Fractional CFO for Restaurants & Hospitality Groups in Chicago
Some of the thinnest margins we work in, and some of the least reliable reporting. We connect your POS, inventory and scheduling into numbers you can run the week on.
Three things most Restaurants & Hospitality businesses can’t answer.
Prime cost shows up a month late.
Food, beverage and labor decide whether you make money. The number usually arrives after the week that mattered is gone.
Locations don’t compare.
Once you have more than one, the P&Ls rarely track costs the same way. You fix the numbers before you can read them.
Menu engineering runs on instinct.
Which dishes make money once real food cost and labor time are counted is usually a guess dressed up as a menu review.
The office, applied to Restaurants & Hospitality.
What restaurant owners ask us
How is this different from what our POS reports?
Your POS tells you what sold. It doesn’t tell you what it cost to sell once food, beverage and labor are counted, and it doesn’t compare locations cleanly. We build the layer that does.
Can you help us decide on a new location?
Yes. Real numbers from the locations you already run, not a hopeful guess. We build the location view and then model the next one.
We’re a single owner-operated restaurant. Still a fit?
The Read is built to answer that honestly before you commit. Thin margins make prime cost matter at one location as much as ten.
Do you work with our POS or inventory system?
Yes. Toast, Square, Restaurant365, MarginEdge and others. We build on what you run.
What if I’m thinking about selling in a few years?
Then start earlier. Buyers pay for earnings they can verify, and most of what we do is make earnings verifiable. Eighteen months out changes the number. Sixty days out just makes diligence less painful.
Every engagement starts with a Read.
If it doesn’t find more than it costs, you don’t pay for it.