Perfecting the plate. Protecting the margin.
We build restaurant concepts, fix failing operations, and run kitchens against a measured cost ceiling — and we publish the numbers.
VOLATILITYCONTROL
The restaurant industry is risky because it is run without instrumentation. We apply mathematical optimisation to back-of-house design, menu accounting and human labour, and the volatility resolves into something an allocator can underwrite.
The mechanism is a hard constraint. Every concept is underwritten against an 80% operating-cost ceiling, the covenant the name is written in. Its distance from that line is measured and published. Every other decision in the engagement exists to close it.
PHYSICSPEOPLE
Two engines drive every turnaround and every blueprint. One governs the physics of the room. The other governs the people in it.
80/20 operations
In a volatile kitchen, 20% of the inefficiencies generate 80% of the waste and labour drag. We find that 20% and remove it.
- Category and SKU consolidation
- Aggressive supplier bidding
- Menus engineered for ingredient cross-utilisation
- Kitchen layouts where cooks never cross the aisle
Human capital engineering
Chronic turnover is the industry's most expensive line item. We treat hiring as a measurable pipeline.
- I/O psychology integrated into kitchen hiring
- Behavioural profiles built for retention
- Low-friction shift guides that cut decision fatigue
- Standardised protocols that survive staff changes
PROOFPORTFOLIO
The model has trading years on the record. Each engagement publishes as a case study: the measured figures, the method, and the mistakes priced alongside the wins.
A fine Spanish eatery
No. 01 · Year one closedGround-up development of a fine Spanish eatery in Northern California, underwritten and operated as a cash-flowing asset rather than a concept.
A fast-casual Greek restaurant
No. 02 · Year two, tradingA format the operator had never run before: kiosk-ordered, no cashier, no cash, no paper, on a leading university campus in the American West. Its evidence is the thinking, the constraints and the measurements.
BLUEPRINTEXECUTION
Five ways to engage, in ascending order of how much operating risk we carry with you.
Turnkey Concept Blueprint
$75,000 – $100,000+A de-risked concept delivered ready to build: optimised back-of-house layout, consolidated supply network, engineered menu, behavioural staffing model.
Commissioned Concept
Custom agreementA concept procured for your location: we take the shell, the market and the budget, and deliver the blueprint with the first-year accompaniment.
Five-Day Operational Audit
Fixed feeDiagnostic triage. We take the P&L apart, find where the money leaks in the POS and the inventory, and hand over a sequenced restructuring playbook.
Owner's Representative
RetainedYou hold the space and the capital; we find the operator, engineer the concept, and hold them to a measured standard.
Performance Equity Partnership
Equity stakeDirect operational control of a high-volume asset against a performance-based position. We carry the operating risk with you.
OPERATORRECORD
Torsten Schulz
Torsten Schulz is a restaurant engineer who turns relentless learning into systems a first-time crew can master. His kitchens hold their numbers quietly. He is not the norm: money second, loyalty repaid without cap, mistakes fixed in print.
The record →ENQUIRYRESPONSE
Engagements open with a five-day audit. Bring a menu, a P&L, a POS export and a floor plan. You will leave with a sequenced restructuring playbook, whether or not we work together afterwards. Enquiries are read personally; the reply comes by email.
A space and no restaurant yet? Bring the floor plan, the address and the lease terms.