ControlsIllustrative example
Manager comp variance
3.8% vs. 1.2% baseline
Annualized opportunity
$16,900
Action: Review comp authorization and manager-level behavior.
Your restaurant has the data. We turn it into profit.
Every restaurant has an expo on the line. Almost none has one on the numbers.
We set up and manage the systems that track food cost, labor, purchasing, controls, and operating performance—then show you what needs attention and what it is worth.
Works alongside Toast, xtraCHEF, QuickBooks, 7shifts, MarginEdge, and the systems you already use.
Profit Scorecard
Illustrative · August, 4-week
Food cost31.8%↑ 1.7 pts
Labor29.1%↓ 0.8 pts
Vendor price drift$3,960annual exposure
Manager comp variance$16,900annual opportunity
Labor overlap$6,916annual opportunity
Current priority
Tuesday–Thursday labor overlap
Owner: GM · Fix: schedule template · Verify: week 6
Restaurants don't need more reports. They need someone watching them.
Modern restaurants already have the data. What they don't have is anyone with the time to consistently connect all of it.
You already have
- POS data
- accounting reports
- food-cost tools
- inventory systems
- labor systems
- delivery dashboards
- merchant statements
Nobody is consistently asking
- What changed?
- Why?
- How much is it costing?
- Is it actually a problem?
- What should management do?
- Who owns the fix?
- Did it work?
That's the job of Restaurant Profit Management. That's what Expo does.
Keep your software. Get more value from it.
We don't compete with Toast, xtraCHEF, MarginEdge, Restaurant365, or QuickBooks. Those are your data sources and operating tools. The service sits above them.
Your restaurant systems
Toast, xtraCHEF, QuickBooks, 7shifts, MarginEdge, delivery portals, merchant statements
They:
- record sales
- process transactions
- import invoices
- track recipes
- record labor
- store accounting data
- report what happened
Expo RPM
Sits above the software. Uses it. Does not replace it.
We:
- connect the data
- establish baselines
- find anomalies
- quantify the financial impact
- prioritize what matters
- assign actions
- follow up
- verify results
xtraCHEF may tell you chicken increased from $2.74 to $3.31 per pound. We help determine what that increase is costing, whether it is recoverable, what management should do about it, and whether the savings actually show up afterward.
How the service works
Five steps. The first two happen once. The last three happen every month for as long as we work together.
- 1
Set up
Configure the reporting, categories, systems, mappings, and KPIs so the numbers are clean and comparable.
- 2
Baseline
Establish what normal looks like across food, labor, purchasing, controls, fees, and channels.
- 3
Monitor
Review performance at the agreed cadence. Flag what moved, why, and what it is worth.
- 4
Improve
Prioritize the opportunities, assign the actions, and support management through the fix.
- 5
Verify
Measure whether the change actually improved the restaurant's economics. Count only what shows up.
First, get the numbers working.
Before you can manage profit, the restaurant's systems need to produce clean, useful information. This is the entry engagement.
Profit Systems Implementation
Starting at
$2,500
One-time engagement. Before you can manage profit, the restaurant's systems need to produce clean, useful information.
We configure the systems, reporting, categories, and KPIs required to actually manage restaurant profitability.
Start with implementationTypically includes
- System configuration and POS reporting setup
- xtraCHEF or comparable cost-tracking setup or cleanup
- Accounting category and COGS mapping
- Vendor and ingredient organization
- Recipe costing and inventory structure where appropriate
- Labor-reporting setup
- Comp, void, and discount reporting
- Merchant-processing and delivery-channel baseline
Then we keep watching.
After implementation, most clients move into ongoing profit management. Pricing scales with locations, reporting cadence, and services required.
Profit Monitor
Starting at
$995/month
Best for: Owner-operated restaurants that want consistent oversight.
Someone is finally watching the numbers.
- Monthly P&L review
- Food-cost monitoring
- Labor KPI review
- Vendor price monitoring and purchasing alerts
- Comp, void, and discount review
- Merchant fee and delivery-channel monitoring
- Monthly Profit Scorecard
- Action tracker
Profit Manager
Most commonStarting at
$1,750/month
Best for: Restaurants that want active improvement support.
We do more than report the problem. We help management fix it.
- Everything in Profit Monitor
- Weekly or biweekly reporting
- More frequent anomaly review
- Management action tracking and accountability
- Labor optimization analysis
- Purchasing review
- Menu and pricing review
- Implementation support
Fractional Profit Office
Starting at
$3,000+/month
Best for: Multi-unit or more complex operators.
An outsourced restaurant FP&A and profit-management function without hiring a full internal team.
- Full profit-management cadence with weekly operating reviews
- Budgets and forecasting
- P&L interpretation and executive decision support
- Purchasing strategy
- Menu economics
- Labor analysis and strategy
- Channel profitability
- Restaurant technology review
Multi-location and complex engagements are scoped individually. Full scope on the Services page.
