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 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. Wake up, and do it all over again.

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 stacks up and the restaurant owns you. You literally have to be there all the time. Be the hero and put out the fires. For less than 5% profit to show.

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.

Before I invested in myself to learn how to make a profit with the revenue I had, I was doing about $1.5M a year at 4% profit.
Working 70+ hour weeks.
Prime cost was 65%. Labor was 40%. It was a break-even with a job inside my own place. Inconsistent & stressful.
Today, that same restaurant runs at 15% 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.

I keep it small: 4 clients max.
I work nationwide (remote), with optional on-site days when it makes sense.

I'm not a consultant, I'm an active restaurant owner coaching others on what worked for me. I've been in the trenches, had countless sleepless nights wondering how I'm going to make payroll, looked at my revenue and wondered where is the money going and been paralyzed with fear wondering what to do next.

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'm an operator, not a consultant — help from someone still in it.

Years of experience

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 hit 10% profit, I'd finally sleep at night." That's the goal — profit that sticks, not random good months.

It's time to kill the 60-hour weeks — but only if your team has clear weekly targets and real follow-through.

Build a restaurant that gives you your life back

"I can't recommend Chris enough as a seasoned restaurant pro. He provides knowledge from a great portfolio of projects in the past. His knowledge of wine and spirits is also impeccable."

- Ryan Butler
Corporate Chef, East Coast BRIDOR North America

"Chris is smart industry-savvy, and organized. He's a people and product person, and an asset to any company or colleague."

- Mary Zayaruzny
Senior Manager of Restaurants Bloomingdale's

"Chris McPherson is a dynamic hospitality operator. I had the pleasure of working with Chris at Michelin-starred PUBLIC in New York."

- Joseph Quintela
Director of Operations, SPB Hospitality

"Chris is a passionate and extraordinary food service professional. He mentors and leads his teams to meet high and consistent hospitality standards."

- Christopher Smith
Founder, Happy HR

Boost Your Profits in 120 Days

Get expert restaurant coaching from an experienced owner