You did $120,000 last month.
Where did the profit go?
A complete operational and financial review of your restaurant, built from your own numbers and led by an operator who still works the floor every week.
You will see where profit is leaking, what each leak is costing you, and what to fix first.
$2,500. If I cannot identify at least $25,000 in credible annual profit-recovery opportunities, there is no fee.
Apply for a Profit AuditNothing breaks. It just leaks.
A little too much labour on every shift.
Two extra ounces on every plate.
Inventory leaving through the back door without anyone noticing.
Menu prices set by instinct three years ago and never revisited.
None of these will close your restaurant.
That is exactly why they survive.
You feel them in the bank account, but they rarely show up as failures on the P&L. Your food cost may read 32%, and the report will never tell you it should be 28%.
Four points on $120,000 a month is $57,600 a year.
That money can leave the business for years without looking like a crisis. It looks like a slow month, a difficult quarter, another year where sales were strong and the cash never followed.
More volume will not solve it.
When your margins are leaking, increasing sales increases the size of the leak.
A complete operational review
built from your own data
- Profit and loss statements
- POS reports
- Labour by daypart
- Menus
- Vendor invoices
- Recipe costs, where available
- Discount, void, and comp reports
- Delivery platform reports
- Existing operating procedures
- Where the money is going
- What each issue is costing you
- Which problems matter most
- What to fix first
- What each correction is worth
This is not a financial audit.
It is not a marketing package.
It is not a generic binder of restaurant advice.
It is an operational review built to find the specific decisions, systems, and habits taking profit out of your restaurant.
Every recommendation I make has been tested in a real restaurant before it is recommended to yours.
This is built for a specific kind
of restaurant owner
The Profit Audit is designed for independently owned restaurants that:
- Generate roughly $90,000 to $500,000 in monthly sales
- Have been open at least three years
- Still have an owner actively involved in the business
- Have consistent demand and inconsistent profit
- Want better margin without chasing more volume
If you opened six months ago, this is not for you yet. You are still setting a baseline.
If you are a franchise running a corporate playbook, this is not for you at all.
This is for the owner who built a real business, stays busy, and cannot figure out why busy is not turning into money.
Everything that touches your margin
gets reviewed
I go through:
- Sales mix
- Prime cost
- Actual food cost
- Theoretical food cost
- Labour cost
- Sales per labour hour
- Contribution margin by menu item
- Daypart performance
- Comps, voids, and discounts
- Vendor pricing
- Delivery mix
- True third-party commission rates
I am not looking for high costs. I am looking for where your numbers are off from what your restaurant should actually be producing.
I go through:
- Portion specifications
- Recipe costing
- Purchasing
- Receiving
- Inventory controls
- Opening and closing procedures
- Waste points
- Storage
- Product rotation
A food cost problem is rarely just a food cost problem. It usually starts in ordering, receiving, prep, portioning, storage, pricing, or accountability.
The audit traces the variance back to where it actually began.
I go through:
- Staffing structure
- Labour deployment by daypart
- Scheduling
- Average ticket
- Table utilization
- Upselling performance
- Training consistency
I am not looking for hours to cut. I am looking for hours that are in the wrong place.
I go through:
- Management structure
- Accountability
- Standard operating procedures
- KPI tracking
- Reporting cadence
- Decision-making processes
- Owner dependency
A profitable restaurant cannot run forever on the owner noticing every problem personally.
The audit shows you which parts of the business are held together by systems and which parts are held together by you being in the building.
I go through:
- Google Business Profile performance
- Review volume
- Review rating
- Review velocity
- Response rate
- Website conversion
- Online ordering experience
- Guest data ownership
Your reputation drives acquisition, conversion, pricing power, and repeat business. It belongs in the operational picture.
You get a clear score
Every Profit Audit opens with a scorecard across five operating categories.
Sample scorecard. Your scores are calculated from your own operating data.
- Food cost variance: actual running 3.1 points above theoretical $44,600 / yr
- Menu pricing: 12 items selling below target contribution margin $19,200 / yr
- Labour deployment: hours concentrated in the wrong dayparts $14,800 / yr
- Third-party delivery: effective commission above contracted rate $9,700 / yr
- Discounts, voids, and comps running unmanaged $9,200 / yr
Sample figures for illustration.
Food Cost
How well the restaurant controls purchasing, recipes, portions, waste, inventory, and menu economics.
Labour
How well staffing levels, schedules, deployment, and productivity line up with sales.
Google Authority
How strongly the restaurant sits in local search and how much the reputation is actually driving demand.
Systems
How much of the operation runs on documented process, reporting, controls, and accountability.
Leadership
How well owners and managers direct performance, set expectations, and act on the numbers.
You get a score for each category and an overall score out of 100.
Underneath the scorecard sit your five highest-value opportunities and one figure: estimated annual profit recovery.
The scoring is rigorous on purpose.
It is not built to make the walkthrough call comfortable. It is built to create an operating baseline you can run again twelve months later and find out whether anything actually changed.
Most restaurant owners have never had a single number attached to how their operation is running.
That number is uncomfortable for about ten minutes.
After that it becomes one of the most useful management tools in the building.
What you receive
Profit Recovery Blueprint
Every major finding, prioritized by financial impact.
Each recommendation includes:
- What I found
- The root cause
- The correction
- Implementation difficulty
- Estimated monthly value
- Expected timeline
Executive Summary
The most important opportunities available to the business, written tight enough that you can hand it to a manager and start acting on it.
