Drive Success with Restaurant Management Consulting

OUR SOLUTIONS

The flagship engagement. Twelve weeks, four phases — for operators losing money on systems they can't see. We diagnose what's bleeding, rebuild what's broken, and stay on the floor until the new way is the only way. Built for independent restaurants doing $500K to $5M.

Free Profit Diagnostic

The 45-minute call. We review your P&L together, surface the three highest-value fixes, and tell you whether we're the right partner. No pitch deck. No upsell pressure. If we're not a fit, we'll say so on the call.

Restaurant Launch Advisory

For pre-opening operators. Concept to opening day. We build the financial model, the operational systems, the vendor relationships, and the hiring framework so you open with a working business instead of opening into chaos.

Operational Consulting

Monthly retainer for operators who aren't in crisis. Cost controls, manager development, vendor optimization, financial reporting cadence. The unglamorous work that compounds quietly and separates a restaurant from a real operation.

Owner-Operator Coaching

1-on-1 partnership for owners carrying real decisions alone. Monthly sessions for the strategic calls, the people calls, and the conversations every operator needs and most have no one to have. Bilingual: English or French.

Staff Training & ServSafe

On-site team training built for independent operators. ServSafe certification, service standards, manager development workshops, and the culture work that makes new systems stick instead of evaporating by week three.

Franchise Development

For brands ready to franchise and operators evaluating a franchise opportunity. Built on a decade of brand-level operations experience at Starbucks, Yum Brands, RBI, and Johnny Rockets, the operator perspective most franchise consultants don't have.

Commercial Real Estate Advisory

Site selection, lease review, and acquisition due diligence for restaurant operators. The unglamorous real estate work that protects the deal and matches the location to the concept. Often paired with Launch Advisory for pre-opening operators.

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.

SOLUTIONS BY INDUSTRY

Fast-Casual & QSR

Full-Service Restaurants

Specialty Coffee

Pre-Opening &

New Concepts

Multi-Unit Groups

Ghost Kitchens

The number one thing killing independent restaurants right now is not the food. 🚫🍽️
It’s being invisible online.
I’ve been coaching restaurant owners for over 25 years and I see this every single day. Amazing food. Amazing hospitality. Nobody can find them online.
That was Bayti Cafe.
Great concept. Great food. Not showing up on Google. No direct orders. No system to bring customers back.
We got them on Owner.com and everything changed. 👇
✅ Showing up on Google and Maps
✅ High converting website turning visitors into real orders
✅ Automated marketing bringing customers back on autopilot
✅ Now exploring franchising
Restaurants on Owner.com are keeping $1,350 more per month just by cutting out third party fees.
This is the tool I recommend to every single client I work with.
If you are serious about growing your restaurant, link in bio. 🔗
📩 DM me PROFIT and I will show you exactly where your restaurant is leaving money on the table.

#restaurantowner
#restaurantgrowth
#independentrestaurant
#restaurantmarketing
#restaurantcoach

Peruvian desserts deserve the spotlight. 🇵🇪✨ Drop a 🍰 if a dessert ever made you fall in love.
Ten years ago Jasmine packed up her life in Peru and moved to LA, then Miami, chasing one dream: sharing the desserts she grew up loving. She started right from her own kitchen, and people couldn't get enough. Her Pavlova? An instant favorite.
But here's the thing nobody tells you. Passion gets you started. It doesn't keep you open. Pricing, systems, consistency, growth... that's the part that breaks most owners.
That's exactly where we come in. 🥄 At Silver Spoon MIA, we help restaurants, bakeries, and coffee shops turn what they love into a business that actually works. Tighter operations, less chaos, room to grow. So owners like Jasmine can scale without running themselves into the ground.
Got a food spot that's ready for its next level? DM us the word GROWTH or tap the link in bio and let's talk. 👇
#SilverSpoonMIA #RestaurantCoach #BakeryBusiness #CoffeeShopLife #RestaurantConsulting #MiamiFoodScene #FoodEntrepreneur

Is your happy hour actually making you money? 🍹

I sat down with Carlos a while back. Every Tuesday and Thursday his bar was packed. Energy was great. Place looked like it was winning.

