Tier 1 – Foundation (Mostly Remote)
Who it’s for
Independent restaurants (1–3 units) or stable multi‑unit locations that need disciplined controls, faster insights, and a light menu tune‑up without heavy disruption.
Scope & Deliverables
Weekly Ordering & P&L Review (Remote, 60–90 min): Flash P&L, food cost %, mix & margin pulse, inventory turns, top‑10 SKUs by spend, vendor price changes, and pars vs. forecast. Action list issued within 24 hrs.
Quarterly Menu Review & Revision (1x / quarter): POS 6–12 mo. pull; CM table by item; pricing recommendations; design updates to print/digital menus (1 round included). Light recipe/portion adjustments to protect margins.
Basic SOPs + Starter BOH Cookbook: Line‑check standards, station setup, prep lists & batch sheets, core recipes with yields (up to 30 items), allergen matrix, storage & labeling, daily waste log.
Chef Coaching (2 hrs/week): Two 60‑min sessions or one 120‑min deep‑dive covering ordering discipline, prep throughput, waste control, and expo discipline.
Templates & Tools: Ordering par model, weekly dashboard (food cost, mix, waste), inventory sheet set, manager agenda pack.
Onboarding (Week 0–1)
Data checklist: current menus/recipes/specs; 12 months POS item‑level exports; 6–12 months invoices; vendor contacts & contracts; org chart; equipment list; storage layout. Access: shared drive, POS report access, invoice feed.
KPIs (Quarter 1 targets)
−1–2 pp food cost; +2–4% avg. check; ≤1.5% waste; ≥95% price compliance; +mix share of star items.
Adoption: ≥80% SOP compliance by week 6.
Assumptions & Boundaries
Remote delivery; 1 menu system update/quarter; design beyond one round or >10 significant item changes triggers change order. On‑site days are add‑ons.
Optional On‑Site Add‑Ons
Inventory cycle count & shrink audit; vendor meetings; pre‑shift training; menu rollout day; health‑score readiness walk.