Operational Restructuring

We recalibrate staffing structures across FOH, BOH, and admin layers using role rationalization, workload indexing, and shift cycle simulation—delivering a lower fixed payroll base with dynamic surge elasticity, while preserving brand-aligned guest service standards.

We overhaul menu architectures through cross-variable analysis of item-level profitability, kitchen throughput friction, and cannibalization effects—enabling operators to eliminate margin drag, rebalance prep load, and boost per-cover contribution across dining formats and dayparts.

We restructure procurement logic and par levels by triangulating consumption velocity, spoilage decay curves, and supplier volatility—cutting dead stock, freeing cash tied in shelf assets, and enhancing just-in-time kitchen resilience across multi-unit networks.

We reengineer HVAC, refrigeration, and lighting controls by benchmarking thermal loss patterns, equipment duty cycles, and occupancy variance—delivering sustained reduction in energy spend without compromising safety, compliance, or guest comfort thresholds.

We rebuild back-of-house production flows using critical path mapping, bottleneck diagnostics, and prep-station logic realignment—resulting in shorter cycle times, reduced cross-contact risk, and improved culinary execution velocity during peak operational throughput windows.

We analyze transaction data across dine-in, delivery, kiosk, and catering channels—attributing true cost-to-serve per mode, isolating promo distortion, and reconfiguring pricing ladders to expand margin bandwidth across both physical and digital customer interfaces.

We audit the utilization of physical assets—kitchen equipment, POS terminals, storage zones—using output-per-foot and throughput-per-kilowatt metrics to drive reallocation, retirement, or retooling strategies that increase productivity per capex dollar deployed.

We evaluate supplier portfolios using fulfillment precision, lead-time volatility, and unit cost performance against market indices—consolidating SKUs, renegotiating service level tiers, and embedding procurement controls that increase margin resilience and operational continuity.

We implement adaptive service pacing models aligned to table-turn goals, kitchen capacity, and real-time footfall—balancing throughput and experience metrics across multiple dayparts to increase revenue density without triggering kitchen fatigue or customer churn.