High Volume. Low Profit. Let's Find The Leaks!
Book a One-Day Audit to Protect Your Restaurant.
I conduct a forensic deep-dive into your back-of-house operations to find exactly where your money is disappearing.
Inventory Shrinkage: I identify where product is lost between the delivery truck and the plate.
Portion Control: I audit your prep standards to ensure consistency is protecting your margins.
Waste Tracking: I analyze systems to catch high-cost errors before they become habits.
I analyze the "Human Element" of your kitchen to tighten the line without burning out your staff.
Workflow Refinement: I audit kitchen stations to eliminate wasted movement and reduce prep time.
Labor-to-Sales Alignment: I review your scheduling to ensure you aren’t overstaffed during lulls.
SOP Development: I analyze standards so your kitchen runs the same with or without you.
High volume doesn't always mean high profit. I use data to ensure your top-sellers are actually your top earners.
Dish-Level Costing: I break down your top 20 sellers to find their true contribution margin.
Strategic Pricing: I find the "sweet spot" where guests feel value but your bottom line grows.
Menu Psychology: I redesign your layout to guide diners toward your highest-margin items.
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PSI Restaurant Consulting
Bayside, Queens, New York 11361
Phone: (516) 761-6579
Email: phil@psirconsulting.com