Restaurant Restructure

SITUATION
A restaurant owner with four (4) locations and an external commissary was looking to improve operational and financial viability.

PROBLEM
As an independent, they lacked the knowledge on how to leverage the group as a whole financially and operationally they were missing key training programs and metrics to understand how operations impacted finances.

SOLUTION
We immersed ourselves into the day to day operations to see the concept as both the guests and team members viewpoint. This allowed us to develop the programs and metrics that were necessary to tighten the day to day operations.

After dissecting the cash flow and profit/loss statements, we identified target areas outside of the industry norm and proceeded to consolidate vendors, take advantage of combined usages, developed ideal schedules and budgets to reduce and manage COGS and labor.

BENEFITS
Operationally we were now able to deliver a consistent experience to every guest, every day. This in turn allowed the owner to open a fifth location that was able to incorporate the commissary component improving efficiencies.

Financially the restaurant owner was able to leverage the power of one and pass on the savings to the individual locations resulting in a 231% increase in revenue and 303 % increase in profitability due to substantial decreases in COGS, labor and other operating expenses.

For more information, contact Mark G. Moeller at (203) 513-2432 or [email protected].