Existing restaurant
The market is changing and costs are rising. You’re wondering how to stay competitive and increase sales without compromising your margins. If your business needs help, we’re here to help transform it, boost profitability and improve competitiveness.
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Services for existing restaurants
Here are some services we offer and customize based on your needs.
Restaurant operations
- Operational audit in a restaurant
- Inventory management optimization
- Cost calculation tool
- Staff training guide
- Best practices guide
- Labour cost tracking tool
- Kitchen operations optimization
- Quality issues audit
- Implementation of new working techniques for operating cost reduction
Menu
- Culinary strategy and identity
- Brand and menu consistency
- Full menu development
- Recipe standardization
- Operation costing and price fixing
- Recipe book with photos
- Professional photo shoot
- Creation of distinctive wine and cocktail menu
- Standardization tool for the chef
Financial optimization
- Analysis of the financial statements and recovery plan
- Cost structure analysis
- Cash crunch solutions
- Cost-control system development
- Optimisation for selling process
- Raw material cost and procurement process analysis
- Labour cost tracking tool
- Supplier and negotiations management
- Profit margin optimization
- Executive coaching
Executive coaching
- Audit of current executives
- Human resources challenges solutions
- Executive selection and hiring process
- Selection tests
- Advice and tools for optimised profitability
- Strategy and organisational transformation
- Strategic alignment and growth plan
Renovation of premises
- Follow-up with the architects throughout the project
- Selection of kitchen equipment
- People flow analysis
- Operational design efficiency
- Plan optimization
Marketing plan
- Impact maximization on opening
- Communication strategies and digital marketing tools
- Visual Identity
- Social media tools
- Social media presence improvement
- Listing, reviews and comments
- Capturing new customers
- Communication plan
Case study
Existing restaurant
The problem :
Three months after your fiscal year-end, you receive your financial statements from your accountant. You notice that your profit margin has fallen again, while your food and labour costs have increased further still.
We analyze your menu and work with your staff to standardize and set pricing with the aim of reducing costs. We use blind hiring to replace your executive chef. We evaluate your top candidate by putting him through a revealing test in an outdoor kitchen. True champions respond well under pressure and the candidate is committed. We advise you on his future employment contract and the structure of his performance-related bonus.
If you also want to refresh your dining room, we’re there as well. You know your workspace better than anyone. We analyze the problems to be solved, advise you on changing the equipment and draw a layout of the space. Once the renovations are complete, we’re there for the first tasting organized by the new chef. We give you feedback on the customer perceptions of the dishes and their impact on your food costs. We provide you a tool that simplifies your chef’s standardisation process and allows you to track his development work remotely.
Your competitors are stealing customers from you.
During the course of the assignment, you realize that your chef will not solve the issues you have.
Your sales are maintained, but only because of sales price increases.
Our audit reveals that your food offering is aging.
Your chef can no longer create an electrifying menu.
The actions :
Analysis of the offer
Standardization of a new offering with the current chef
Application screening
Candidate assessment tests
Summary of actions taken
Workspace optimization
The result :
The result: A renovated restaurant, a new chef, a more efficient workspace and an inventive menu – all achieved in just three months! This is a mission that will have a lasting impact on your future. We conclude by agreeing to two meetings over the next year to monitor your chef’s progress and the effect of these changes on your profitability.
Frequently Asked Questions
Here are the answers to the most frequently asked questions.
How to optimize a restaurant’s profitability?
There are several ways to optimize profitability: cost control, sales optimization, and operational efficiency. Foodgeek helps you by implementing a robust performance indicator tracking system that gives you complete visibility into your company’s profitability.
Sales optimization involves creating a solid culinary concept tailored to the market, an appealing wine and cocktail list, and enticing menus that convert interest into revenue. Increasing the average check and managing the time customers spend in the establishment are key factors for success. Operational efficiency is achieved through streamlined procedures and practical tools that enable your team to act quickly and consistently.
How to increase a restaurant’s revenue?
Increasing revenue is not just about attracting more customers. Foodgeek equips and guides operators by structuring realistic strategies tailored to their concept and operational reality. We help transform businesses to improve profitability and competitiveness.
We analyze menus and offerings to ensure they connect with the target clientele and market. It is common to find that a chef is operationally strong but not always focused on designing dishes that are both profitable and high-performing. We rework your offer to capture every available dollar from your existing customer base. We also focus on the in-dining experience, advising operators on how to improve comfort and space quality, while tightening cost control and profitability tracking.
How to recruit a head chef?
Recruiting a head chef requires a broad set of skills that few entrepreneurs fully master. The process starts by defining the strategic profile of the role: type of cuisine, service model, projected sales volume, leadership skills, and management capabilities. Next, identify the type of leader your business needs: a charismatic hands-on leader, a creative culinary visionary, a structured and disciplined chef, or a performance-driven manager. Foodgeek supports you in defining the role, screening candidates, conducting technical and operational evaluations, and most importantly understanding the professional behind the résumé. In many cases, we already have industry insight into a candidate’s profile, strengths, and reputation.
Why is my restaurant losing money even with strong sales?
This is one of the most common problems in the restaurant industry. Good sales figures can mask low profitability or declining profitability. Poor cost control and low visibility of performance indicators are often observed. We help you implement close monitoring of your profitability. We focus on the following parameters: unstable food costs, poorly designed pricing strategies, uncontrolled payroll, and a lack of standardization. Foodgeek quickly identifies where money is being lost… and, more importantly, how to optimize your profitability.
What are the key performance indicators or KPIs for a profitable restaurant?
Following an assessment of your existing systems, we offer training workshops and tools that will enable you to track these indicators and transform your restaurant into a successful business.
The key profitability KPIs to monitor are as follows:
- Actual versus theoretical food costs
- Variations in labor costs in the kitchen and dining room
- Gross and net margins
- Average bill breakdown
- Sales per hour worked
- Table turnover rate