Costs & Labor
Know where food and labor costs are going.
Restaurant prime cost and labor consulting starts with the numbers you already have. I compare your P&L, sales and schedule to find what needs attention and give you a way to watch it each week.
In person across Colorado, virtual anywhere in the US.
The schedule fills up before the dining room does.
- Labor hours look reasonable for the week but don't match the busy and quiet parts of each day.
- Food and beverage costs change faster than your costing sheets.
- You get the monthly P&L after the decisions that shaped it have already been made.
What we’ll work through.
- 01
Put sales beside the schedule.
Compare sales by daypart with scheduled hours, overtime and the work that has to happen before and after service.
- 02
Check the cost picture.
Walk through the P&L with your bookkeeper and agree on food, beverage and labor targets. Flag gaps in the records before treating them as answers.
- 03
Make a weekly check manageable.
Build a short flash report and a schedule template your managers can keep using.
AN EXAMPLE / NOT A CLIENT RESULT
Tuesday staffing still follows the summer schedule.
We compare current Tuesday sales by hour with the roles on the floor, prep demands and closing work. Then we test one schedule change and watch service as well as labor cost.
The aim is a schedule that fits the work. A lower labor percentage alone doesn't tell you whether service improved.
THE RIGHT FORMAT FOR THE WORK
What we can do virtually.
We can review sales reports, schedules and your P&L by video, with your bookkeeper or manager involved where needed.
When a visit helps.
A visit helps when prep, handoffs or closing tasks explain costs that the reports don't show.
In-person work is available for Colorado restaurants within roughly a three-hour drive of Broomfield.
BEFORE WE TALK
Before we get started.
No. Your bookkeeper or accountant owns the books. I use those records with operating reports to help you make restaurant decisions.
We start with demand, the work required and how service runs. Changing hours or handoffs may help; any staffing decision stays with you.
We'll identify what's missing and agree on what to verify. I won't present an uncertain cost figure as a measured result.
Yes. I work virtually with restaurants anywhere in the US. We can review sales reports, schedules and your P&L by video, with your bookkeeper or manager involved where needed.
30 MINUTES, NO CHARGE
Bring last month's P&L and a schedule.
Bring the thing that keeps landing on your desk: a food cost that won't settle, a schedule that doesn't match the covers, a system nobody trusts. We'll figure out whether it needs a quick session, a bigger project, or nothing from me at all.