Restaurant Food & Operating Cost Consulting
You may know that costs have risen without knowing how much comes from purchasing, volume, or day-to-day operations. A cost review helps you separate those questions and decide where further work would help.
A decision worth examining
This work can support an owner who needs to understand a change in food costs or review the relationship between sales and operating expenses. Michael starts with the decision you face and the records you have. He distinguishes recorded costs from estimates so you can judge the limits of each comparison.
The review
The agreed review may include food purchases, inventory summaries, labor costs, and sales for matching periods. Michael asks about stock movements, waste, supplier changes, and unusual expenses before interpreting a percentage. If the records do not support a conclusion, he identifies the missing information and a way for you to collect it.
Questions to bring
- Are you comparing purchases or food usage with sales?
- Did changes in inventory or timing affect the cost comparison?
- Which operating changes would you test before making a wider commitment?
The work you can agree on
A scoped review can include a cost summary, documented assumptions, and a short sequence of investigations or operating trials. You and Michael agree on the records and output before work begins. This engagement concerns restaurant operations; you should use qualified accounting, tax, or investment advisers for those services.
Start with the context
The Pass is Michael Park’s consulting practice, based in Southern California and open to working with independent operators beyond it. For the first conversation, share a short description of your restaurant and the decision you face. Keep financial records, employee details, and guest information out of the inquiry form. Michael will discuss scope and data handling with you before requesting records.
Discuss your restaurant