30, 60, and 90 Day Roadmap
Your recommendations in a working sequence:
- Quick wins first
- Operational changes second
- System rebuilds third
You will know what to do now, what comes next, and what should wait.
15 Days of Implementation Support
Once the report is delivered, you have me on WhatsApp for 15 days.
Use it for:
- Implementation questions
- Second opinions
- Clarification on any recommendation
- Help preparing the conversations you need to have with your team
- Support while the first changes go in
90 Minute Walkthrough Call
The report does not arrive as an attachment.
We go through it together. I walk you through the findings, show you how the numbers connect, and answer your questions.
You are welcome to challenge any of it.
The purpose is not agreement. The purpose is clarity.
What I do not do
I do not tell you to increase sales before fixing operations.
I do not sell generic SOP binders.
I do not recommend cutting staff before looking at systems, scheduling, and deployment.
I do not benchmark an independent restaurant against a national chain. You are not a chain.
I do not hand your financial information to a junior analyst.
I do the work.
And I do not disappear after presenting the report.
If I cannot find it,
you do not pay
The Profit Audit is $2,500.
If I cannot identify credible, evidence-based opportunities worth at least $25,000 in annualized profit recovery, there is no fee.
Not a discount.
No fee.
There are two conditions and I want to be straight about both.
First, that $25,000 is opportunity identified, not cash deposited. I can find the leak, support the finding with your own data, size it, and show you how to close it. Closing it takes action from you and your team.
Second, the guarantee runs on complete information. If you send me three months of badly categorized statements, no menu costs, and partial reports, I cannot find what the documents do not show. That is why the intake list is specific.
Every recovery estimate in the report traces back to something you gave me.
What happens after the audit
Some owners take the roadmap and run it themselves.
That is a successful outcome and it happens often.
Others want an experienced operator involved while the changes go in.
That is where Profit Protection starts:
- Monthly executive review
- Weekly accountability
- Ongoing decision support
- Direct access when the call actually has to get made
I work with no more than ten Profit Protection clients at a time.
By the end of the 15 day implementation window, you will know whether you want it.
Nothing starts automatically. Nothing enrolls without a conversation. Nothing begins billing on its own.
If you do enroll inside that window, the $2,500 you paid for the audit comes off your first month.
I still run a restaurant
I grew up in Pasta Pantry.
I ran the original location on my own at 16. I own it now, and I am still in the building every week dealing with the same schedules, cost variances, staffing calls, vendor problems, and guest expectations as the owners I work with.
I pulled my own delivery reports once and found Skip charging 26.8% when the agreement said 20%.
That is the kind of thing you find when it is your own money leaving the business.
Every system inside the Profit Audit started as a problem I had to solve in a working restaurant.
None of it was built as theory.
It exists because something was broken in my building and I had to fix it before the next service.
That is the difference.
A consultant knows how to read a restaurant P&L.
I have been living with one for thirty-three years.
Some problems cannot be seen
in a spreadsheet
The numbers will show you money is leaving the business.
They do not always show you which door it went out.
A four point food cost variance comes from one of these:
- Portioning
- Prep waste
- Receiving
- Inventory controls
- Storage
- Theft
- Recipe inaccuracies
- Vendor pricing
Your reports and procedures narrow it.
Standing in your kitchen during a Friday rush settles it.
If you want that level of observation, I come to you.
One Operating Day
- One complete service period
- Kitchen observation
- Front of house observation
- Leadership debrief
- Written follow-up
Three Day Comprehensive Review
- Operational immersion across multiple service periods
- Kitchen and front of house review
- Leadership team assessment
- Comprehensive written report
The investment is $2,500
A restaurant doing $120,000 a month that recovers one point of food cost keeps an additional $14,400 a year.
One percentage point.
One category.
One line in the audit.
The Profit Audit is priced to make this a straightforward decision.
It will not stay priced this way.
Complete the application and I will send you the intake requirements. You will know within one business day whether you have what is needed to proceed.
Straight answers
No.
If you run a similar concept in the Edmonton area, I will tell you on the first call and refer you elsewhere.
Outside that market, there is no conflict.
Roughly two weeks from complete intake to the walkthrough call.
The clock starts when I have everything I need, not when payment goes through.
Most are.
Owner draws end up in the wrong place. Catering revenue gets buried inside food sales. Repairs sit under cost of goods sold.
Remapping that is part of the work.
What I cannot work around is missing information.
Me, and one member of my team who handles data preparation.
Both under a confidentiality agreement signed before you send anything.
I run a restaurant. I know exactly what your P&L is worth and what it would cost you if it moved.
No.
The Profit Audit is a complete standalone engagement. A lot of owners take the roadmap and keep going on their own.
Not for the audit. It runs entirely on your financial and operational data.
On-site is separate, and it is most useful once the data has already told us what to go look at.
The value of credible annualized recovery opportunities identified in the report.
It does not guarantee implementation results, because results depend on what you and your team do next.
It also requires complete and accurate information.
The money is already yours
You earned it.
It is leaving through extra ounces, unnecessary minutes, unmanaged discounts, outdated pricing, weak controls, vendor invoices, and systems nobody has looked at in years.
You do not need more covers.
You need to keep more of what your covers are already producing.
Run your business. Don't let your business run you.