Restaurant turnaround consultant.
For restaurants that are open but not earning enough: find out why, fix it and relaunch, usually in eight to twelve weeks.
What is on the plate
- 01
Full audit
Menu, food cost, kitchen, service and suppliers, checked by a chef during real service.
- 02
Menu re-engineering and repricing
Dishes that sell and earn kept, the rest reworked or removed, prices set from recipe costing.
- 03
New dishes
New dishes developed and tested in food trials before they reach the menu.
- 04
Cost control and vendors
Wastage, portions and purchase prices brought under control, vendors reviewed.
- 05
Retraining
Kitchen and service teams retrained on recipes, plating, service and hygiene.
- 06
Relaunch plan
A clear plan for the relaunch, and support while the changes settle in.
Who it is for
- Restaurants losing moneyBusy but not profitable, or quiet and burning cash.
- Food that is not consistentThe same dish tastes different on different days.
- New owners taking overA clear picture of what works before you change anything.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
How long does a restaurant turnaround take?
Usually eight to twelve weeks, from the audit to the relaunch.
Do I need to close the restaurant during the turnaround?
Usually not. Most changes are made while you trade, and new dishes are tested in food trials first.
What does the audit cover?
The menu, food cost, kitchen workflow, service, suppliers and team, observed during real service.
