A fractional operations director for your restaurant
You're the owner, the GM, the buyer, the scheduler, and the backup line cook. Nobody is watching labor and food cost every week, so the numbers show up a month late, after the money is already gone.
I've been that owner. I ran a 4-unit, an 11-unit, and a 5-unit restaurant group with more than $20M in combined revenue and opened 28 restaurants. I'm a CIA-trained chef and a former Aramark Executive Chef. Now I do the ops director job for independent restaurants, for less than a full-time hire.
Every week
- An on-site visit. I walk the shift, the line, the walk-in, and the schedule. You get a short written list: what I saw and the 3 things to fix this week.
- A numbers review. Sales, labor %, food and beverage cost %, and prime cost on one page. We go over it together in 30 minutes.
- Manager coaching. I work with your GM, kitchen manager, and shift leads so the shift runs without you.
- Systems as needed. Recipe costing, order guides, pars, prep lists, schedules built to sales, opening and closing checklists.
Plans
| Plan | Price | Includes |
|---|---|---|
| Core | $1,500/mo | One location. Weekly visit (about 2 hours), weekly numbers review, text support |
| Operator | $2,250/mo | One location. Weekly half-day visit, numbers review, manager coaching, one system built each month |
| Group | $3,000/mo | 2 or 3 locations. Rotating weekly visits, combined weekly dashboard, monthly owner P&L meeting |
Three-month start, then month to month. Mileage in Whatcom and Skagit is included.
Who it's for
Independent restaurants, bars, and cafes in Whatcom, Skagit, and north Snohomish County, roughly $750K a year and up, and small groups of 2 to 5 units.
Let's talk
Book a free first visit. I'll walk your operation with you and tell you what I'd fix first.
- Emailjhendu@gmail.com
Questions
How is this different from the $99 plan?
The $99 New Client Package is a light monthly plan: one on-site consultation, then a monthly health check report and menu price check. Fractional ops means I'm in your building every week, working with your team.
Why three months to start?
Changes to labor and food cost take a few cycles to show up in the numbers. After that, you can stop anytime.
Will you promise a savings number?
No. I'll show you the math with your own numbers, but every restaurant is different.
Do you work in Seattle?
Yes. Outside Whatcom and Skagit, travel is quoted up front.