But every single week he was losing money.

We opened the books and here is what I found. His drinks were priced so low that every pour barely covered the cost of the product. His bar staff was in overtime. And the guests coming in for the deals were not staying for dinner. They were drinking cheap and leaving.

Carlos was buying the crowd. And the crowd was not buying back.

We tightened up the drink selection. Rebuilt the pricing. Added a food pairing that moved guests from the bar into dinner seats.

Within thirty days his happy hour went from his biggest loss to one of his strongest revenue windows of the week.

I say this all the time. Busy does not mean profitable. Never confuse the two.

If your promotions are costing you more than they are making you I want to help. DM me or tap the link in bio to book your free Profit Diagnostic with Silver Spoon Mia.
RestaurantOwner
#HappyHour
#SilverSpoonMia
#ProfitDiagnostic
#RestaurantConsulting

It was 6 in the morning when Marcus walked into his restaurant and found the walk-in cooler running at 58 degrees. Thousands of dollars in food on the line. Lunch service just hours away.
Most restaurant owners would have panicked. Marcus didn’t.
Why? Because he had systems in place. He knew his numbers. He had the right people on speed dial. And forty-five minutes and fifteen hundred dollars later, the crisis was over.
This is a story about what separates restaurants that survive from the ones that don’t. It’s not the food. It’s never the food. It’s the systems behind the food.
At Silver Spoon Mia we work with restaurant owners every day to build the systems, controls, and habits that protect your business when things go wrong; and help you grow when things go right.
📲 Ready to build a restaurant that can handle anything? Book your free Profit Diagnostic today. 👉 www.silverspoonmia.com (http://www.silverspoonmia.com/)

📌 Connect with us: 🌐 Website: www.silverspoonmia.com (http://www.silverspoonmia.com/) 📸 Instagram: @silverspoonmia 💼 LinkedIn: Silver Spoon Mia

#RestaurantConsulting #RestaurantOwner #SilverSpoonMia #RestaurantRescue #profitdiagnostic

Your food costs aren't a math problem. They're a systems problem. 🔪
Most restaurant owners are losing hundreds — sometimes thousands — every month, and they're blaming the menu prices.
The real culprit? Portion control.
Not because your team doesn't care. But because no one gave them the right tools or trained them to use them consistently.
✅ The wrong ladle = 2 oz over on every dish
✅ No portioning spoon = eyeballed scoops all night
✅ No visual standard = every plate looks different
That's not just food cost bleeding — that's your customer's experience varying every single visit.
Consistency is what builds trust. Trust is what builds regulars. And regulars are what build a profitable restaurant.
Fix the tool. Train the standard. Document the spec.
It costs almost nothing — and it saves everything.
Drop a 🍽️ if this is something your kitchen is dealing with right now.
And if you want a free portion audit framework, DM me the word PORTION — I'll send it over.
#Restaurantowner #foodcostcontrol #restaurantconsulting #primecost #restaurantcoach

The one thing most restaurant owners skip during onboarding — and it’s costing them regulars.

Most owners hand a new hire an apron and say “shadow them for a day.”

No context. No expectations. No why.

And then they wonder why the guest who’s been coming every Friday for two years suddenly stops showing up.

Here’s the fix: a 3-minute orientation conversation.

Not an HR packet. Not a mission statement poster.

A real talk — what we do here, how we treat people, and why that matters.

Your servers, hosts, and bussers are the face of your restaurant the moment you walk out the door. If they don’t know your standards, they can’t protect them.

Think of it as a 3-minute insurance policy for every loyal customer you’ve spent years building.

Small habit. Big protection.

