FOURTEEN MONTHS Work with us

Services

Three service lines, one team

Whichever one you need, the engagement has a defined end and you keep everything it produces.

A restaurant mid build-out

01

Open

From a concept on paper to a restaurant that opens

For first-time owners and for operators who want experienced hands through the whole build. We start with whether the numbers work at all, and stay through the first week of service.

  • Feasibility, unit economics and the opening budget
  • Site specification, shortlist and lease deal points
  • Counter and kitchen layout against the real footprint
  • Menu, recipes, costing and approved vendors
  • Org chart, pay bands and the hiring plan
  • SOPs, training program and service standards
  • Soft open, then twelve weeks to stabilize
A dining room in service

02

Optimize

For a restaurant that is open and could be doing more

Whether the numbers need work or a good room is leaving something on the table. We look at the whole operation, build the plan, and work it alongside the team you already have.

  • Operating diagnosis across P&L, labor and menu mix
  • Purchasing, covers per hour, and waste
  • The guest journey, end to end
  • Service standards, training gaps and consistency
  • Scheduling, prep and daily controls
  • Vendor terms and sourcing
  • A framework to measure against after we go
A restaurant terrace at dusk

03

Enter

For an operator opening in a market they do not know

A group expanding, or someone who has just moved. The restaurant is proven; the market is not. We bring the relationships and the local knowledge that take a newcomer years to build.

  • Market, competitive and trade-area assessment
  • Site criteria written for that market
  • Broker, landlord and legal introductions
  • Lease review and the deal points to hold
  • Financial model and labor model for the market
  • Vendor and partner network
  • Management recruitment and the opening plan

Sequence · the Open engagement

Path to opening

Months 1–2

Plan

Concept locked, menu architecture drafted, budget and unit economics agreed with you.

Months 2–4

Site & design

Tours, lease negotiated, layout and equipment set against the space that is actually signed.

Months 4–7

Equip & hire

Equipment specified with your GC, vendors and POS live, management candidates presented, SOPs written as we go.

Open + 12 weeks

Stabilize

Soft open, then weekly reviews until covers, cost, and the team hold on their own.

Fourteen months is the average. Timing follows your lease and your permitting calendar — neither of which we control. We work alongside your GC, architect and expediter; we do not act as project manager or handle permitting.

Every engagement

What you own at the end

Open

  • Operating plan: prep, service, and close
  • Opening budget and capital plan
  • Unit economics model, by service shift
  • Site specification and shortlist
  • Counter and kitchen layout
  • Menu, recipes and costing pack
  • SOP set and opening checklists
  • Org chart, pay bands and hiring plan
  • Training program and service standards
  • Brand, identity and launch plan

Optimize

  • Operating diagnosis and findings
  • Revised P&L and cost targets
  • Menu mix and purchasing analysis
  • Updated service standards and training
  • Scheduling and prep controls
  • Vendor terms and sourcing review
  • Marketing and channel plan
  • A framework to measure against

Enter

  • Market and competitive assessment
  • Demographic and trade-area analysis
  • Site criteria for the market
  • Financial model for the market
  • Lease deal-point analysis
  • Vendor and partner network
  • Management recruitment plan
  • Launch and opening plan

Everything here is yours to keep. The second location costs a fraction of the first; the fix outlasts the manager who made it.

Tell us where the project stands and we will tell you which line fits.

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