Grow Your Profit With Mise Logic Consulting Services

Restaurant consulting for independent operators on Vancouver Island.

Financial & Menu Optimization • Operational Efficiency & Flow • Team Architecture & Training Systems

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Overhead shot of a restaurant table with burgers, fries, and drinks, colorful tiled floor background

Customized Solutions

Phase 1: Financial & Menu Strategy

Goal: Securing every dollar for higher profitability.

We analyze your financial health through COGS tracking, inventory auditing, and menu pricing.

Phase 2: Operational Flow & Logistics

Goal: Refining service standards for seamless front and back-of-house work.

We evaluate physical workflow and kitchen speed to remove bottlenecks during peak service hours.

Phase 3: Culture & Performance Management

Goal: Establishing robust leadership and consistent team training.

We replace management uncertainty with defined accountability structures and professional development. Pricing is customized based on your restaurant’s needs, scope of work, and timeline.

View Pricing Details

How I Help Independent Restaurants

Who This Is For

• Owners stuck at break-even and struggling with inconsistent cash flow. • Operators buried in high labor costs and unmanaged COGS. • Chefs and managers always on the line with no time to scale.

Ideal Partner Solutions

What You Can Expect

• Total transparency with a precise COGS breakdown and menu pricing strategy • Documented operational routines that remove chaos from your daily service • A realistic labor framework that stabilizes your staff and protects your bottom line

Our Three-Step Transformation

How We'll Work Together

We begin with a deep dive into your operations, followed by high-impact 90-day implementation cycles that target your biggest margin leaks and scale your systems.

Strategic Implementation Method

From High-Volume Kitchens to Restaurant Systems

I’m Aaron Turner, a Red Seal Executive Chef with 25+ years in high-volume, multi-unit, resort, and hotel operations. I’ve led teams across independent concepts, national brands, and resort properties, overseeing multi-million-dollar revenues while keeping food cost, labor, and guest experience in balance.

I created Mise Logic Consulting to help independent operators get the same level of structure and clarity used in top-performing kitchens. I specialize in menu engineering and COGS control, workflow and service audits, and building the systems, routines, and training that keep your restaurant running—even when you’re not on the line, on the floor or in the office