What does your onboarding look like right now? Drop it below — I read every comment. 👇

#RestaurantTips #StaffTraining #RestaurantOperations #CustomerExperience #restaurantowner

I sat down with the President of ROC Hospitality at the National Restaurant Show, and what he said about vendor negotiation should change how every operator runs their P&L.
Here’s the truth most owners never hear.
Big vendors fly in their senior reps because they know you’ll fold. They’ve trained the industry to accept the first quote. They count on you being too busy, too polite, or too loyal to push back.
→ Sysco, US Foods, Performance all have flex on price, paper, and rebates
→ Your POS company is making 2.6%+ on every swipe. Negotiable.
→ Third-party delivery commission? Also negotiable, if you have the volume
The vendors aren’t your friends. They’re your suppliers. Treat the relationship like a contract, not a favor.
Most restaurant owners are leaving 8 to 12% on the table with their vendor stack, and never see it on the P&L. 💸
Drop a 🔥 if you haven’t renegotiated a single vendor contract in the last 12 months.
Which vendor is squeezing your margin right now? Food? POS? Delivery? Drop it below 👇
Free 30-min Profit Diagnostic, link in bio. I’ll show you exactly where your vendor costs are leaking.
#RestaurantOwner #RestaurantBusiness #MiamiRestaurants #RestaurantConsultant #2026restaurantshow

At the National Restaurant Association Show. The industry’s biggest stage.

Walking the floor reminded me of what I’ve seen for 25+ years in this business. When the market gets tight, systems are what separate the restaurants that make it from the ones that don’t.

The numbers say it all. The NRA’s 2026 report projects industry sales hitting $1.55 trillion this year. But only 42% of operators were profitable last year. Think about that. Record sales, and more than half still aren’t making money.

Why? 9 out of 10 operators point to food, labor, insurance, energy, and swipe fees eating their margins. The pressure is coming from every side.

Here’s the good news. The fix is operational. Better systems, better training, smarter decisions. That’s the work we do every day at Silver Spoon Mia. We find the leaks, build the systems, train the team, and coach you to results.

Restaurants don’t fail because of bad food. They fail because of bad systems. The data keeps proving me right. 🤝

Bringing all of this back home to my South Florida F&B family. 🍽️

#NRAShow #Hospitality #MiamiRestaurants #restaurantconsulting

The restaurant industry is one of the few industries that truly brings people together.

Restaurants are where birthdays are celebrated, families reconnect, friendships grow, business deals happen, and memories are created every single day. A restaurant is never just about food. It becomes part of the community and part of people’s lives.

Speaking at the National Restaurant Association was a reminder of how important this industry really is. Behind every restaurant, there are owners, chefs, managers, servers, dishwashers, vendors, and teams working long hours to create experiences that people will remember for years.

This industry teaches resilience, leadership, teamwork, hospitality, and human connection. It creates jobs, supports families, and helps communities grow together.

Very thankful to be part of an industry that impacts people far beyond what happens on the plate.

At Silver Spoon Mia, we are committed to helping restaurant owners build stronger operations, healthier profits, better systems, and long-term sustainable businesses without losing the heart of hospitality.

If you are a restaurant owner looking to improve operations, profitability, or growth, let’s connect.

#RestaurantIndustry #Hospitality #RestaurantOwners #RestaurantConsultant #2026restaurantshow

Most restaurants are overstaffed at the wrong times and understaffed at the worst ones. Here’s how to fix it ⬇️

This is part of my 90 Day Restaurant Rescue Plan — and labor is where we find the most hidden money.
✅ Review clock-in/clock-out reports
✅ Track overtime patterns
✅ Optimize your Sales Per Labor Hour (SPLH)
✅ Cross-train every team member
When your barista can also run the register, you just bought yourself flexibility — and that’s money. 💰

📲 Ready to rescue your restaurant? Link in bio to book a free call.

