Set up. Baseline. Monitor. Improve. Verify.
The first two steps happen once. The last three repeat every cycle for as long as we work together. None of it requires your managers to learn a new tool.
- 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.
Step by step
What each step actually involves and what you get at the end of it.
- 1
Set up
Most restaurants' systems are 70% configured. Categories drift, vendors get duplicated, recipes go stale, labor departments don't match the P&L. We fix that first, because everything downstream depends on it. This is the Profit Systems Implementation.
You get
Clean categories, mapped COGS, defined KPIs, working reports.
- 2
Baseline
A number means nothing without a comparison. We establish normal: food cost by category, labor by daypart, comps by manager, vendor prices by item, delivery net by channel, fee rates, software spend. Then every future month has something to be measured against.
You get
First Profit Scorecard and the 90-day priority list.
- 3
Monitor
At the agreed cadence we read everything: the P&L, the invoices, the schedules, the comp report, the merchant statement, the marketplace payouts. We are looking for what moved. When something moves, we ask why and put a dollar figure on it.
You get
A scorecard, an action tracker, and a short call.
- 4
Improve
Findings get ranked by dollar value and ease of fix. Each gets an owner, a specific action, and a date. On Profit Manager and above, we support the fix directly: rebids, schedule templates, menu pricing, control policies.
You get
A short list of prioritized actions with owners.
- 5
Verify
After a change, we measure the same metric against the same baseline. If chicken was $3.31 and the rebid brought it to $2.90, we check the next four weeks of invoices. If the savings show up, it counts as verified. If not, it doesn't.
You get
Identified, approved, implemented, and verified figures reported separately.
What the first 90 days look like
A typical first engagement for a single-location restaurant with Toast, QuickBooks, and an existing cost-tracking tool.
Week 1–2
Systems review. Access to POS, accounting, cost-tracking, and labor systems. We map what exists, what's broken, and what's missing.
Week 2–4
Configuration. Category mapping, COGS structure, vendor and ingredient cleanup, KPI definitions, reporting templates.
Week 4–6
Baseline. Trailing performance across food, labor, purchasing, controls, fees, and channels. First Profit Scorecard. 90-day priority list.
Month 2 onward
Ongoing cadence. Monthly, biweekly, or weekly depending on service level. Each cycle: what moved, why, what it's worth, who owns it, did the last fix work.
What we need from you
Access to your POS, accounting, cost-tracking, and labor systems. About two hours of the owner's time in the first month. A manager who will pick up the phone. That's it.
What we don't need from you
No new software to buy. No dashboard to learn. No weekly data entry. Your managers keep running the restaurant. We bring them three things to fix, not thirty things to read.
Start with a Profit Review.
Thirty minutes on your systems, your numbers, and whether this is a fit. No deck.