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A full restaurant is not the same as a profitable one. I help owners turn sales into profit and stop depending on being there all day.
Actual food cost is several points above where it should be and nobody knows exactly why.
Without cost sheets or menu engineering, the best sellers may be the ones that earn least.
Staff turnover means starting from zero and quality depends on who is working.
There are no written procedures or indicators that let you run the business remotely.
An x-ray of your operation in numbers: what each dish should cost, what it really costs and why.
We fix what we found with your team, in your operation, until it runs without me.
Monthly KPI follow-up, regular visits and an experienced person accountable for the numbers.
I have run restaurants, beach clubs and food & beverage departments in Honduras, Cuba and the Cayman Islands. I speak the language of the kitchen and of the numbers, and I know what works in a mid-size business without a large back office.
Tell me about your business and I will reply within one business day to schedule a free first conversation.
Every proposal is priced according to the complexity and scope of your operation: number of outlets, volume, areas involved and depth of the work. After our first conversation you receive a written proposal with scope, deliverables, timeline and investment before committing to anything. The first conversation is free.
No. The diagnostic and implementation happen while you operate, during real service hours, which is exactly where problems show up.
Yes. I work on site anywhere in Honduras, including Roatán and the Bay Islands. Follow-up can be done online to keep travel costs down.
Ideally, purchase invoices from the last one or two months, any inventory counts, your menu with prices and, if you have a POS, sales by item. If you do not have it all, that is fine: organizing that information is part of the work.