You didn’t open a restaurant to stare at a P&L that doesn’t make sense.
But here you are.
Busy every weekend.
Comp’d too many plates.
Payroll hits and you hold your breath.
The chef’s solid. The reviews are good.
And somehow — somehow — there’s still nothing left at the end of the month.
I’ve seen this exact situation in over 100 Miami restaurants.
It’s not bad luck. It’s not the economy.
It’s the systems. Or the lack of them.
Food cost leaking 4–6% above where it should be.
Scheduling built on gut feeling instead of revenue data.
A POS system full of answers nobody’s asking for.
That’s the real problem. And it’s fixable.
In 90 days.
We built the 90-Day Restaurant Rescue Plan specifically for independent Miami operators doing $500K–$5M who know their concept is strong — but the business isn’t running the way it should.
3 phases. Zero fluff. Measurable results before Day 30.
Swipe through the full plan →
Then DM me the word RESCUE.
I’ll personally run a Free Profit Diagnostic on your operation — 60 minutes, no pitch, no obligation. Just a clear look at where your money is going and exactly what to do about it.
Your restaurant deserves an operation that matches the food.
Let’s build it.
— Al | Silver Spoon Mia

Most restaurant owners think they have a sales problem.

They don’t.

They have a profit leak problem.

You can do $100K+ months and still feel broke…
Because:
→ Food cost is creeping up unnoticed
→ Labor is out of control
→ Pricing isn’t engineered for profit
→ No weekly system to catch issues early

That’s where we come in.

In our 90-Day Profit Strategy, we help you:
✔ Identify hidden P&L leaks
✔ Install a simple weekly profit system
✔ Optimize pricing + margins
✔ Take back control of your numbers

No guesswork. No fluff. Just real numbers and real results.

📈 Most restaurants we work with unlock 5–7% more profit in 90 days.

If you’re tired of working harder without seeing more money…

👉 Book a 1:1 Coach Call now
(Link in bio)

Spots are limited.

Sysco just dropped a $29.1B deal to buy Restaurant Depot. 166 warehouses. $16B in revenue. The food distribution game just changed forever.
If you’re an independent restaurant owner — pay attention. Your supply chain is about to look very different. 👀
#RestaurantBusiness #FoodService #Sysco #RestaurantDepot #independentrestaurants

Opening a restaurant is one of the biggest investments you’ll ever make.

But most people start the wrong way.

They focus on design, menu, and branding…
and completely ignore the systems behind the business.

That’s where the money is lost.

I’ve worked with restaurants across the country,
and I’ve seen the same mistake over and over again.

No structure.
No cost control.
No clear plan.

That’s exactly why I coach restaurant startups.

To help you:

✔ Build it right from day one
✔ Avoid expensive mistakes
✔ Set up real systems
✔ Launch with confidence

If you’re serious about opening your restaurant—

👉 Book a Call (305) 614-4545

Let’s build it the right way.

— Al Kanbar
Hands-On Restaurant Coach

#RestaurantStartup
#RestaurantOwner
#RestaurantConsultant
#RestaurantCoach
#foodbusinessowner

Restaurant owners: this is your wake-up call.

If your restaurant is doing $500K, $1M, or even $3M in sales but your bank account doesn’t reflect it, something is broken in your operation.

Margins are shrinking.
Food costs are rising.
Labor is out of control.
And most owners don’t know where the profit is leaking.

After working with restaurants from Miami to nationwide, I’ve seen the same problems over and over again.

That’s why I’m hosting a FREE Restaurant Rescue Plan Webinar.

In this session I will show you:

✔ The 3 biggest profit killers in restaurants
✔ The weekly numbers every owner must track
✔ How to regain control of food cost, labor, and margins
✔ The operational fixes that can recover thousands per month

No fluff.
No motivational talk.

Just real restaurant systems that work.

📅 March 26
💻 Free Online Webinar

⚠️ Seats are limited.

If you own a restaurant, café, bakery, or hospitality concept…

Register now before the room fills up.

👉 Book your seat.

#RestaurantRescue #RestaurantProfit #RestaurantOwners #HospitalityBusiness #SilverSpoonMia

Great night connecting with amazing entrepreneurs from the 10KSB community at happy hour in Coconut Grove 🍸

Conversations about growth, challenges, opportunities, and of course… business ideas that might turn into the next big thing.

Programs like 10KSB remind me how powerful it is when small business owners come together to learn, support each other, and grow.

Grateful for the community, the conversations, and the inspiration.

