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Your operation is leaking margin you can't see.
Most independent San Diego restaurants are losing 2 to 4 points of margin they can't see from inside the operation. I find it in your own numbers, stop it, then build the systems that keep it closed. Fifteen years running the floor and the P&L at San Diego's best rooms, now on your side of the table.
if we can't find a leak big enough, you don't pay anything.
First we find your money. Then you keep it.
Margin Recovery
Your margin is leaking somewhere you can't see from the floor, and by the time it hits the P&L, the money's gone. I pull your POS, labor, and invoice data apart and hand you a ranked map of exactly where the points are going, in dollars. Then I stay on your numbers and keep the leak closed, catching the next one before it costs you.
Explore Margin Recovery →Systems, built to last
Whether you're opening in 90 days or running on instinct for years, a concept only becomes a machine when the systems exist underneath it. I build them from the ground up: service model, SOPs, training that sticks, and floor leaders who can run a shift without you. Michelin-level rigor made practical for independents.
Explore Hospitality Excellence →One simple path to the numbers.
Book a free audit call
Thirty minutes, operator to operator. Tell us where it hurts, the numbers or the floor.
We diagnose
Your POS data for margin, your floor and team for service. Evidence, not opinions.
You get a clear roadmap
Ranked, dollarized, and doable. Then I can stay on to help you run it and keep the leak closed.
Margin Wins Across San Diego — The Work in Numbers
Three margin recoveries from fifteen years inside these operations, a Gaslamp restaurant group, a boutique-hotel F&B program, and a North Park bar, run as the operator accountable for the P&L. Anonymized, numbers real. Here's what the data turned up, and what came back, in points and dollars, not adjectives.
Recovering prime cost drift across a 3-unit Gaslamp group
Running 6+ points above target with no unit-level visibility. Isolating theoretical-versus-actual food variance and over-scheduled mid-week labor, then rebuilding par and prep discipline around the data, recovered roughly $31K a month across three units.
Labor model rebuilt for San Diego's July 2026 wage ordinance
A sub-100-room F&B operation facing margin compression from the new wage floor. Demand-based scheduling tied to Toast sales-per-labor-hour benchmarks protected service standards while resetting the model for the new cost base.
North Park beverage program repriced around pour cost
Pouring on instinct, not pour cost. Menu engineering of the cocktail and wine list, supplier renegotiation, and spec-driven pour controls repositioned the program around its highest-margin SKUs — pour cost fell 7.1 points with no guest-facing price increase.
Let's find your margin leak before next month's P&L.
A free 30-minute call, operator to operator. We'll pressure-test where your numbers say the money's leaking — and you'll walk away with at least one fix worth more than the call.
Book a Free Audit Call →.svg)
Operational intelligence for best-in-class hospitality.
Margin optimization and recovery specialist for independent restaurant groups, hotels and high-volume bars.
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Diagnostics-first hospitality consulting · San Diego, CA