Hospitality Profit Recovery Consultant HOSPITALITY COST CONSULTANCY

P&L · MENU COSTING · WAGE COSTS — CHRISTCHURCH, NZ

Sustainable profit comes from structure, discipline, and clear financial insight.

One consultant, one client at a time. I work inside restaurants, cafés, and pubs to find the margin that's already in the business — in the cost of goods, the roster, and the menu.

Book a free initial call See packages & pricing

"Built from the kitchen up — focused on sustainable hospitality profit."

— Founder, Hospitality Profit Recovery Consultant

Your restaurant can be busy and still be losing money.

If you're doing $40,000 a week in sales but your food cost is 34% instead of 28%, that's roughly $2,400 a week disappearing into food cost.

That's over $120,000 a year.

We find and fix your COGS — and help put that money back in your account.

17
Years in hospitality operations
2–20%
Typical cost reduction range*
14–60
Days per engagement
1
Client at a time, by design

WHO WE ARE

Chef at 14. Co-owner at 20. General Manager at 25. Consultant at 31.

Hospitality Profit Recovery Consultant is a solo practice: business owners get one consultant, hands-on, from first review to final report — not a team handing the work between departments.

That consultant brings 17 years across every side of hospitality — Executive Chef, General Manager, and restaurant owner — with direct experience in menu development, food and wage cost control, budgeting, forecasting, and financial performance analysis.

The work has included owning and operating venues directly, and turning around underperforming businesses for other owners — moving them from uncertain margins to profitable, sustainable operations.

WHAT WE DO

Three ways into the numbers

Each service can run on its own, or combine into a full Profit & Loss review — see packages and pricing below.

Profit & Loss Consulting

FULL BUSINESS REVIEW

  • Full review of cost of goods, labour, menu costing, and wastage
  • Detailed breakdown of losses, margins, and operating costs
  • Cost-saving strategies with ongoing advisory support

Menu & Costing Consulting

RECIPE & GP ANALYSIS

  • Full menu and recipe costing, with gross profit evaluation
  • Accurate recipe cards and portion-control systems
  • Review of COGS, supplier pricing, and product selection

Wage Costs Consulting

LABOUR & ROSTER EFFICIENCY

  • Total wage cost and rostering efficiency review
  • Wage-to-revenue benchmarking and productivity analysis
  • Staffing strategies that protect service standards

SERVICES PROVIDED

Structured packages, clear investment

From focused two-week reviews to a full Profit & Loss program. Every engagement ends with a written report and practical, actionable steps.

Estimated investment — excludes GST unless stated
Package Timeframe Investment Setup Includes
Menu & Costing Consulting 14 days Starting from $2,800 + GST $250 On/off-site GP analysis, COGS & supplier pricing review, negotiation support
Wage Costs Consulting 14 days Starting from $2,550 + GST $200 Payroll & award compliance review, roster restructuring, on-site assessment
Full Profit & Loss Consulting 30–60 days Starting from $7,800 + GST $300 Complete P&L analysis, on/off-site assessment, comprehensive written report

*Many clients see overall cost reductions in the range of 2–20%, but results depend on business structure, market conditions, compliance, and how recommendations are implemented. Cost reductions are never guaranteed.

Upgrade option

Any two-week package can be upgraded to a full Profit & Loss program at any stage, subject to a revised scope and pricing review — with no additional setup fee.

Ask about upgrading

HOW IT WORKS

Two weeks, two stages

The base structure behind every engagement — timelines extend for the full Profit & Loss program.

WEEK ONE

On-site operational review

A comprehensive analysis of sales performance, cost of goods, labour, overheads, and service structure — completed on-site, working around your operation.

WEEK TWO

Strategy & implementation

A combination of on-site and off-site work: reviewing findings, consulting with key suppliers, and presenting tailored strategies alongside a clear financial report.

Founder of Profit & Loss Consulting

"My goal is simple: help hospitality businesses operate more efficiently, make informed decisions, and achieve sustainable financial performance."

MY STORY

Built from the kitchen up

  • Age 14

    Started in the kitchen, learning food, discipline, and teamwork from the ground up.

  • Age 20

    Became a restaurant co-owner — first-hand experience managing costs, staff, suppliers, and cash flow.

  • Age 25

    Stepped into General Manager, responsible for operational performance, budgeting, forecasting, and profitability across multiple venues.

  • Age 31

    Moved into consulting, bringing 17 years of hands-on experience directly to hospitality business owners.

A practical, numbers-driven approach — real-world solutions built to work within your existing team and structure, delivered one client at a time.

FAQ

Clear answers, transparent process

Everything you need to know before getting started.

Do you guarantee cost savings?+
No. While many clients see overall cost reductions of 2–20%, results are not guaranteed. Outcomes depend on business structure, market conditions, compliance, and implementation — my role is to identify opportunities and provide clear, practical strategies.
What types of businesses do you work with?+
Restaurants, cafés, pubs, and hospitality venues of any size — independent operators and multi-venue businesses looking for better cost control and clearer financial insight.
Will this affect service quality or staff morale?+
No. The focus is efficiency, structure, and systems — not cutting corners. Cost control should never come at the expense of service quality, food standards, or staff wellbeing.
What information do you need access to?+
Depending on the service, this may include:
  • Sales reports
  • Cost of goods data
  • Wage and roster information
  • Supplier invoices
  • Menu and recipe details
All information is treated confidentially.
Do you work on-site or remotely?+
Most engagements combine on-site and off-site work, so I understand day-to-day operations while completing detailed financial analysis.
How long does an engagement last?+
Menu & Costing and Wage Costs Consulting run 14 days each; full Profit & Loss Consulting runs 30–60 days. Specific timelines are confirmed before any work begins.
Do you work with more than one client at a time?+
No. I intentionally work with one client at a time, to ensure focused attention and hands-on support throughout the engagement.
Is my financial information kept confidential?+
Yes. All information shared is treated as strictly confidential and used solely to deliver the agreed consulting services.
What happens after the consulting period ends?+
You receive a comprehensive written report with findings, recommendations, and actionable steps. Ongoing advisory support can be arranged, with no obligation.
Is this only for struggling businesses?+
Not at all. Many clients are already trading successfully and want to tighten margins, improve systems, and gain clearer financial insight for long-term sustainability.
How do I get started?+
Get in touch using the enquiry form below to arrange an initial discussion — confidential and obligation-free, to confirm whether the service is the right fit.

GET IN TOUCH

Every enquiry starts with understanding your business

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