Case studies
Three engagements that show how we work: what was broken, what we changed, and what it produced.
Fine dining · 2 units
Problem
Strong reviews, weak margin. Food cost above 38% and a menu that the kitchen could not execute at volume.
Solution
Full menu engineering, supplier renegotiation and new prep standards with a rebuilt costing model.
Result
Profitability restored in two quarters without raising average check.
Hotel · 92 keys
Problem
Restaurant and rooftop operating as cost centres, with no clear concept and heavy labour overrun.
Solution
Repositioned both outlets, redesigned staffing model and installed KPI reporting for the GM.
Result
F&B turned from subsidy to contributor within one season.
Fast casual · 1 → 6 units
Problem
A single profitable location with no manuals, no operating standard and no financial model to scale.
Solution
Built SOPs, training programme, unit economics model and a staged expansion and funding plan.
Result
Five new units opened on schedule with consistent margins across the estate.