Standardize the operation.
Scale the business.
For restaurant groups, hotel F&B and growing brands: one methodology, consolidated numbers and every location running to the same standard.
Book a conversation →Growth multiplies sales — and multiplies the chaos.
Every location runs differently
The recipe changes with whoever's cooking. The standard lives in each location's chef, not in a system.
Nobody sees the consolidated picture
Per-location food cost, inventory and waste arrive late, in spreadsheets, impossible to compare across sites.
Hotel F&B is a black box
The hotel restaurant sells — but nobody knows if it makes margin, because the controls are the hotel's, not a kitchen's.
One standard. Every location. Live.
Standardization with the Broken Table Method
Technical recipe book with weights and costing, operations manuals and protocols — the same execution at every location, without depending on one person.
Consolidated control with COSTIQ
Per-location food cost, inventory and production on one platform — with WhatsApp clock-in and real-time cross-location comparisons.
Continuous per-location supervision
Operational Care at each site: protocol-driven visits, formal audits and a report to HQ after every visit.
Training at scale
COSTIQ Academy and Operational Pulse to train and measure every team to the same standard — without pulling anyone off the floor.
See your portfolio the way we do: with live numbers.
Every engagement runs on our own technology: per-location KPIs, audit history and consulting progress, visible to you at all times. Traditional consulting hands you a PDF; we leave you a running system.