Restaurant Operations Consultant for Food Business Owners
As a restaurant profit consultant and operations consultant with real restaurant experience, I help food business owners improve food costs, staffing efficiency, delivery platform economics, SOPs, and daily execution. Restaurant consulting built on real operator knowledge, not theory.
Built for Owners Who Know the Pressure of Real Operations.
Running a restaurant is one of the hardest businesses to operate. Thin margins, high turnover, unpredictable volume, and the constant pressure of daily execution — it's not for the faint of heart.
Most business consultants have never worked a shift, managed a kitchen, or dealt with a vendor shortage on a Friday night. Cornelius has. That experience shapes every recommendation he makes.
His restaurant consulting is built around practical, operational solutions — not theory. Whether you need to get your food costs under control, build better kitchen systems, or figure out if your delivery strategy is actually profitable, the work starts with understanding your specific situation.
Restaurant Consulting Focus Areas
Food Cost Review
Analyze your actual food costs against your targets. Identify where you're losing margin and build systems to control it.
- Cost-per-plate analysis
- Waste reduction strategies
- Vendor pricing review
- Portion control systems
Menu Profitability
Understand which menu items are actually making you money — and which ones are costing you.
- Menu engineering analysis
- Pricing strategy
- High-margin item positioning
- Menu simplification
Staffing Structure
Build a staffing model that matches your volume, controls labor costs, and creates accountability.
- Staffing level analysis
- Role definition and clarity
- Scheduling optimization
- Labor cost management
Delivery Platform Strategy
Understand the real economics of third-party delivery and build a strategy that protects your margins.
- Platform fee analysis
- Menu pricing for delivery
- Packaging and quality control
- In-house vs. third-party strategy
SOPs & Kitchen Workflow
Document your kitchen processes so operations are consistent regardless of who's on shift.
- Opening and closing checklists
- Kitchen station SOPs
- Food safety documentation
- Prep and service workflows
Customer Experience
Build service standards that create consistent, positive customer experiences and drive repeat business.
- Service standards documentation
- Guest experience mapping
- Complaint resolution systems
- Review and feedback management
Cash Flow & Pricing
Get clear on your cash position, understand your break-even, and price your products to actually make money.
- Break-even analysis
- Cash flow forecasting
- Pricing strategy review
- Revenue and expense tracking
Operations Cleanup
A comprehensive review of your restaurant's operations — identifying what's working, what isn't, and what needs to change.
- Full operational assessment
- Priority action plan
- Quick wins identification
- Long-term systems roadmap
If You Run a Food Business, This Is Built for You.
What to Expect
Initial Strategy Call
15-minute call to understand your restaurant's situation and identify the most pressing issues.
Operational Assessment
A structured review of your operations, financials, and systems to identify gaps and opportunities.
Action Plan
A clear, prioritized plan with specific recommendations tailored to your restaurant.
Implementation Support
Hands-on guidance to implement the changes and build systems that stick.
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Ready to Get Your Restaurant Running Better?
Start with a 15-minute Restaurant Systems Snapshot. We'll talk through your restaurant's specific challenges and identify the right starting point.
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