Sales are good, but where does every dollar go?
Cash flow and run-rate planning, tracking and monthly P&L reviews you can actually follow.
Fractional CFO for independent restaurants
Most independent restaurants pay for six software subscriptions that don't talk to each other, and still can't see where the margin went. We fix food cost, labor and cash, and run it all on one platform. Serving independent restaurants in New Orleans, Baton Rouge, Houston, Dallas, Austin and San Antonio.

A $60k month with 42% food, 38% labor, and rent on top leaves almost nothing. We look at the real numbers and find the dollars hiding in pricing, menu mix, and the cash you haven't noticed bleeding.
Cash flow and run-rate planning, tracking and monthly P&L reviews you can actually follow.
A margin and pricing review, plate by plate, so every item earns its food cost.
Labor optimization: schedules built to your real sales by day and hour, in minutes, not hours.
Experience behind the advice
Selected results reported in Jerry's résumé. Not independently audited and not a guarantee of future outcomes.
From insight to implementation
We start in your POS, P&L, and payroll — the numbers as they actually ran, not how they look on paper.
We rank what moves margin and cash the most, so you fix a few things that pay, not ten that don't.
Changes go live inside the way your team already runs the room, then we watch the numbers to prove it held.
Enter last month's sales, food cost, labor, rent and other expenses. See where every dollar goes, then get a personal CFO read.