What the numbers usually say
The kind of thing we find in the first 90 days. Every figure is an illustrative example.
PurchasingIllustrative example
Ingredient price drift
$2.74 → $3.31 /lb Chicken, 14 weeks
Annual cost exposure
$3,960
Action: Review spec and rebid vendor pricing.
LaborIllustrative example
Labor overlap
7 hours /week Tue–Thu, 2–4 pm
Annualized opportunity
$6,916
Action: Adjust recurring schedule overlap.
ChannelsIllustrative example
Delivery economics
$8.56 vs. $15.94 Net on the same $28 order
Marketplace vs. direct
$7.38 /order
Action: Identify repeat marketplace customers and evaluate direct-order conversion.
One scorecard. Clear priorities.
You don't have to hunt through twelve dashboards. Every month, one page: what moved, what it's worth, and the three things to do about it.
Profit Scorecard
Illustrative example · single location
Sales$412,300+2.4%
Food cost31.8%↑ 1.7 pts
Labor29.1%↓ 0.8 pts
Prime cost60.9%↑ 0.9 pts
Vendor price changes$3,960annual exposure
Overtime2.1%flat
Comps3.8%vs 1.2% base
Voids0.6%flat
Discounts1.9%↓ 0.2 pts
Delivery margin12.4%↓ 1.1 pts
Merchant fees2.62%flat
Technology spend$1,8403 unused modules
This month's top priorities
- 1$16,900
Manager comps
annual opportunity
- 2$6,916
Labor overlap
annual opportunity
- 3$3,960
Vendor pricing
annual exposure
Twelve dashboards, one page. You read three lines and decide.
We track the difference between finding money and actually saving it.
A recommendation is not a result. We track whether the restaurant acted on the opportunity and whether the financial improvement actually appeared afterward. Identified, approved, implemented, and verified are four different numbers, and we report them separately.
Identified
$147,420
Opportunities found and quantified
Approved
$118,600
Management agreed to act
Implemented run-rate
$81,200
Changes in place, annualized
Verified profit created
$39,842
Measured in the P&L after the change
Illustrative scoreboard. Figures shown to explain the method, not to represent any client's results.
Need something fixed? Scope the project.
Scoped optimization projects, purchased on their own or added to an ongoing relationship. Projects typically start at $750–$1,500+.
Menu Engineering
Item popularity, contribution margin, price architecture, modifiers, and menu complexity.
Recipe & Food Cost Buildout
Recipe costing, ingredient mapping, yields, cost updates, and margin visibility.
Labor Optimization
Staffing levels, sales per labor hour, overtime, dayparts, overlap, and scheduling opportunities.
Purchasing & Vendor Review
Price drift, vendor concentration, competitive quotes, purchasing anomalies, and potential rebids.
Delivery Channel Profitability
Direct ordering versus third-party marketplace economics, order by order.
Restaurant Technology Stack Audit
Software costs, overlapping systems, unused modules, and unnecessary subscriptions.
Budget & Forecast Build
An operating budget and a forward-looking restaurant financial model.
Built for independent operators.
This works best when there is real operating history and an owner who will act on what the numbers say.
Best fit
- 1–10 locations
- $1M–$5M sales per location
- Meaningful operating history
- Toast or a comparable POS
- Accounting data available
- An owner or operator willing to act
- No dedicated internal FP&A or profit-management team
Less appropriate for
- New concepts without operating history
- Restaurants only looking for bookkeeping
- Businesses unwilling to share operating data
- Operators who do not intend to implement findings
Questions operators ask first
Are you replacing Toast or xtraCHEF?
No. We usually work with the systems the restaurant already uses. Our job is to configure them properly, connect the information, monitor performance, and turn the data into actions.
Do I need xtraCHEF?
No. The right cost-tracking system depends on the restaurant's existing technology, complexity, and needs. If you already have one, we make it work. If you don't, we'll tell you whether you need one.
What happens during the initial setup?
We review your current systems and reporting, fix or establish the necessary mappings and KPIs, build the profit baseline, and create the first operating scorecard.
How much work does this create for my managers?
The goal is the opposite. We filter the data so management spends less time digging through reports and more time acting on the handful of issues that matter.
Can I hire you for only one project?
Yes. Menu, labor, purchasing, delivery, technology, and forecasting projects can be scoped separately.
How do you measure results?
Where possible, we establish a pre-change baseline and measure actual performance after implementation. We report identified, approved, implemented, and verified figures separately so nobody confuses a recommendation with a result.
Someone should be watching the profit.
If your restaurant already produces the data, we can help turn it into a working profit-management system. Thirty minutes. Bring your last P&L if you have it; bring nothing if you don't.