Project Specific Advisory Services

FINANCIAL ANALYSIS: (Understand the financial health of your restaurant in comparison to industry standards)

  1. Review financial reports in comparison to sales.

  2. Analyze performance compared to industry standards for similar business models.

  3. Analyze content of reports to confirm that all metrics are being captured.

  4. Present a written summary and meet in person to discuss the analysis and answer questions.

WORKFLOW & FINANCIAL MANAGEMENT ASSESMENT: (Understand how your day-to-day operations and financial practices are impacting your profit and loss)

  1. Visit location during operational hours and conduct a walkthrough of intended accounting processes and unit operations, interview key personnel and gather financial documents and information.

  2. Review and evaluate all processes related to generating financial information for periodic reporting: payroll, accounts payable, and general ledger.

  3. Develop a report that details findings and makes recommendations based on the visit, evaluation of information provided and requests from client.

  4. In‐Person meeting to present and discuss results and findings.

  5. Provide proprietary templates for daily cash procedures, inventory, manual checks, credit card usage, expense and reimbursement reports if desired.

BUDGET CREATION: (Create a ‘gold standard’ budget to guide your daily operational performance)

  1. Review financial performance and history to establish financial expectations.

  2. Discuss financial goals and how they might be achieved.

  3. Create operating budget and submit for review and adjustment (up to three iterations).

  4. Meet to walk through final budget and discuss the “why” behind the data.

FINANCIAL MODELING: (Understand if your intended business model is sustainable with 5 years Projected Income Statements and Hypothetical Return on Investment analysis)

  1. Create budget model and detailed monthly income statement budgets for 2015 – 2019 on a 52/53 week fiscal basis.

  2. Explain budget process and solicit input on budgets from management and ownership.

  3. Create projected return on investment schedule.

  4. Meet to walk through projections and answer questions.

RESTAURANT VALUATION: (Understand the fair value of a restaurant for all parties involved)

  1. Review and restatement of historical financials.

  2. Analysis of historical performance.

  3. Valuation based on historical performance.

  4. Valuation based on projections that we prepare.

  5. Written report opining on value.

MANAGEMENT MENTORING: (Work with industry experts to expand the knowledge and confidence of your management team.)

  1. Weekly accountability check in on specified goals to keep progress on track.

  2. Review labor scheduling based on sales and historical data.

  3. Training on how to effectively manage operational and financial performance.

  4. Provide costing templates and guidance for menu and beverage list costing.

  5. Train front of house staff on how to increase sales.

  6. Strategize on budgets, long-term financial and operational goals, and the overall health of restaurant performance.

GUEST SERVICE TRAINING: (Identify how to bring your service level from good to off-the-charts)

  1. Discovery process to identify the pain points and goals of the restaurant as related to service and company culture.

  2. Staff training based on identified goals, with deliverables, standards, expectations and processes given to the staff and management team.

  3. Follow-up meeting both in a private setting between consultant and restaurant owners, and in the restaurant to observe what practices have and have-not been implemented, followed by a re-cap discussion and coaching session with staff.

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