Most restaurant owners search for ways to reduce food cost, improve profit, and increase sales, especially because the industry is known for high failure rates. But the real numbers show something different. About 17 to 27 percent of restaurants close in the first year, about half make it to year five, and more than a third reach year ten. Success is possible, but only when the fundamentals are watched closely and issues are addressed early.
Restaurants tend to struggle in a few predictable areas. Food cost slowly creeps up, menu mix changes, waste becomes normal, and vendor pricing rises without anyone noticing. Small problems turn into thin margins. Money leaks are another issue. Untracked comps, portion variance, prep yield, delivery fees, and labor inefficiencies drain cash without being obvious. Many restaurants also leave sales channels unused. Catering, off-premise, preorders, specials, and simple upsells can stabilize revenue, but owners are often too busy to explore them. And when the market shifts, the restaurants that review pricing, menu strategy, and promotions adapt better than those that stay still.
Our team has opened concepts, operated them, survived slow seasons, and sold successful restaurants. We know what works on paper, and we know what falls apart on a Saturday rush. Today we use that experience to help owners avoid becoming part of the failure statistics.
Here’s how we help:
Food cost mastery. We establish clear food cost targets for your concept, engineer recipes for yield, review vendor pricing, and adjust menu pricing based on contribution margin instead of guessing.
Stop the leaks. We review waste, portioning, voids, discounts, delivery commissions, and overtime patterns. Then we install simple controls and weekly checkpoints to help protect profit.
Menu that earns its keep. We analyze your menu mix, flag best sellers that underperform, and promote items with stronger margins. Updates are small, testable, and fast.
New revenue without chaos. We evaluate catering, preorders, and targeted delivery to add sales while protecting margins.
Owner-level KPIs. We provide a short scorecard you will actually use: covers, check average, prime cost, labor hour per cover, waste percentage, delivery take rate, and cash conversion cycle.
Restaurant-specific bookkeeping. We handle bookkeeping made for restaurants, not generic accounting. Costs are categorized the right way so owners get numbers they can actually use to make decisions. The goal is simple: keep more money in the owner’s pocket.
The restaurant industry is challenging, but successful operators have something in common. They track a few critical numbers and adjust quickly when something changes. With the right systems and guidance, restaurants can improve profitability and stay out of the failure statistics.
If you’d like an outside set of eyes, we offer one-on-one restaurant consulting focused on real numbers and practical solutions. It starts with a short assessment of your food cost, menu mix, and biggest leaks. If it makes sense, we build a plan you can run with your team.
Contact us today to get started
The information provided in this blog is intended solely for informational purposes. While we strive to offer accurate and up-to-date content, it should not be considered legal advice. Immigration laws and regulations are subject to change, and individual circumstances can vary widely. For personalized guidance and legal advice regarding your specific immigration situation, we strongly recommend consulting with a qualified immigration attorney who can provide you with tailored assistance and ensure compliance with current laws and regulations.
Visa Business Plans is led by Marco Scanu, a certified coach from the University of Miami with a globally-based practice coaching Fortune 1000 company executives, entrepreneurs, as well as professionals in four different continents. Mr. Scanu advises clients on turnaround strategies and crisis management.
Mr. Scanu received a bachelor’s degree in Business Administration (Cum Laude) from the University of Florida and an MBA in Management from Bocconi University in Milan, Italy. Mr. Scanu was also a Visiting Scholar at Michigan State University under the prestigious H. Humphrey Fellowship (Fulbright program) with a focus on Entrepreneurship, Venture Capital, and high-growth enterprises.
At present, Mr. Scanu is the managing partner and CEO at Visa Business Plans, a Miami-based boutique consulting firm providing attorneys and investors with business planning services in the areas of U.S. and Canadian immigration, SBA loans, and others.
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