for twelve weeks, with us on the floor until it sticks.
Built for independent restaurants doing $500K to $5M. Most clients recover 5 to 7 points of bottom-line margin in the first 90 days.
Is this you?
The dining room is full and the bank account isn't.
- You can't tell me your food cost or labor cost this week. Not a guess, the actual number.
- Labor is over 30% and you don't know your sales per labor hour.
- Prime cost (food plus labor) is over 60%, or you've never calculated it.
- The P&L shows up a month late and by then it's already done.
- You're working every shift because nothing runs without you.
- Nobody has audited your vendors, linen, waste or subscriptions in a year.
What we fix
Five moves. One task a week. 90 days.
Know your numbers
A weekly scorecard for sales, food cost, labor and prime cost. If you don't know your numbers, you're guessing, and guessing gets expensive.
Control food cost
Recipe costing for every item, par levels, portion cards and a weekly count with the same person at the same time.
Optimize labor
Sales per labor hour, a labor target, and schedules built around your real demand curve instead of habit.
Cut overhead
Vendor contracts, processing fees, linen, waste, subscriptions. Pull four weeks of invoices and you will find money.
Boost revenue
Menu engineering: protect your Stars, fix your Plow Horses, sell your Puzzles, cut your Dogs. Then train the team to sell it.
Keep it
Weekly coaching after handoff so the gains don't leak back out. A restaurant is a system that needs maintenance.
Two halves
Find and steady. Then tune, train and grow.
Weeks 1 to 6: Find & Steady
We diagnose with the numbers and the floor, never opinion. P&L line by line, item-level food and labor cost, observation shifts, supplier audit, manager interviews. Then we stop the bleeding: schedules, pars, portioning, vendor fixes.
Weeks 7 to 12: Tune, Train & Grow
Week 7 is when resistance shows up, so that's when we're there most. Manager training, scorecards, menu engineering, and the revenue side. You finish with systems your team runs without us.
Watch Al explain it
Short and straight to the point.
Do you know your prime cost? Week one of the Rescue.
Food over 32%. Labor over 30%. How restaurants bleed out.
Sales per labor hour The number most owners never use.
Questions owners ask
What does it cost?
It depends on your size and how deep the problems go. We quote a flat fee after the Espresso Chat, once we've seen your numbers. No hourly billing, no surprises.
Do I have to change my menu or concept?
Usually not. One client went from 42% food cost to 28% and we never touched the menu. We fix the systems behind the food first.
What does a restaurant consultant actually do?
We find where the money goes and fix the systems behind it: food cost, labor scheduling, prime cost, vendor contracts, menu pricing and the weekly numbers routine. Then we stay on the floor and coach your managers until the new way runs without us.
How fast will I see results?
Most clients recover 5 to 7 points of bottom-line margin in the first 90 days. The first wins, like labor schedules and vendor fixes, usually show up in the first few weeks.
Do you work outside Miami?
Yes. We're Miami based and work with operators nationwide, on site and over Zoom.
What if we're not a fit?
We'll tell you on the call. If something smaller like Silver Spoon Numbers or training makes more sense, we'll say so.
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.