Commercial Performance

Revenue is up. Profit is flat. Nobody can tell you why.

Your menu has grown by 15 items in 2 years but GP has dropped 3 points. Your suppliers have not been reviewed since you opened. Your kitchen is busy but your pass is chaos. Labour is eating margin because the menu is too complex to execute consistently.

I have seen this in every type of hospitality business. The symptoms vary. The cause is usually the same: nobody has looked at the commercial engine as a whole.

I fix that.

I dig into your P&L, your menu, your suppliers, your labour model, your waste, and your covers. I find where the money is leaking and build the controls to stop it.

What I do:

Menu engineering. Strip out the margin killers. Redesign for GP, speed, and consistency. Supplier audit and renegotiation. Better terms, better specs, better accountability. Labour modelling. Match hours to demand. Cut the fat without cutting the service. Waste tracking. Find the leaks. Build the systems to catch them. Pricing and yield. Make sure what you charge reflects what it costs.

The goal is more profit from the same revenue. Or the same profit from less effort. Usually both.

If your P&L is not making sense and you need someone to find out why, let's talk.