Prime Cost
The 60% myth: choosing the right prime-cost target for your concept
A benchmark is only useful when it reflects your service model, price point, and market.
Finance tip
Strategic CFO Services at a Fraction of the Cost. Exclusively for Restaurants
Your kitchen breathes.
Your margins should too.
Financial clarity, stronger profitability, and confident growth—without the cost of a full-time CFO.
Financial Precision for Your Restaurant
· The strategy
Great operations run restaurants. Financial strategy makes them profitable. That’s why we’re here.
Restaurant finance is a system. We connect the details so you can see where profit is earned—and where it slips away.
Cash Flow Management
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See what is coming in, what is going out, and when—so payroll and vendors never become a surprise.
Build a reliable 13-week cash position
Menu Profitability Analysis
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Find the dishes that build margin and the ones quietly draining it, down to ingredient-level economics.
Target 2–4 points of COGS improvement
Forecasting & Budgeting
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Turn seasonality, covers, and average check into a practical operating plan your team can use.
Model every service before it happens
KPI Dashboards & Reporting
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Track prime cost, labor efficiency, food cost, and unit performance without spreadsheet archaeology.
Know the numbers that move service
Tax Strategy
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Plan proactively around entity structure, depreciation, credits, and major equipment decisions.
Keep more cash working in the business
Growth & Expansion Planning
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Pressure-test a second location, new concept, or acquisition before capital is committed.
Grow with evidence—not instinct alone
Multi-Unit Consolidation
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Bring every location into one clean picture—intercompany activity, shared costs, and true unit-level performance.
See the group P&L with nothing hiding
Debt Structure Optimization
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Align loan terms, covenants, and refinancing with how your restaurants actually generate cash.
Lower the drag of debt on growth
Operational Technology Stack Alignment
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Make POS, accounting, inventory, and payroll systems talk to each other—one source of truth, no re-keying.
Cut hours of reconciliation every week
Investor & Board Relations
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Translate operations into clear, credible reporting that keeps investors and boards confident and informed.
Reporting that builds lasting trust
100%
Restaurant focused
· Why Gastromics
We know the difference between a busy dining room and a profitable one.
We work exclusively with restaurants. This is our world. We specialize in every financial dynamic that drives restaurant profitability.
We translate those numbers into clear operating choices for owners, chefs, and leadership teams—without jargon, judgment, or a 60-page report nobody reads.
Operator-minded
Decision-ready
Proactive planning
Plainspoken advice
· The craft
Where precision becomes a habit.
The same discipline behind a great service is what we bring to your numbers—deliberate, repeatable, and quietly excellent.
Film · The craft of the kitchen
· Audit to action
Clarity arrives in four deliberate steps.
01
Discovery Call
We learn your concept, goals, pressure points, and what keeps you up after close.
02
Financial Audit
We review the P&L, balance sheet, cash flow, payroll, purchasing, and current reporting.
03
Custom Strategy
You receive a prioritized financial roadmap with clear owners, actions, and targets.
04
Ongoing Partnership
We stay at the table—monitoring results, advising decisions, and adjusting the plan.
· Margin growth
Better numbers. More confident operators.
“For the first time, our weekly numbers tell us what to do next—not just what happened last month.”
8%
reduction in food costs
35%
improvement in cash flow
5.2 pts
prime cost recovered
A typical engagement replaces financial guesswork with a visible rhythm of measurement, action, and improvement.
Healthier margin
· The house notes
Restaurant finance, made useful.
Brief, practical guidance for owners who want the numbers to support the work.
Menu Strategy
Contribution margin: the number your menu engineering may be missing
Popularity matters—but cash contribution reveals what each dish truly does for the business.
Finance tipCash Flow
Why profitable restaurants still run out of cash
Timing gaps between revenue, payroll, taxes, and vendors can create pressure even on a healthy P&L.
Finance tip· A seat at the table
Let’s make your numbers as intentional as your menu.
Start with a complimentary conversation about your restaurant, your goals, and the decisions ahead.
Serving independent restaurants and hospitality groups across the United States and Canada.
yourcfo@gastromics.com