For multi-unit restaurant operators and regional chains
We find what's costing you. Then we fix it.
Most restaurant groups are leaving $500K–$5M on the table every year — in labor, procurement, and vendor contracts. We identify exactly where, build the capture plan, and implement it alongside your team.
I’ve run restaurants. I’ve run the numbers at McKinsey. I’ve sat in the C-Suite at Borden Dairy managing national procurement across hundreds of locations. And I’ve built my own multi-unit hospitality group from a single location in Dallas into a diversified portfolio.
That combination — operator instinct plus institutional financial rigor — is what makes this different. I don’t just identify what’s wrong. I know how to fix it, because I’ve had to fix it myself.
My work with restaurant groups focuses on three areas where the money actually is:
Labor & Scheduling Optimization — the single largest controllable cost in most operations
Vendor & Contract Negotiation — national accounts, local suppliers, and service contracts
GL-Level Financial Diagnostics — building the reporting infrastructure to see where you’re bleeding before you can stop it
We start with a full financial audit: recast your chart of accounts, evaluate GL-level performance across every location, and size exactly what's recoverable in year one. You see the opportunity before you commit to anything
Benchmark
We build an internal benchmarking study across all your locations — identifying best-in-class performance on every line item and surfacing the outliers. Most groups have never seen their own operations this clearly.
Build The Plan
We design a savings capture roadmap with realistic timelines, prioritized by impact and feasibility. No vague recommendations — a specific plan, by line item, by location.
Services
Unlock the Path to
Exceptional Growth
Our passion lies in taking your business to new heights of success and creating a new platform for founders/sponsors to realize their dreams. Let’s embark on a journey together to unleash the full potential of your business:
In a little over a decade husband and wife duo, Richard Thomas and Chalon Clark went from having a single restaurant location in Dallas to a diverse portfolio of ...