Multi-site restaurant operations consultant.
The second and third locations are where many growing groups lose sight of the numbers. We help you turn what works in the first room into systems, standards and reports that hold across every site.
What we do together.
Standards that travel
Recipes, specifications, opening and closing routines and service steps written down, so every site works the same way.
One set of numbers
Sales, food cost and labour reported the same way for every site, so you can compare them week by week.
Site managers
Clear responsibilities, targets and a weekly review rhythm for each general manager.
Purchasing
Supplier terms and ordering coordinated across sites instead of negotiated one kitchen at a time.
The next opening
A roll-out plan for the next location, based on what the last one taught you.
Experience behind the work.
Denys Chernenko led F&B across three hotels with five outlets and a team of 75, and at an eleven-outlet international hotel in China with a team of 160. He also managed a franchised restaurant as general manager.
Common questions.
When does a group need this?
Usually when a second or third site opens, or when one site's numbers start drifting away from the others.
Do you work with franchise groups?
Yes. Franchise standards and reporting are familiar ground from managing a franchised restaurant.
How do we start?
Book a free 30-minute call. We talk through your sites and suggest a scope that fits.
Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
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