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6-Point Restaurant Profit & Operations Assessment
Find out where your restaurant is losing money, time or operational capacity, and what to fix first.
A one-week, hands-on diagnostic of the numbers, systems and day-to-day operation behind your restaurant’s performance.
$495 CAD
No ongoing consulting commitment required.
What I Review
The assessment looks at six connected parts of the restaurant. I’m not scoring them in isolation. If something in one area points to a problem somewhere else, I follow it until the cause starts to make sense.
01
Financial Performance
Review sales, margins, prime cost and key operating expenses to understand where financial performance is strong and where the numbers deserve a closer look.
02
Cost of Goods + Menu Profitability
Look at food and beverage cost, recipe costing, purchasing, inventory, waste, pricing and sales mix for signs that margin is being left on the table.
03
Labour + Productivity
Review labour cost, scheduling, staffing levels and productivity against the business being done to identify where paid hours may not be producing enough value.
04
Operations + Workflow
Look at how work moves through the restaurant, from prep and opening through service, handoffs and closing, to identify bottlenecks, duplication and unnecessary work.
05
Systems, Routines + Training
Review the routines, checklists, training tools and operating systems the team relies on to see where expectations are unclear, inconsistent or overly dependent on individual people.
06
Leadership + Accountability
Look at management structure, ownership of responsibilities, communication and follow-up to understand whether the restaurant has the leadership routines needed to keep standards in place.
I Follow the Rabbit Hole
Restaurant problems rarely stay neatly inside one category.
If labour is high, the cause might be scheduling. It might also be prep structure, menu complexity, weak deployment or poor workflow.
If food cost is high, the problem might be purchasing. It could also be portion control, waste, pricing, recipe accuracy or sales mix.
I do not stop at the first number that looks wrong.
If something points somewhere else, I follow it until the cause starts to make sense.
The goal is not to find six problems. The goal is to understand what is actually driving the result.
What’s Included
The assessment is designed to give you a useful picture of what is happening in the restaurant without locking you into a larger consulting project.
Up to 6 Hours Inside the Restaurant
Time spent observing the operation, reviewing the space, watching workflow and talking through how the business actually runs.
Roughly 12 Hours of Total Consulting Work
Including preparation, on-site review, analysis, follow-up research and the written assessment.
Written Findings + Prioritized Action Plan
A clear summary of what I found, what deserves attention first and what I would recommend doing next.
60-Minute Review Call
We walk through the findings together, answer questions and make sure the priorities are clear.
No Ongoing Commitment
You keep the assessment and recommendations whether you choose to continue working with Mise Logic or not.
How the Assessment Works
The assessment usually takes place over roughly one week.
01
Initial Kick-Off + Financial Review
02
On-Site Observation + Diagnostic
03
Analysis + Synthesis
04
Assessment Delivery + Review Call
05
Ongoing Consulting Plan (Optional)
Find Out What’s Behind the Numbers
6-Point Restaurant Profit & Operations Assessment
$495 CAD
Up to 6 hours inside your restaurant. Written findings. Prioritized action plan. 60-minute review call.
No ongoing consulting commitment.