Question 1

What exactly do you do?

Accepted Answer

We come into your restaurant and we look at everything. Not just the obvious stuff. The food cost that's been creeping up a point every quarter until suddenly the math stops working. The labor schedule built on gut feeling instead of actual sales data. The DoorDash setup that's been live for two years and never once been optimized. The menu item everyone orders that's quietly losing you money on every single ticket. Most restaurant owners are too close to it and too busy to see it. We see it fast because we've seen it before, in a lot of kitchens, in a lot of different ways. Then we fix it. Not a report. Not a presentation. The actual system, built, tested, and handed to your team so it runs without us.

Question 2

What does the free audit actually involve?

Accepted Answer

Thirty minutes. We look at your online presence, your delivery platform setup, your commission rates, and we ask you a handful of questions about how the operation actually runs day to day. No PowerPoint. No sales pitch at the end. We tell you what we see. If you're bleeding $2,000 a month to delivery commissions you don't need to pay, we show you the number. If your Google profile is half-built and costing you walk-ins, we show you that too. If everything looks fine, we tell you that and you go back to running your restaurant. Most people find out something they didn't know in the first ten minutes.

Question 3

How much does it cost?

Accepted Answer

Project work starts at $1,000 for focused single-service engagements and goes up to $8,500 for the full 90-day operational overhaul. Monthly retainers start at $3,000. Everything is a flat rate. No hourly billing. No scope creep invoices at the end of the month. You know the number before we shake hands, and that number does not change. Payment is split so you're not fronting everything upfront. Half at kickoff, half at completion for most projects. The retainer bills monthly.

Question 4

How long before I see results?

Accepted Answer

Online ordering and pricing changes land within the first 30 days. If we set up direct ordering and optimize your delivery listings in week one, the savings show up in week three. That is not a projection. That is how it works. Deeper work, the labor systems, the SOPs, the full operational rebuild, that takes 60 to 90 days to fully take hold. Not because the work is slow. Because habits take time to change and teams need repetition before new systems stick. We track it the whole way. You'll see the numbers move. Not just hear about it.

Question 5

Do I have to sign a long-term contract?

Accepted Answer

For project work, no. The agreement covers the scope of that project and nothing else. When it's done, it's done. For the monthly retainer, the minimum is three months. That's not to lock you in. It's because real operational change takes longer than four weeks to show up in your numbers, and we want enough time to actually prove it. After the initial three months, it goes month to month. If we're not earning it, you cancel. Simple.

Question 6

My restaurant is small. Is this for me?

Accepted Answer

If you're doing over $300,000 a year in revenue, the math almost always works. A restaurant that size is typically losing $1,500 to $3,000 a month somewhere it doesn't need to be. That's food cost, labor, delivery commissions, or all three. We work with single-location independents, neighborhood bars, lounges, cafes, and small multi-unit groups. You do not need to be a big operation for the numbers to make sense. You just need to be one that's serious about getting them right.

Question 7

I've worked with consultants before and it went nowhere. Why is this different?

Accepted Answer

Because most consultants are selling you a document. They come in, they observe, they write it up, they hand you a binder, and they leave. Six months later nothing has changed because nobody built the actual system and nobody trained the actual team. We don't do that. We build the thing. The scheduling template that matches your real sales curve. The prep list your line cook actually uses. The online ordering setup that's live and generating direct orders. Real deliverables that exist in your restaurant after we're gone. And there's a guarantee on most of our services. We put it in writing. If the work doesn't perform, you don't pay. That changes how seriously we take the outcome.

Question 8

Do you work on-site or remotely?

Accepted Answer

For South Florida restaurants, we start on-site. There is no substitute for being in the kitchen, watching the line, sitting down with the owner and going through the actual numbers together. You learn things in person that never show up in a report. For ongoing retainer work it's weekly calls with on-site visits built in. For restaurants outside South Florida, we work remotely and it works well for the right engagements. We tell you upfront what the format will be and what to expect.

Question 9

What if I can't afford it right now?

Accepted Answer

Start with the free audit. That's not a brush-off. The audit usually surfaces savings that more than cover the cost of the first project. When you can see that fixing your delivery setup saves you $700 a month, the $2,500 project price looks different. We also split every project into two payments. Nobody is paying $8,500 in one check. It's structured so the cash flow impact is manageable. If the timing is genuinely wrong, we'll tell you that and we'll be here when it's right.

Question 10

Do you work with bars and lounges?

Accepted Answer

Yes. Pour cost, beverage program structure, bar labor, cocktail costing, upsell training for bartenders and servers, event revenue. A bar with a poorly run beverage program is leaving serious money on the table every single shift. The same operational discipline that works in the kitchen applies behind the bar. We've seen cocktail programs running 32% pour cost that should be at 20. That's not a rounding error. That's thousands of dollars a month.

Question 11

What if I have multiple locations?

Accepted Answer

We work with multi-unit operators. The usual approach is to start with one location, build the system correctly, and then roll it across the others with the documentation already done. That way you're not reinventing it at each spot. Pricing scales with the scope. We scope it before anything starts so there are no surprises.

Question 12

What do I need to prepare before we start?

Accepted Answer

Nothing. We work with whatever exists. If you have a POS, we pull the data. If you have invoices in a drawer, we go through them. If nothing is documented yet, we start from scratch. That is not a problem. That is actually most of the restaurants we work with. Show up and be honest about what's happening. That's all we need.

Question 13

What happens after the engagement ends?

Accepted Answer

You keep everything. Every system we build is documented and designed to run without us. Your team is trained on it. The SOP lives in your Google Drive or your Notion. The scheduling template is yours. The menu cost analysis is yours. We don't build things that require a subscription to maintain. If you want ongoing support after the project, the retainer exists. If you don't, you're set.

Question 14

How do I know the ROI will actually be there?

Accepted Answer

The audit tells you before you spend a dollar. We show you the math on what you're currently losing and what fixing it is worth. Specific numbers, not ranges pulled from thin air. If the numbers don't pencil out for your situation, we tell you. We would rather lose a project than deliver one that doesn't make sense. A bad engagement is bad for everyone. A good one gets us referrals.

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