Restaurant Management Consultant

A bookkeeper records what happened. I tell you what it means, why it happened, and what to do about it. Most of my clients already have a bookkeeper — or had one who wasn’t doing the job. I come in at the level above that.

I work with independent operators doing real volume — typically two to twenty locations between $2M and $70M in annual revenue. If you’re smaller and growing fast, let’s talk. If you’re a franchise or chain, I’m probably not the right fit.

Most clients start seeing clarity in the first 30 days — books caught up, a real P&L, a clear picture of where the money is going. Meaningful cost movement typically happens in the first 60 to 90 days. I don’t promise specific numbers because every operation is different, but I can tell you what I’ve seen.

I work on flat-rate monthly packages for accounting and bookkeeping engagements. For operational consulting, the structure depends on the scope. Book the free 30-minute call and I’ll give you a straight answer.

Both. I’m Miami-based and work with operators across the country. For forensic engagements or complex operational work, being on-site matters and I’ll tell you when it does.

Strong revenue can mask real problems. If your top line is up but your food cost has climbed several points and prime cost is creeping toward 65%, the business is working harder for less.

We focus on profitability — not just revenue — and build an operational plan around capturing the margin, not just the covers.

If you’ve been carrying the same problems for months — or years — and haven’t been able to solve them, that’s exactly what we do.

Some problems we solve regularly:

• Prime cost won’t come down. You’ve cut hours, you’ve watched the food cost, and the number still isn’t moving. We find where it’s actually leaking and build the controls to stop it.
• Labor is out of control but you don’t know where. Overtime is happening, scheduling feels reactive, and the payroll number is always a surprise. We build a labor model around your real sales curve so the schedule drives the cost instead of the other way around.
• Food cost is inconsistent month to month. It’s 28% one month and 33% the next and nobody can explain why. We trace it back to purchasing, receiving, and portioning and put accountability systems in place.
• The business is busy but cash is always tight. Revenue looks fine on paper but the bank account tells a different story. We identify the gap between what you’re making and what you’re keeping.
• You’re growing but the wheels are coming off. A second or third location exposed every system that was held together by the owner being in the room. We build the infrastructure that scales.
• If any of this sounds familiar, it’s time to talk.

The hardest part of running multiple locations is knowing which location needs your attention and why. A standard P&L won’t tell you where to look.

We build your reporting around variance — what’s different across your locations, and whether that difference is normal or a deviation from your standard. When one unit drifts from its own historical baseline, or food cost moves at one location while the others hold steady, that’s a signal you need to catch early.

Same framework, same benchmarks applied consistently across every unit — so when something’s off, it shows up clearly and you can act on it. Your job is to make decisions. Our job is to make sure the numbers in front of you are good enough to make them.

QuickBooks, Restaurant365, NetSuite, and more. If you’re already on a platform, we work within it. If you need a recommendation, we’ll help you find the right fit.

Restaurant365, MarginEdge, Craftable, and others. We integrate with your existing setup — no switching required.

Toast, Square, Revel, and many more. Whatever you’re running, we work with it.

ADP, Square, Toast, and others. We meet you where you are regardless of which platform you use.

No. Our job is to make your numbers work, not to sell you on new software. If your current setup is serving you well, we keep it. If something isn’t working, we’ll tell you honestly and help you evaluate alternatives.

Full-service bookkeeping, weekly prime cost reporting, cash flow forecasting, payroll processing, and real-time dashboard access. Everything in one monthly fee with no hourly add-ons or surprise invoices.

We guarantee our results

At the end of our Discovery phase, we agree on specific financial targets together — whether that’s reducing your food costs by a defined percentage, improving labor efficiency, or closing cash flow gaps. Those targets are written into our engagement.

We build the systems, restructure the processes, and train your team to execute.

If we don’t hit the targets we agreed on, we keep working at no additional cost until we do.

The only thing we can’t control is whether you implement what we build. Our guarantee assumes good-faith execution on both sides: we deliver the strategy, the systems, and the training. You commit to following through with your team.

In four years and across dozens of restaurant engagements, we’ve never failed to deliver when the operator was willing to do the work. That’s not a marketing claim — it’s our track record.