Find the profit leaking from your restaurant - without working more hours
You’re not crazy—your numbers really can feel impossible
You’re busy. You’re booked. You’re exhausted. And somehow the bank account still doesn’t match the effort.
It can feel like “So its a guessing game most of the time, even with sales data.”
Your week turns into 60+ hours of reacting—then you take that stress home.
Busy, stressed, and still not getting paid like an owner.
When you’re stuck in a “razor thin margin,” small mistakes become big pain.
Food cost creeps. Labor swells. “Everything else” quietly stacks up.
And “OWNING a restaurant is “all consuming” because you feel like “You literally have to be there all the time."
McPherson Hospitality Consulting is my one-on-one consulting practice for full-service owners doing $500K+ revenue who have been open at least a year and want more than break-even.
I’m not here to hype you up. I’m here to show you the numbers and build control.
A free 30-minute P&L audit that shows the leaks—and the exact targets to fix them.
Here's what happens on the call
A free 30-minute P&L audit that shows you exactly where profit is leaking.
I lost my first restaurant. We were busy, great reviews, Michelin Recommended, New York Times review, a local favorite - but couldn't pay the rent.
My second restaurant was heading the same way—until I learned how to control the numbers that actually decide profit.
Back then, I was doing about $1.5M a year and living at 4% profit. Working 70+ hour weeks.
Prime cost was 65%. Labor was 40%. I was basically break-even with a job inside my own place.
Today, that same restaurant runs at 20% profit. Prime cost is 55%. Labor is 28%.
I don’t work in the restaurant anymore—I work on it. I enjoy going in as an owner, not a worker
Here’s how the free audit works:
You send your most recent P&L in Excel at least 48 hours before our call.
I map it into your 3 Profit Control Zones: COGS, Labor, and Everything Else.
Then I show you the 3 zones where profit is leaking—and the % targets you need to hit real profit at your
current revenue.
If you want implementation support, I offer a structured 120‑day one-on-one program:
Weekly 60-minute calls, clear priorities each month, and accountability on what you implemented and what happened.
It’s $4,000, with monthly payments available. I keep it small: 4 clients max.
I work nationwide (remote), with optional on-site days when it makes sense.
About me
I’m Chris McPherson, founder of McPherson Hospitality Consulting.
I’ve spent over 35 years in hospitality—as an owner, operator, and hands-on leader.
For the past 10+ years, I’ve built and continue to run a full-service restaurant doing over $1.5M annually.
I’m still in it—but on my time, by choice. I enjoy being in the restaurant. The difference now is I’m not stuck in it.
Not theory—real service, real numbers, real pressure.
At one point, I was doing strong revenue and barely keeping anything.
Now that same restaurant runs at around 15% profit, with systems and a team that allow me to focus on growth and step in when I want to, not because I have to.
I don’t just consult—I operate.
15%
35
Years of experience
Average Monthly Profit
What changes when your Profit Control Zones are under control
Know the targets so you stop guessing
You’ll leave the audit with clear % targets and the 3 biggest leaks to fix first—so you’re not flying blind.
Get to 10% profit so you can finally breathe
Owners say it best: “If we consistently had a 10% profit, I would sleep at night.”
That’s the goal—profit that sticks, not random good months.
It’s “Time to kill 60 hour work weeks,” but only if your team has clear weekly targets and follow-through.
Build a restaurant that gives you your life back
