Restaurant Consultancy
Stop losing Money
High costs and inefficient financial and operational management reduce your restaurant's profits.
If this situation persists, you may face liquidity problems in order to meet all payments.
Benefits you will get
Increase Margin and Profitability
We optimize all elements that affect profit and profitability and analyze where you are losing money.
No more losing money on inventory
Weekly inventory control to prevent waste, theft, excessive purchases, and portions.
Cost Breakdown
We detail the costs of each dish, ensuring that each achieves a minimum of a 33% margin.
Team Management
We support the recruitment process of your staff. We train your staff to improve service quality and boost upselling per table.
Customer Service
We focus on increasing your customers' satisfaction to encourage repeat visits and referrals, minimizing the cost of acquiring new customers.
Speed of Service
We implement systems that automate and standardise operations in the kitchen, bar and floor. Increasing efficiency and reducing dependence on staff
HOW CAN WE HELP YOU
We transform strategies into visible results.
Operations and team management
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We lead and train your team:
we work with them, hold feedback sessions, and train them until they achieve excellent customer service. -
We create procedures and systems:
Successfully halving the time spent and avoiding dependence on key staff.
Financial Management
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Cost Analysis and Reduction :
We optimize costs to improve margins. -
Inventory Management
We prevent money leaks due to waste - Monitoring of Key Indicators sales, margins, liquidity, debt, and profitability
- Budget Preparation
- Revenue and Expense Projections
- Cost Breakdown for Each Menu Item to ensure profitability.
- Pricing Strategy and Setting
Did You Know?
85% of restaurant owners fear taking holidays as they feel the business depends on them.
80% of restaurants close before 5 years and those who survive could double their profits with efficient management.
More than 20% of profits are lost in food due due to waste, theft, excessive portioning, and inefficient inventory management.
Having a good team that is involved, motivated, and efficient accounts for 50% of a restaurant's success.
90% of restaurants do not make an annual budget.With this deficient management, most will end up failing.(Ferran Adria - owner of Bulli)
Meet the Team
Juliana Vaillant (Director of Operations and Team Management)
Juliana, with a 17-year career in the industry has worked her way up from Kitchen porter to become director of operations and team management in renowned restaurants in Ireland and the UK.
She combines her deep passion for hospitality with exceptional skills in team building and leadership, as well as developing systems and processes that maximise the efficiency of each restaurant.
Estefania Rodriguez (Financial Director)
A graduate in Finance with a Master's degree in Financial Management.
During her career she has worked in various private companies and restaurant groups specialising in areas that affect profitability, in short, gross profit margins and costs. Her mission is to help restaurants grow through financial control
Her mission is to help restaurants grow through financial control.
Contact us
You are about to make your dreams come true, let's talk!
Shall we talk about your Business?
+353 087 669 4576
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