Profit Fix

Turning Profit Leaks Around

I'm Chris, the founder. I lost my first restaurant..... we we're busy, Michelin recommended, plenty of press, great reviews. But the profit wasn't there. We couldn't pay the rent. I filed Chapter 7.

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.

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.

Profit Focus

Pinpoint where your restaurant’s profit is slipping away and fix it.

P&L Audit

Identify the three key expense areas draining your profits.

Target Setting

Get exact percentage goals to boost your bottom line, the tools and advice to achieve these numbers.

Personal Coaching

Work closely with me, limited to four clients at once.

Common Questions

How does it work?

I analyze your P&L to find profit leaks and set clear percentage targets. Once we have found the leaks, I tailor a plan of attack for you to implement. We have a weekly call for an hour to asses progress, address obstacles and discuss next actions.

Who do you work with?

How many clients do you take?

Can you help my struggling restaurant?

What results can I expect?

I work nationwide, remotely with a maximum of 4 clients at a time.

I only take four one-on-one clients at a time to ensure focused, personal attention. If you take action you should see profitable results in 90 days.

Established owners who have been open at least a year doing 500K+ annually that don't have any outstanding MCA loans.

Clients often see profit margins jump from single digits to around 15%.

"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 & product person, and an asset to any company or colleague"

- Mary Zayaruzny
Senior Manager of Restaurants Bloomingdales

"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

Get in Touch

Ready to stop profit leaks? Reach out today.