Restaurant P&L Management
Stop guessing and start managing your restaurant by the numbers.
Book a Free Strategy CallThe Challenges You Face
Sound familiar? You are not alone.
No Financial Clarity
You know you are busy but have no idea if you are actually making money.
Rising Labour Costs
Wage bills climbing faster than revenue, squeezing margins from both sides.
Uncontrolled Overheads
Energy, rent, insurance, and supplies eating into profit with no strategy to manage them.
Cash Flow Pressure
Money comes in but seems to disappear before you can reinvest in the business.
What We Deliver
Practical expertise that drives measurable results.
P&L Deep Dive
Line-by-line analysis of your profit and loss to identify exactly where money is being made and lost.
Prime Cost Management
Get your food cost and labour cost working together within a sustainable prime cost target.
Break-Even Analysis
Know exactly how many covers or how much revenue you need each week to cover costs and start profiting.
Financial Dashboards
Simple weekly tracking tools so you always know where you stand without waiting for month-end accounts.
How We Work
A clear process from first conversation to measurable results.
Financial review
We gather your P&L, bank statements, supplier invoices, and payroll data for a complete financial picture.
Cost analysis
We calculate your true food cost, labour percentage, and overhead ratio against industry benchmarks.
Improvement plan
We identify quick wins and structural changes to bring your costs in line and improve profitability.
Weekly tracking
We set up simple dashboards and review financials with you weekly until the improvements are embedded.
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Frequently Asked Questions
Common questions about this service.
What should my food cost percentage be?
It depends on your concept, but most restaurants should target 28-35% food cost. More important is your prime cost (food + labour) which should ideally sit below 65% of revenue.
I do not have detailed financial records. Can you still help?
Yes. We often work with operators who have limited records. We can build a financial picture from bank statements, supplier invoices, and EPOS data, then set up better tracking going forward.
How is this different from what my accountant does?
Your accountant reports on what happened. We work with you in real-time to change what happens next. We focus on operational decisions that affect your P&L week by week, not just the annual accounts.
Ready to Get Started?
Book a free strategy call to discuss how we can help.