Operations & Systems
Restaurant operations consulting that works on a Saturday night
FOH/BOH workflow, staffing structure and SOPs that hold up on a busy night.
Most operational problems show up in the guest experience first: long ticket times, a slow bar, a host stand in the wrong place, a team that runs differently every shift. We start on the floor, watching real service, before recommending anything.
The goal is simple, repeatable systems your team will actually use, documented clearly enough that they survive staff turnover.
Scope
What’s included
On-site service assessment
Observation across shifts, front and back of house, to find where time, money and goodwill are leaking.
Workflow & layout
Station setup, ticket flow, bar wells, expo and host stand, arranged for the way the venue really runs.
Staffing structure
Roles, pars, scheduling logic and the management structure the venue needs at its volume.
SOPs & checklists
Opening, closing, side work, cash handling and incident procedures, written for the people who use them.
Technology review
POS, reservations, scheduling and inventory tools: what is worth keeping and what is getting in the way.
What you walk away with
Deliverables
Every engagement is scoped individually; these are typical outputs.
- Operational assessment report
- Staffing and scheduling model
- SOP manual and checklists
- Prioritized action plan
Pairs well with
Related services
Owner guides
Read before you call
Cheers to what’s next
Let’s make your venue the place to be.
Opening something new, fixing what isn’t working or planning what’s next: it starts with a conversation.
Schedule a consultation