Diagnosis, redesign and openings.
Project-based restaurant consulting, run on the Broken Table Method: concrete deliverables, defined timelines and your numbers live — not a PDF that gets filed away.
Talk about your project →Three moments where we come in.
You're opening
Concept, menu, costing, team and processes from day zero — open with controls in place, instead of installing them later, when it already hurts.
You sell but nothing's left
Full tables, thin margin. Menu reengineering, food cost control and processes that recover the points leaking away.
You're scaling
A second location, a group or a hotel: we standardize the operation so the business grows — not the chaos.
Twelve weeks. Three phases. Zero smoke.
A full project typically runs 12 weeks — adjusted to the scope of each operation.
Diagnosis with numbers (weeks 1–2)
We audit kitchen, menu, food cost, inventory, team and processes. We load your recipes and invoices into COSTIQ and show you, dish by dish, where the margin goes.
Implementation (weeks 3–8)
Menu reengineering, standardized technical recipe book with weights and costing, inventory and purchasing protocols, team structure and training to the BT standard.
Validation and handover (weeks 9–12)
We measure results against the diagnostic baseline, fine-tune and hand over a documented operation — with your team in command and your numbers in COSTIQ.
What you walk away with.
- ✓Full diagnosis with food cost and margin baseline
- ✓Menu engineering with dish-by-dish costing in COSTIQ
- ✓Standardized technical recipe book — weights, batch and portion
- ✓Inventory, purchasing and waste protocols
- ✓Team structure and training to the BT standard
- ✓KPI cockpit: track the project's progress with your numbers, live
- ✓For openings: concept, brand and sonic identity (Sound Identity)
Traditional consulting leaves.
Ours stays and operates.
We're operators who build their own technology. When the project ends, COSTIQ keeps measuring your food cost, your inventory and your team — and the project history lives in your account, not in our folder.
And if you want continuous supervision after the project, Operational Care takes over with periodic visits and audits.
From 3% to 9.8% net margin in twelve weeks.
Full-service restaurant in Panama City: 80% weekend occupancy and 3% net margin — the full house that still lost money.
They didn't hire more staff or remodel. They installed controls: real per-dish costing, menu reengineering and inventory protocols.
Read how it was done →