Find the Margin Your P&L Is Hiding

Before I started Maritato Restaurant Consulting, I spent six years inside Chick-fil-A as a Director of Operations and Grand Opening Team Lead, running high-volume restaurants and a team of around 120 people. These are operations where a single point of labor or food cost shows up in the numbers fast, and you learn to catch it early. The restaurants I ran ranked in the top 10% in the country for both profitability and speed of service.

That kind of operation teaches you to see a P&L as a live picture of what's happening on the floor, not a report you file once a month. Where the labor schedule is fighting the volume. Where food cost is telling you something about portioning or waste. Where a single line item is quietly off.

Most owners I talk to are running good restaurants. They're just too close to the floor to read the numbers the way someone on the outside can, and they've never had an operator sit down and walk the P&L with them line by line. That's what I do.

I always start everyone out the same way. A free P/L audit. This always me to get to know you and your business before any paperwork is signed.  Bring your latest P&L . A photo of a printout is fine.  

Then we do a deep dive into the numbers. I will produce reports and action items that will put real dollars back into your business.  If I don't find 5X my fee, in opportunities, you will receive a 100% refund. 

You make the fixes. You keep the margin. I am in your corner as much or as little as you want.