#10KSB #Entrepreneurs #SmallBusiness #BusinessCommunity #coconutgrove

Grateful to have had the opportunity to speak at the New York Restaurant Show this week.

During the workshop, we talked about something that every restaurant owner cares about — profitability.

Many restaurants are busy and generating strong sales, but the profits don’t always reflect the hard work happening every day in the kitchen and on the floor.

In this session we discussed:
• The key numbers every restaurant owner should track weekly
• How small operational improvements can increase profit by 5–7%
• The common mistakes that quietly drain restaurant margins
• A simple weekly scorecard that helps owners stay in control of their business

It was great meeting so many passionate restaurant operators who are committed to improving their businesses.

Thank you to everyone who attended the session and stayed until the end to receive the weekly scorecard template.

If you own a restaurant, café, bakery, or coffee shop and want help improving profitability, feel free to reach out.

👉 Book a call: https://calendly.com/silverspoonmia/espresso-chat

Silver Spoon MIA LLC
#RestaurantOwners #RestaurantBusiness #HospitalityIndustry #RestaurantConsulting #silverspoonmia

🚨 Today at 11:00 AM – Education Theater 2203

If your restaurant is busy… but the profit isn’t showing in your bank account, this session is for you.

Join me at the New York Restaurant Show where I’ll share the 5 numbers every restaurant owner must track weekly to protect margins and increase profitability.

No theory.
No fluff.
Just real systems used by operators.

🎁 Bonus for those who stay until the end:
You’ll receive my Weekly Restaurant Scorecard to track your numbers like a pro.

📍 Education Theater 2203
🕚 11:00 AM

Come early. Bring questions.

#RestaurantProfit #RestaurantOwner #NYRestaurantShow #RestaurantCoach #HospitalityIndustry

🚨 New York Restaurant Show – Workshop Tomorrow!

If you own, operate, or are planning to open a restaurant, don’t miss this session.

📍 Education Theater 2203
🕚 Tomorrow at 11:00 AM

I’ll be sharing real strategies restaurant owners use to increase profitability, control costs, and build sustainable operations in today’s challenging market.

This is not theory, these are hands-on systems used in real restaurants.

And if you stay until the end of the workshop, I’ll share a bonus weekly scorecard template that helps restaurant owners monitor their key numbers and stay on top of their business every single week.

If your sales look good but your bank account doesn’t, this workshop is for you.

Come ready to learn, take notes, and ask questions.

See you there.

Al Kanbar
Hands-On Restaurant Coach

#NewYorkRestaurantShow #RestaurantProfit #RestaurantOwners #HospitalityIndustry #RestaurantCoach RestaurantConsultant FoodserviceIndustry

With the escalation in the Middle East, gas prices just jumped nearly $1 overnight.

For restaurants, that means something very important.

Fuel costs affect:

• Food distribution
• Supplier deliveries
• Raw materials
• Packaging logistics

And within weeks, those increases begin to appear in your food cost and operating expenses.

Restaurants that monitor their numbers closely can react quickly.

Others discover the problem months later on their P&L.

If you want help protecting your margins and tightening your systems…
BOOK YOUR CALL

#restaurantowner
#restaurantbusiness
#restaurantmanagement
#restaurantprofit

After 20+ years in the restaurant industry, I’ve learned something important:

Most restaurants don’t have a sales problem.

They have a profit leak problem.

Food cost.
Labor inefficiencies.
Menu pricing mistakes.
Operational gaps.

These issues quietly eat away at margins.

That’s why we created the Restaurant Profit Leak Diagnostic — a focused review designed to uncover where profit is slipping away and how to fix it.

Many restaurants discover opportunities to improve profitability by 5–7% or more.

If you’re a restaurant owner and want clarity on your numbers:

📩 DM PROFIT
or Book a Call

#restaurantconsultant #restaurantprofit #restaurantcoach #hospitalitybusiness #restaurantowners

Most restaurant owners don’t have a motivation problem.
They have a systems problem.

You don’t need to work harder.
You need to track better.

If you don’t know your:
• Food Cost %
• Labor %
• Prime Cost
• Weekly trends

You’re guessing.

