Restaurant Profit Recovery
Recover the Profit You're Already Earning.
We help multi-unit restaurant companies find, recover and protect profit being lost through purchasing, contracts, pricing, rebates, yield and operating costs.
Restaurant Profits Don't Disappear All at Once.They Leak Out One Invoice at a Time.
A few cents of price drift. A contract provision that leaves you exposed when the market changes. A missed rebate. An unnecessary fee. An off-contract purchase. A supplier increase that never came back down. Or a new product that costs less per case—but unexpectedly produces a lower yield.
PRICE DRIFT
Small increases accumulate across hundreds of purchases.
CONTRACT LEAKAGE
Negotiated pricing, allowances and terms aren't always what gets invoiced.
OFF-CONTRACT BUYING
Substitutions and unauthorized products quietly increase costs.
MISSED CREDITS & REBATES
Money the restaurant earned never makes it back to the P&L.
YIELD & USAGE LOSS
The lowest invoice price isn't necessarily the lowest actual cost.
The Question Isn't Just What You're Paying.
It's What You're Actually Getting and What Risks You're Carrying Along the Way.
Find It. Prove It. Recover It. Protect It.
01 — FIND IT
We examine purchasing data, invoices, contracts, pricing, product specifications, rebates, fees and operating practices to identify where profit may be leaking.
02 — PROVE IT
We establish the baseline and quantify the opportunity using the restaurant company's actual data.
No theoretical savings. No guessing.
03 — RECOVER IT
We work to turn identified opportunities into actual financial results through pricing corrections, credits, sourcing changes, negotiations, contract improvements and operational changes.
04 — PROTECT IT
Savings aren't valuable if they disappear six months later. We help monitor the changes that can erode results and identify emerging cost risks before they become expensive.
Real Results Real Savings
We Don't Just Look for Lower Prices.
We Look for the Real Cost.
Profit can be affected by contract terms, yield, rebates, fees, purchasing behavior, market exposure and other variables that aren't obvious from the price printed on an invoice.
Thriving Restaurants looks beyond purchase price to identify where money is being lost, where risk is hiding and where profit can be recovered or protected.
WHAT WE EXAMINE
We Follow the Money.
Restaurant profitability is affected by much more than food prices. We examine the costs, agreements and operating decisions that determine what you're actually paying.
FOOD & BEVERAGE
Pricing, specifications, yield, sourcing and market exposure.
DISTRIBUTION & PRICING
Markups, fees, price changes, order guides and purchasing compliance.
CONTRACTS & REBATES
Pricing protections, rebates, credits, incentives and contractual exposure.
PACKAGING & SUPPLIES
Disposables, packaging, smallwares and other frequently overlooked expenses.
CHEMICALS, LINEN & EQUIPMENT
Chemical programs, dish machines, linen, equipment and related operating costs.
INVENTORY, YIELD & OPERATIONS
Product yield, waste, substitutions, purchasing behavior and operational decisions that affect true cost.
