Real restauants. Real numbers.
These are businesses we’ve helped build — including the two we run ourselves.
Lockeland Table
Prime cost 72.2% → 59.0%.
Net margin nearly doubled — 6.4% to 12.6% — in under
two years, via rebuilt labor scheduling, bar program overhaul, weekly fınancial review cadence.
Nectar Urban Cantina
Prime cost 67.1% → 58.2%. Profıtability grew 11.1% to 17.3% via tighter labor scheduling, recipe costing, hospitality training.
Tennfold Brewing
Prime cost 60.6% → 56.7%. Profitability improved 11.9% to 15.7% via inventory controls, purchasing discipline, weekly leadership accountability.
Casper’s Bistro
Prime cost 87.5% → 69.6%
in 6 months. Labor dropped 58.5% to 31.4%. Revenue grew 35%. Went from losing money every month to controllable profit — for the first time in its history.
87.5% → 69.6%
Casper’s prime cost drop in just 6 months.
35%
Revenue growth at Casper’s, from losing
money to profıtable.
$909k
Additional annual revenue generated
across Nectar and Tennfold.
+6.2 pts
Net margin improvement at Lockeland Table.
Every restaurant has it’s own story. The numbers may look different, but the conversation usually starts the same way: “Something feels off, but I can’t quite see where.” That’s a conversation we have every week.