What I actually do.
This is the full toolbox. The diagnostic is how most owners start, but every service below is also bookable on its own.
Audits.
A short, focused look at one part of the business: your POS contract, your labor, or your menu costs. You get the findings in writing, each one priced per year, and the report is yours either way.
one contract audit found $83,000 a year.
Quick Help.
One problem, one fix. A station that will not run right, a slow night that keeps bleeding, a system nobody ever finished setting up. Odds are I have lived your exact bad week. We scope it on the call and price the fix, not the hour.
Product and Space Photography.
Honest photos of your food and your room. Product and interior photography shot on site, for menus, web, social, and press, the kind that shows the place as it actually is instead of as a stock shoot. Shot alongside the menu and design work when it makes sense, or on its own.
Menu Development.
Menus built from your kitchen outward: food your team can execute on a packed Friday, at prices your regulars will happily pay, with real margin in every plate.
a full scratch menu rewrite, a tiered happy hour program that became the most profitable part of the day.
Menu Design.
A printed menu is a sales tool most places never use properly. I lay yours out so the eye lands first on the plates that make you money.
bar menu redesign, revenue up 12% week over week after launch.
the full menu after the redesign.
Expand +bar menu redesign, revenue up 12% week over week after launch.
a tiered happy hour build that became the most profitable part of the day.
POS Setup and Connections.
Most teams got handed a POS and were never trained on the back end of it. I build it out properly, menus, hidden menus, payroll and tip reporting, and I connect it to your online ordering, phones, and reservations, so you stop typing the same information into four different places.
mastered the full POS back end with no formal training, including hidden menus, integrations, and AI programming on the system.
Training Bibles.
Your standards, written down the way your best trainer would teach them, so a new hire learns the station the same way on a quiet Tuesday as on your busiest night.
every recipe standardized into station bibles in under two weeks, plus a full bartender training syllabus with structured shadowing.
Recipe Books.
Your recipes measured, costed, and written clearly, so the plate tastes the same on your day off as it does when you are standing right there watching it.
Systems and SOPs.
The boring machinery that decides whether money leaks between shifts: a daily look at sales and labor, invoice checks that catch double payments before they clear, and tip records that actually add up.
a digitized tip system with zero discrepancies since it was built, and an invoice log that auto-calculates costs and blocks double payments.
Interim Chef or Operator.
When the room needs someone in the seat right now. Stepping in as interim chef or operator for a stretch, running service, holding the line, and keeping the numbers while you hire or reset. The deepest engagement on the list, billed to the stretch, not a project fee.
Find out what your restaurant is leaking.
One call. We talk through your numbers like two people who have both survived a Friday night, and I tell you straight whether a diagnostic pays for itself in your building.