And guessing is expensive.

Enough excuses.

If you’re ready to fix your systems and increase profit 5–7% within 90 days —
Book a call.

#RestaurantOwner
#RestaurantCoach
#RestaurantProfit
#HospitalityLeadership
#restaurantsystems

If you’re working harder but earning less…
it’s not you — it’s your systems.

Fix the leaks. Protect the margin.
I’m showing the exact weekly checks that help owners boost margins 5–7% in 90 days.

👉 Book a Call for a free strategic consult.
📞 305.707.0350

#RestaurantOwner #RestaurantManagement #RestaurantCoach #RestaurantConsultant #restaurantprofit

Most restaurants lose money in the same few places.
Food cost. Labor. Systems.

At Silver Spoon Mia, we help restaurant owners fix what’s actually leaking profit, with hands-on coaching and proven operating systems.

✔️ Clear numbers (not guesses)
✔️ Strong kitchen & floor systems
✔️ Smarter labor + menu decisions
✔️ 5–7% profit improvement in 90 days

📍Miami-based. Nationwide impact.
👉 Book a Call and take control of your restaurant.

#SilverSpoonMia #RestaurantCoach
#RestaurantConsultant #RestaurantProfit
#MiamiRestaurants HospitalityBusiness
RestaurantOwners FoodBusiness
RestaurantSystems RestaurantGrowth

When Jerry Seinfeld says coffee might be the most important thing in human life, he’s not joking, he’s talking about ritual, consistency, and experience.

Coffee isn’t just a drink.
It’s a habit.
A moment people protect every single day.

At Silver Spoon, the lesson is simple:
The most profitable concepts aren’t built on trends, they’re built on repeatable behavior.

If your business plugs into a daily ritual, delivers it consistently, and removes friction, demand takes care of itself.
The rest is systems, cost control, and execution.

That’s how cafés scale.
That’s how brands last.
That’s how profit shows up.

Question: Is your concept built around a habit, or just a menu?

👉 Book a Call if you want to turn consistency into margin.

Most restaurants don’t lose money.
They leak it.

Food cost creep.
Labor scheduled on autopilot.
Vendor prices quietly going up.
No weekly visibility until the damage is done.

I’ve reviewed dozens of restaurant P&Ls.
Same profit leaks. Every time.

The fix isn’t working harder.
It’s installing systems that show you where the money actually goes—weekly, not monthly.

👉 Book a Call and I’ll walk you through the top profit leaks in your operation and how to recover 5–7% in margin within 90 days.

Link in bio.

#RestaurantOwners #RestaurantProfit #HospitalityGrowth #FoodCostControl #laborefficiency

Another amazing subject on leadership @goldmansachs at the @mdcwolfson program by @babsoncollege #10ksb

I’m excited to be speaking at the New York Restaurant Show, March 8-10th at the Javits Center! If you’re a chef, operator, or connected to the foodservice industry...this is the show for you! Register for FREE (a $99 value!) using my promo code in the graphic. Join me as I talk about what’s shaping the industry. Hope to see you there! #NewYorkRestaurantShow

You’re Invited: ROC Hospitality Networking Event
Join fellow hospitality professionals for an exclusive ROC Hospitality Network gathering designed to spark collaboration, drive restaurant traffic, and uncover smarter cost-saving strategies — all in a relaxed, upscale setting.
Event Details:
📅 Wednesday, February 11
⏰ 5:30 – 7:30 PM
📍 Old Lisbon
2960 NE 199th St, Unit 5
Aventura, FL 33180
What to Expect:
✔ Connect with restaurant owners, operators, and industry partners
✔ Discover best-in-class business solutions for hospitality
✔ Conversations focused on increasing traffic & optimizing costs
✔ Happy hour + live jazz ambiance in a beautiful venue
This event is hosted by the ROC Hospitality Network, bringing together operators and solution providers who are serious about growth, efficiency, and collaboration.
Learn more about the ROC Hospitality Network:
🌐 www.rochospitality.net

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