A tiny 3% variance in your food costs can mean the difference between a profitable month and a net loss. We optimize your back-of-house tech stack to reveal your real margins, track your inventory accurately, and instantly protect your bottom line.
Recipes aren't tied to real sales, so counts drift week over week and nothing reconciles.
Items get double-created, units get mixed up, and price changes slip through unnoticed.
You see a number in xtraCHEF — but you don't trust it, so you don't act on it.
A top-to-bottom review of your Toast and xtraCHEF setup — identifying mismapped items, broken recipes, and duplicate vendors, with a clear remediation plan.
Build out your highest-volume recipes with correct units, waste factors, and vendor pricing so inventory deductions actually match reality.
Monthly invoice review, price-change flagging, and reconciliation so your food cost number stays trustworthy — not just accurate on day one.
Start with a cleanup, then keep it clean. Every plan is scoped to your operation.
A comprehensive, top-to-bottom technical architecture build. We clean up years of broken data, align your vendor mappings, and build out your core high-volume recipes so your inventory and Actual vs. Theoretical (AvT) cost-tracking functions flawlessly.
Ongoing database maintenance and invoice exception resolution to ensure your data stays pristine, your inventory remains accurate, and your food cost numbers stay trustworthy after the initial buildup.
A true fractional operational partnership. Everything in Autopilot, plus deep-dive variance analysis and strategic leadership insights to actively reverse profit losses and protect your bottom line.
A 2% drop in food cost on $1M in revenue is $20,000 back in your pocket.
That's the difference between software that costs you money and software that pays for itself many times over.
I'm a Florida-based restaurant systems consultant working directly with independent operators using Toast POS and xtraCHEF. My background is in the weeds of back-of-house data — recipes, invoices, inventory counts, variance reports — the unglamorous work that makes food cost numbers actually mean something.
I work with a small number of restaurants at a time so every client gets real attention, not a ticket queue.
We'll talk through your current Toast & xtraCHEF setup and where the data is breaking down — no pitch, no pressure.
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