BOOJEE Estate · Hospitality

Restaurant
Consulting

Most restaurants operate on 3–5% net margins. We find the 8–12 points hiding in your food cost, labor schedule, menu mix, and pricing structure — and build the systems to keep them.

12%
Avg margin improvement
48hr
Menu audit turnaround
$1,498
Starting engagement
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What We Do

Built for Measurable Impact

Every engagement is scoped to drive a specific outcome — not to generate billable hours.

Food Cost Control
Recipe costing, vendor benchmarking, waste tracking, and portion control systems. Most restaurants run 32–38% food cost. We find the path to 28–30% without cutting quality.
Menu Engineering
Item-level profitability analysis: which items are stars, plowhorses, puzzles, and dogs. Redesign the menu to steer guests toward your highest-margin dishes — without them knowing.
Revenue Optimization
Revenue per available seat hour (RevPASH), table turn analysis, reservation system optimization, and pricing architecture — including dynamic pricing for peak/off-peak periods.

The Process

How It Works

01
Operations Audit
P&L review, food cost analysis, labor schedule review, and mystery diner walkthrough. Deliverable: written diagnostic with ranked opportunities.
02
Strategy Session
60-minute walkthrough of findings with the owner and chef. Prioritize quick wins vs. structural changes. Set 90-day targets.
03
Systems Build
Implement recipe cards, costing sheets, vendor comparison tools, waste logs, and scheduling templates. We train your team on each.
04
Review
30-day follow-up: food cost recheck, RevPASH comparison, and menu performance review. Adjust based on what the numbers show.

Packages

Choose Your Engagement

Starter

Restaurant Audit

$1,498 one-time

Full diagnostic and 90-day improvement roadmap.

P&L and food cost analysis
Menu engineering scorecard
Labor efficiency review
Top 5 quick wins
Delivered in 5 business days
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Recommended

Full Optimization

$3,998 one-time

Audit plus full systems build and team training.

Everything in Audit
Recipe costing + standardization
Menu redesign consultation
Vendor renegotiation support
30-day follow-up review
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Enterprise

Fractional GM

$2,498 per month

Senior restaurant operator embedded weekly in your business.

Weekly operations review
P&L ownership and reporting
Staff training and accountability
Vendor and menu management
Crisis response on call
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FAQ

Common Questions

  • Do you work with fast casual as well as fine dining?

    Yes. Our framework applies to any food service model — fast casual, full service, fine dining, ghost kitchens, and catering operations. The metrics differ by segment; the discipline is the same.

  • Can you help with our opening a new location?

    Yes. Pre-opening consulting covers build-out review, equipment selection, hiring plan, training program, and soft-open operations. Quoted separately from ongoing optimization.

  • What if we're already profitable? Is there still value?

    Yes. Profitable restaurants often have the most room for improvement — they've succeeded despite inefficiencies. The audit identifies where margin is leaking that's been masked by volume.

  • Do you help with marketing or just operations?

    Operations first — because marketing a broken operation just accelerates losses. Once the unit economics are solid, we can connect you with our marketing consulting team for growth.

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