FoodiRestaurant Consulting in Austin, TX
Austin restaurants face some of the toughest rent and labor pressure in Texas. Foodi shows you every week where the margin is going — and what to fix.
Great Concepts. Expensive City.
Austin's restaurant scene is creative, crowded, and expensive to operate in. As the city has grown, rent and wages have grown with it — and those costs hit independent operators first.
When rent and labor take a bigger share of every dollar, there's less room for food cost mistakes, vendor price creep, or subscriptions nobody uses. Foodi finds those leaks every week so the concept you built can afford to stay open.
What Foodi Does for Austin Restaurants
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 We Work With Austin Restaurants
- Weekly Foodi Tracker every Monday, delivered remotely
- Manager training by video call, with on-site implementation visits available by arrangement
- A direct line to Marco — Texas-based, same time zone
Cost Pressures We Watch in Austin
Rent and occupancy
We track occupancy cost against sales every week so you always know your real break-even.
Labor costs and turnover
When a cook can walk across the street for a raise, turnover gets expensive. Foodi trains your managers on the systems — and trains the next one when someone leaves — so your numbers don't reset.
Utilities
Austin businesses buy power from Austin Energy, the city-owned utility, instead of shopping retail electric plans like in Houston or Dallas. Here the opportunity is usage and equipment efficiency, and we track it with the rest of your operating costs.
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 in Austin: Common Questions
Yes. The weekly work is done remotely, and your Foodi Tracker arrives every Monday. Manager training happens by video call, and on-site implementation visits can be arranged.
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. Foodi is month to month, and you can cancel anytime.