Restaurant Profit Consultants
From free calculators to done-for-you consulting. We help restaurants recover lost money by attacking food cost, waste, and operational inefficiencies. Start with free tools, move to our e-book system, upgrade to software, or hire us to fix it for you.
We don't just give you a spreadsheet. We install systems that your staff can actually use during a busy Friday night service.
Implement recipe costing cards and theoretical vs. actual variance tracking that actually works on the floor.
Food Cost Calculators →Simple tracking systems that pinpoint exactly where your product is going before it hits the garbage.
Waste Tracking Templates →Tighten inventory controls and cash handling procedures to stop internal bleeding immediately.
Theft Prevention Templates →Stop supplier creep. We audit your invoices and negotiate better terms with your vendors.
Our Consulting Services →Optimize your menu mix to push high-margin items and remove the losers that are dragging you down.
Menu Engineering Tools →Smart scheduling templates and labor cost trackers to keep your prime costs in the sweet spot.
Labor Planning Tools →Focusing on top-line sales while prime costs eat your margins.
Trusting POS tracking without verifying actual inventory usage.
Ignoring the "pennies" on supplier invoices that add up to thousands.
Thinking you can "grow your way out" of operational leaks.
Our Philosophy
Restaurant Profit Systems focuses on the four core reasons restaurants stay busy but broke: restaurant profit problems, food cost issues, menu pricing mistakes, and cash flow leaks.
We've been in the weeds. We know what it's like to have a full dining room but an empty bank account. Restaurant Profit Systems was built to bridge the gap between "good food" and "good business."
Our consultants are former owners and GMs who have turned around failing concepts. Hire a restaurant profit consultant or use our tools to fix it yourself, permanently.
Meet Our TeamWhether your food cost is too high or labor is eating your margins, start here.
The complete playbook for finding and fixing profit leaks. 8 modules. Real spreadsheets. No fluff.
Get the E-Book →Update food costs once — your entire menu reprices automatically. Never guess again.
See How It Works →Professional-grade spreadsheets for food cost, labor, card fees, and more. No login required.
Browse The Vault →What should my food cost percentage be? How do I calculate prime cost? Free spreadsheets with the answers.
Excel spreadsheets to track food cost, labor, card fees, delivery margins, and more.
Side-by-side breakdowns of restaurant POS systems, booking apps, and equipment vendors.
Most owners have no idea how they show up when customers search. If you're busy but not making money, weak visibility and weak conversion can be part of the bleed. Get your free Online Health Grade in 60 seconds.
Check My Restaurant's Grade →Powered by Owner.com • No credit card required
Most restaurants bleed $5K–$30K per month through invisible leaks like portion drift, supplier price creep, bad menu pricing, and labor inefficiency. Our free calculators help you find the leaks, or our restaurant turnaround consulting can fix it for you.
Industry standard is 28-35% for food cost, but the right number depends on your concept. Fast casual can run higher (32-38%), fine dining lower (25-30%). Use our Prime Cost Calculator to find your actual number.
Start with a Recipe Cost Card that lists every ingredient, its portion size, and current vendor price. Factor in yield loss using a Yield Test Calculator. Then add your target margin to set the menu price.
Yes. Every calculator and template in The Vault is 100% free to download. No credit card, no trial. We make money when restaurants upgrade to done-for-you services like the Live Menu Engine.
Industry intel and curated resources to keep your operation running lean.
Daily operator notes, quick fixes, and real talk on saving money without killing quality. Fresh insights pulled from the industry floor.
Read the Blog →Curated guides, checklists, and deep-dive articles on food cost, labor, menu engineering, and everything that moves the needle.
Browse Resources →Start with one system: menu pricing, food cost, or labor. Stack the rest later.