The Numbers

Results &
ROI

Profit improvement without increasing sales. That's the discipline we bring to every engagement.

Industry Context

The Stakes Have Never
Been Higher

60%
Of restaurants fail within the first year. 80% are closed within five years.
3–9%
Average pre-tax profit margin for full-service restaurants. One point of variance erases the bottom line.
38%
Of operators cite food cost as their #1 challenge — compounded by labor shortages and rising guest expectations.
Return on Investment

The Numbers Don't Lie

Annual Revenue5% Recovery10% RecoveryTier 2 Cost
$750K$37,500$75,000$36,000
$1.5M$75,000$150,000$36,000
$2.5M$125,000$250,000$60,000
$5M$250,000$500,000$120,000
$9M Resort$450,000$900,000Custom
* Recovery estimates based on industry-standard improvements in food cost, labor efficiency, and menu engineering. Results vary by operation.
Our Core Promise

This system is designed to improve profit without increasing sales — purely through tighter controls, smarter menus, and leaner operations.

3–8×
Typical client ROI multiple on consulting investment

If you're doing $2M per year and we recover just 5% of that profit, you've recovered $100,000 — for an investment of $36,000–$60,000 annually. That math works every time.

Where We Find the Money

The Four Levers
of Profit Recovery

◆
Food Cost Control
Most operations run 1–4 points above where they should be. We identify waste, portion drift, theft exposure, and purchasing inefficiencies — then build the systems to lock the number down.
Typical recovery: 1–3% of revenue
◈
Labor Optimization
Labor is the most emotional line item for operators — and the hardest to manage without a model. We build staffing frameworks tied to revenue, covers, and day-part so every schedule is defensible.
Typical recovery: 1–3% of revenue
◉
Menu Engineering
Your menu is a financial document. We reclassify every item as a Star, Plowhorse, Puzzle, or Dog — then price, position, and promote accordingly to move margin without moving price perception.
Typical recovery: 0.5–2% of revenue
◇
Beverage Profitability
Bar programs are often the highest-margin opportunity in the building — and the most underengineered. Cocktail costing, wine list analysis, and pour cost controls create fast, durable profit improvement.
Typical recovery: 0.5–2% of revenue
Client Voices

What Operators
Are Saying

"Add your client testimonial here — describe the specific results they saw and what it was like working with The Profit Table."

[Client Name] · [Restaurant / Property Name]

"Add your client testimonial here — describe the specific results they saw and what it was like working with The Profit Table."

[Client Name] · [Restaurant / Property Name]

Let's Find
Your Hidden Profit.

A 30-minute diagnostic call costs nothing. Leaving money on the table costs everything.

Schedule a Discovery Call