In most restaurants, the menu is treated like art. It reflects a chef’s vision, a brand’s personality, and a guest’s expectations. Yet the truth is less romantic. A menu is first and foremost a financial document, one that determines whether the operation thrives or quietly bleeds out. Far too many restaurants fail not because their…

How I Helped a Restaurant Group Save $48,000 in 90 Days and How You Can, Too When a multi-location restaurant group brought me in, they were not looking for a cost-cutting initiative. Their leadership team believed the problem was operational complexity, not financial inefficiency. They were growing rapidly and knew their systems could not keep…