Intro Call
30 minutes on what's eating your day, and an honest read on whether I can help. In person over coffee if you're local.
- Virtual
- Free
- In person
- Free
RESTAURANT CONSULTING PRICES
Find your starting point.
Pick what needs attention and see a few ways to get started, with prices up front.
Every project gets a fixed quote in writing before work starts.
THE PROFIT CALCULATOR
See what a change could be worth.
Colorado restaurants keep about 3 cents of every dollar they bring in. On thin margins, a couple of points on food, beverage, or labor cost is the difference between a tough year and a good one.
Run it on your numbers
Cost improvements are percentage points of total sales. Time value is not necessarily cash saved. Avoid counting the same hours in both labor savings and time back.
- Food and beverage savings per year
- $24,000
- Labor savings per year
- $12,000
- Time back, valued per year
- $10,400
- Total per year
- $46,400
Pays for itself in about 1.0 months
About 11.6 times the project cost in year one
These numbers are illustrations, not a promise. Your results depend on your restaurant, your team, and what you act on. That's why every project includes a 30-day check on the real numbers.
See the First Look Diagnostic ↑What affects the quote
- Menu size and number of locations.
- Time on site for tastings, service visits or training.
- Your timeline and any rush work.
How payment works
- Projects: 50% to start, 50% on delivery.
- Appetizers and sessions: paid when you book.
- Monthly support: billed in advance, with a 3-month minimum.
BEFORE WE TALK
A few things you might be wondering.
No. I don't sell software. My recommendations are vendor-agnostic and based only on what's best for your restaurant. Most of the time the answer is getting more out of what you already pay for.
Virtual covers the analysis, planning, and setup: menu math, P&L, scheduling, AI tools, and your online presence. In person adds what needs to be seen, tasted, or taught: watching a service, tasting the menu, walking the bar, and training your team.
Book the free call or build your free blueprint. If you want a deeper look, the First Look Diagnostic finds your top 3 opportunities and what each is worth.
No one honest can guarantee results in restaurants. What I do guarantee is a fixed price, clear deliverables, and a 30-day check on the real numbers after the work is done.
Yes. I work with restaurants across Colorado. Virtual packages are available anywhere in the US. In-person work is available within roughly a three-hour drive of Broomfield. For in-person work outside the Denver area, overnight travel is billed at cost.
It can make renders that look great for showing guests and planners what the room looks like set for their party. It isn't reliable on exact measurements, so every setup also gets a measured layout sheet your team works from. Capacity always stays within your posted occupancy limit.
No. The goal is to take admin work off your plate and your managers' plates so they can spend more time on the floor and with the team.
Usually a few months of sales and product mix reports, your P&L, and a recent schedule. I'll send a short checklist after you book.