A restaurant cost audit that finds the margin, not just the problem.
Busy is not the same as profitable. I review prime cost, purchasing, waste, labour against covers and menu mix, then give you a 90-day plan your team can run — without discounting.
For restaurant owners, hotel F&B leaders, caterers and event venues in Toronto, Mississauga, Oakville, Burlington, Hamilton and across Ontario.
Who this audit is for
Independent restaurants
Full dining rooms but thin margins, and rising food and labour costs.
Hotel food and beverage
Outlets, room service and banquets that should add to GOP.
Catering and events
Quotes that win work but leave too little after food, labour and rentals.
Multi-unit operators
One or two locations underperforming the rest.
Where restaurant margin usually sits
Prime cost
Food, beverage and labour cost together, against revenue and against target.
Purchasing and inventory
Supplier pricing, order discipline, counts and variance.
Waste and yield
Prep yields, portion control and what goes in the bin.
Labour to covers
Covers per labour hour and schedules against real demand.
Menu mix
Which dishes make money, which sell, and what the menu pushes.
Banquet contribution
Event pricing, minimums and true cost per head.
What you receive
- 01
A ranked diagnosis — the biggest cost leaks first, with the numbers behind each.
- 02
A 90-day plan with actions, named owners and dates.
- 03
A weekly F&B scorecard — prime cost, food and beverage cost %, covers per labour hour and average check.
- 04
A debrief with the owner, chef and front-of-house lead.
One full year, five targets, all of them beaten
As general manager of Park Inn by Radisson Azerbaijan Baku, the hotel beat every annual target in 2014 and was named The Best Hotel 2014 — Deliver Results by Carlson Rezidor Hotel Group.
Three ways in, priced in writing
Revenue diagnostic
CA$750
A ranked diagnosis and a 90-day plan. Credited in full against a larger engagement started within 90 days.
See the diagnosticAnnual revenue optimization
CA$20,000 per year
A 12-month revenue optimization engagement for one property. Review pricing, demand forecasts, channel mix and revenue performance with your leadership team; agree priorities, monitor results and refine the action plan throughout the year. Scope, review cadence, responsibilities and any on-site requirements are agreed in writing before work begins.
Discuss scope →Additional specialist support
Quoted on scope
Separate mandates, such as pre-opening, operational transitions or on-site inspections, are scoped and quoted in writing.
Start a conversation →Answered plainly
What is a restaurant cost audit?
A structured review of prime cost — food, beverage and labour — plus purchasing, waste, menu mix and pricing, to find where margin is lost and what to fix first.
How do I lower food cost without cutting quality?
Start with purchasing, yields and menu mix before price. Most margin sits in waste, supplier terms, labour against covers and which dishes the menu pushes.
Do you work with independent restaurants, not just hotels?
Yes. The work covers independent restaurants, hotel outlets, banquets, catering and event venues.
How much does it cost?
The remote diagnostic is CA$750, credited in full against a larger engagement started within 90 days. On-site work in the GTA is scoped in writing.
Related: Restaurant and F&B revenue consulting · Mystery diner inspections · Hotel consultant, Toronto and GTA
Find the margin hiding in your kitchen and floor.
Over thirty years in the tourism, travel and hotel industry, including general manager roles carrying the full P&L. Cornell General Managers Program. Based in Oakville, Ontario; working across Canada. The introductory call is free and there is no obligation.
Greenmountains Trade Ltd. · Oakville, Ontario · +1 (289) 300-8985