FoodiRestaurant Consulting Across the U.S.
Foodi is based in Houston and works with independent restaurants, bars, and hospitality groups anywhere in the country. Your numbers come to us. Your weekly report comes to you.
Remote Restaurant Consulting That Still Knows the Floor
Most of what Foodi does doesn't require us to stand in your kitchen. Invoices, sales, labor, and P&Ls already live in systems we can work with from anywhere — Craftable, Restaurant365, MarketMan, Toast, or plain spreadsheets.
Every Monday you get the Foodi Tracker with problems flagged in dollars and the next actions spelled out. When you need us on site — a Craftable rollout, a manager training day, a menu costing overhaul — we schedule it.
What Foodi Does for Your Restaurant
Weekly Profit Tracking
Every Monday you get the Foodi Tracker: sales, food, labor, prime cost, and projected profit against target, with problems flagged in dollars, not just percentages.
Learn more →Food & Beverage Cost
Recipe costing, waste, spoilage, over-production, and pour cost. We find where product leaves the building without turning into sales.
Learn more →Labor
Scheduling against forecast, overtime drift, and labor that doesn't match sales. Forecasts are built from your prior-year sales.
Learn more →Vendors, Contracts & Subscriptions
Vendor pricing, invoice creep, utility and service contracts, and the software subscriptions quietly eating your margin.
Learn more →Menu & Pricing
Item-level margins and price moves backed by your actual costs, not guesses.
Learn more →Manager Training
We train your restaurant-level managers to run the systems day to day. When a manager leaves, we train the next one, so your numbers don't reset.
Learn more →How Remote Restaurant Consulting Works
- Weekly Foodi Tracker delivered every Monday
- Manager training by video call, with on-site visits available by arrangement
- A direct line to Marco — not a rotating account rep
Cost Pressures We Watch Everywhere
Ingredient price creep
Vendor prices rarely jump all at once. They creep. We track ingredient prices over time so you see the trend before it shows up on your P&L.
Labor that doesn't follow sales
Schedules that don't flex with sales quietly drain margin. We compare labor to forecast every week.
Subscriptions and contracts
Software, service, and utility contracts that renew without anyone reviewing them. We find the ones you're overpaying for.
The Oversight of a Director of Operations — Without the Overhead
$6,500–$7,500+ (salary, payroll tax, benefits)
From $2,000/month
Job search, interviews, and a gap in coverage
None
60–90 days to get up to speed
Starts with a $499 assessment of your current numbers
Their knowledge walks out the door
We train your next manager — the system stays
Often another hire
$1,500/month per additional location (same concept)
On a $2M restaurant, a 1-point improvement in prime cost is $20,000 a year.
Illustrative example. Not a guaranteed result.
Month to month. Cancel anytime.
See full pricingRestaurant Consulting: Common Questions
Yes. The weekly work — reviewing invoices, sales, labor, and your P&L — is done remotely, and your Foodi Tracker arrives every Monday. Training happens by video call, and on-site visits can be scheduled when they're needed.
No. Foodi works with Craftable, Restaurant365, MarketMan, Toast, and spreadsheets. If you're starting from scratch, we recommend Craftable and handle the setup and manager training.
Foodi starts with a $499 Business Health Assessment. The ongoing program is $2,000/month for your first location and $1,500/month for each additional location in the same concept — compared with $6,500–$7,500+ a month for a full-time Director of Operations. Foodi is month to month, and you can cancel anytime.