Tell us about the service you are worried about

Fees and engagements

Engagement	Shape	Basis
Service visit	One day, two consultants, four-page written read	Fixed fee, billed whether or not work follows
Menu engineering	6 weeks	Fixed fee agreed after the service visit
Back-of-house operations	8–10 weeks	Fixed fee
Pre-opening	20 weeks, staged	Fixed fee by stage, re-cost included
Line training	2 days in your kitchen	Day rate
Ninety-day re-measure	One day	No charge, in every contract

We do not work on a percentage of savings. It sounds attractive and it aligns us with cuts that look good for two quarters and cost you a cook.

Ask us

Restaurant and neighborhood What kind of operation Independent restaurant Two to eight unit group Hotel or club dining High-volume casual Pre-opening project Covers on a busy night, and the service that worries you If one number had to improve, which one? Food cost percentage Ticket time at the pass Prep hours per hundred covers Waste weight per week Cost variance between sites Not sure yet Anything else worth knowing

Send enquiry

If the honest answer is that you cannot afford a consultant this year, say so in the notes. We publish enough of the method that a chef with a spreadsheet and five evenings can do the costing part alone, and we would rather point you at it than sell you a visit.