Restaurant turnaround consultant.
When a restaurant or F&B operation is losing money, the first job is to find out exactly where, and stop it. Then the plan is rebuilt so the business can stand on its own.
What we do together.
A clear diagnosis
The P&L read line by line, with the few numbers that explain most of the loss.
Stop the leaks
Immediate actions on food cost, labour, waste and pricing, ordered by how much each one is worth.
Cash and suppliers
A short-term view of cash and a plan for the supplier conversations that need to happen.
Rebuild the model
Menu, opening hours, staffing and costs set to what the room can actually sell.
Team and routine
Weekly reviews and a clear owner for each number, so the fixes hold after we step back.
Experience behind the work.
As general manager of a $3M franchised restaurant with 65 staff, Denys Chernenko raised revenue by 8%, margin by 9 points and covers by 11%, and halved staff turnover. These are past results, not a promise about yours.
Common questions.
What do you need from us to start?
Your last few months of P&L statements, sales reports and supplier invoices. The more recent the numbers, the faster the diagnosis.
Do you work remotely?
Yes. The work is delivered by video call and shared documents, for operators anywhere in the world.
How do we start?
Most operators start with the Operator's P&L Teardown: 90 minutes through your numbers, plus a written one-page plan, for $450 USD. If more support makes sense, we scope it from there.
Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
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