Systems & Procedures for Profitable Operations
Consistency + Efficiency = Profitability
Lower Costs. Higher Margins. Stronger Operations.
Running a profitable restaurant or bar in San Diego is about consistency, control, and clear standards. Our Operations & Efficiency services focus on practical ways to drive profits through controlled food costs, smart labor scheduling, reliable SOPs, and inventory systems that actually get used.
We’ll start with an assessment of your day-to-day operations, and then implement systems and procedures that reduce costs, speed up service, and lift margins. Whether you’re stabilizing a busy neighborhood spot or fine-tuning a multi-unit operation, the goal is the same: smoother shifts, stronger numbers, and a team that feels empowered with clear direction and the tools they need to excel.
Consulting and Guidance for systems & Efficiency
Operational Assessments for FOH and BOH
To get the best insight into the state of your operations, we’ll visit during prime hours and observe your staff and leadership team in action. This allows us to see which standards and procedures are being followed, how well the staff is trained, evaluate overall service, cleanliness, and identify where there is need for improvement. These assessments are usually the first step in a consulting engagement with an already-established restaurant or venue.
Secret Shops & Guest Experience
We dine in as patrons during service to view the guest experience firsthand. Afterwards we’ll continue our assessment by spending time with hourly staff and management observing the flow of service, and opening and closing duties. We’ll also communicate directly with guests to ensure the staff and service is meeting (if not exceeding) their expectations.
Standard Operating Procedures (SOPs)
We harp on consistency because it is so vital for any restaurant, bar or hotel to be successful. Depending on your needs, we’ll create SOPs for your BOH culinary, FOH restaurant operations, and/or management, all of which are designed to ensure that all activities are executed properly and consistently by every employee. These are comprehensive and cover everything from opening and closing duties to safe food handling, guest service, employee development and more.
Inventory Systems
Inventory is the backbone of any restaurant, as it is a critical tool for controlling costs, preventing loss, maintaining cash flow and measuring your profitability. We will work with your culinary team to implement a monthly inventory system, so that you have the right amount of product in house, based on the demand you are expecting at that time. We will also establish standard par levels, so that your BOH team knows how much product should be ordered and when.
Food Costing & Menu Profitability
Without accurate food costing, it’s impossible to accurately measure your profits or evaluate the performance of your kitchen. We’ll assess the margins of your food and drink menus by costing out every item, and develop a plan to improve or remove any items which are missing the mark.
Labor Cost Assessment
Labor is the single biggest fluctuating expenditure for restaurants and hotels. Is your staff being scheduled in relation to actual demand? Are they cross-trained to work different stations and roles? We’ll assess your current labor costs and devise a plan to bring those costs under control and increase your margins.
Vendor Assessment & Recommendations
Are you getting the best quality products for the best price possible? If not, you’re leaving money on the table. As long-time industry experts, we have relationships with the top purveyors in the San Diego area, and will help you establish relationships with vendors who are best suited for your concept.
Ready to make your operations more efficient?
Contact Us to begin the conversation.
Whether you’re ready to start working together, or have additional questions, contact us and we’ll guide you through everything.