The Unfair Advantage Your Competition Fears
Data-Driven Systems. Forensic P&L Precision.
ACF Certified Executive Chef | Executive Pastry Chef | Culinary Administrator
Stop The Bleed
Inventory Management: We audit invoices and purchasing controls to identify where product is lost.
Portion Control: We audit your prep standards to ensure consistency is protecting your margins.
Waste Tracking: We analyze systems to catch high-cost errors before they become habits.
Tighten The Line
Workflow Analysis: We audit kitchen stations and production schedules to consolidate labor.
Labor Alignment: We review scheduling to ensure flexing and to eliminate overstaffing during lulls.
SOP Analysis: We analyze operational standards rather than writing generic handbooks.
Price For Profit
Dish Costing: We look at your top 20 sellers to ensure maximum contribution margin.
Strategic Pricing: We find the "sweet spot" where guests feel value but your bottom line grows.
Menu Psychology: We provide the placement rules that guide diners toward high-margin items.
Engagement Principles
Architecture, Not Execution: We design structural blueprints; your team executes the plan.
Data Over Opinions: We don't deal in personal preferences; we analyze data to ensure profitability.
Billing Protocol: Audits require a 50% mobilization fee, with the balance due upon report.
Consulting Services
Restaurant Consultant | One-Day Operational Audit | The Apex Operational Suite
Areas Served
Queens | Brooklyn | Long Island | Westchester | NYC (Excl. Manhattan)
PSI Restaurant Consulting
Bayside, Queens, New York 11361
Phone: (516) 761-6579
Email: phil@psirconsulting.com