01
Management report (PDF)
About 10–15 pages that an owner can read in 20 minutes.
- Executive summary and management conclusion
- Outlet performance: revenue, mix, cost ratio, gross profit
- Food and beverage margin mix
What you receive
Four things, all written, all yours to keep.
02
Menu engineering & pricing review
Every item classified by popularity and contribution, outlet by outlet.
- Items to protect, reprice, re-cost or replace
- Specific price points for next season's menus
- Beverage attachment and upsell gaps
03
A prioritised, costed action plan
Usually 8–12 actions in a 30-day sequence. Each one tied to your numbers, never padded.
- Owner, outlet, timing and estimated monthly effect
- Assumptions stated for every estimate
- Weekly control measures to track the results
04
Excel workbook
Your own data, cleaned and structured, with live formulas.
- Update it with new sales and see the effect
- Reusable for next season's budget
- No software or subscription required
What we need from you
Three exports. No personal data.
If your POS can export item sales to Excel or CSV, you almost certainly have enough. We confirm this before you pay.
Required
- Item-level POS sales by outlet: quantity and net revenue (one season, or 1–12 months)
- Current food and beverage menus with selling prices
- Recipe cost cards, or purchase costs for the main items
Helpful if available
- Monthly F&B P&L summary
- Covers or occupancy by month
- Promotions, packages and complimentary items
- Notes on board basis (BB, HB, AI)
Never needed
- Guest names or contact details
- Card or payment data
- Individual salaries or staff records
- Access to your POS or accounting systems
Five minutes. No files. No call.
Tell us about your property. Within 2 business days you receive a written reply on whether your data can support a useful review.