The Wake-Up Call
Sarah's restaurant was busy every night, but she was constantly worried about money. Despite good reviews and loyal customers, she couldn't understand why cash was always tight.
Finding the Real Issues
We discovered her food costs were eating up 45% of revenue instead of the industry standard 28-32%. Small inventory changes made a huge difference without affecting quality.
Building Better Habits
Sarah learned to track key numbers weekly instead of monthly. This simple shift helped her spot problems early and adjust before they became expensive mistakes.
Sustainable Growth
Eight months later, Sarah has consistent cash flow, clear financial goals, and the confidence to make business decisions. She even opened a second location in early 2025.