Turning a tight-margin kitchen into a profit engine.
The situation. Strong top-line revenue, margins eroding year over year. Food costs climbing, labor inefficiencies, and vendor contracts that hadn't been touched in years were quietly bleeding the business.
The work. A full cost-structure audit, supplier renegotiation, contribution-margin-driven menu pricing, and kitchen workflow standardization that took waste out without touching the guest experience.
The result. Net profit up 40% in six months. No price hikes. No layoffs.