It really is so simple.
A little heavy lifting on the front end will save you thousands of dollars a month. here’s how we do it…
Step 1
Baseline
We begin with a full month of observation, analyzing your current systems, habits, and product movement to establish accurate par levels. This gives us a realistic, grounded starting point — not assumptions.
Step 2
Standardize
We work with your kitchen and bar leads to build standard portion sizes for every item on your menu. No more guesswork or heavy-handed pours — just consistent execution that customers trust and margins support.
Step 3
Train
Once standards are set, we retrain kitchen and bar staff with clear, efficient systems. Our goal isn’t to slow anyone down — it’s to help your team work smarter and deliver the same quality every shift, every day.
Step 4
Optimize
We ensure your POS captures every add-on, modifier, side, and upsell — so nothing gets lost in the chaos. You’ll be able to track what’s selling, what’s not, and what’s being given away for free without realizing it.
Step 5
Track
we build a custom spreadsheet system to track inventory against ordering. This provides visibility into usage, flags over-ordering, and gives operators the power to make data-backed decisions every week.
Step 6
Weekly Check-ins
We stay involved to help your leadership team read and react to the numbers. Whether it’s spotting a usage spike or tightening prep pars, we’re available weekly to guide your managers and adjust the system as your operation evolves.
Step 7
Supplier audit
We review your vendor pricing against inventory movement and invoices, flagging overcharges, price creep, or delivery issues. You’ll always know where your money is going — and whether you’re overpaying to get it there.
Step 8
Complete
Once the system is running, we hand over clean documentation, training guides, and a fully functioning control system — built around your operation. You’ll have everything in place to keep food cost down, execution tight, and decisions data-driven.