FoodiRestaurant Consulting in Dallas, TX
Foodi gives Dallas–Fort Worth restaurant owners and growing groups a weekly read on food cost, labor, and profit — without adding a Director of Operations to the payroll.
Built for Operators Who Are Growing
Dallas–Fort Worth is one of the biggest restaurant markets in the country and home to many restaurant companies' headquarters. For independent operators, the move to a second or third location is usually the moment a Director of Operations starts to look necessary.
Foodi gives you that oversight without the hire. Every location gets the weekly Foodi Tracker, and from your second location on, cross-location scorecards and benchmarking show which store is drifting — and why.
What Foodi Does for Dallas 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 Dallas 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 Dallas
Electricity contracts
Much of the Dallas–Fort Worth area is in Texas's deregulated electricity market. Business electric plans that roll onto higher rates are easy to miss — we review them as part of your operating costs.
Consistency across locations
The more locations you run, the more ways food cost and labor drift apart. Location benchmarking shows which store is off target, and by how much.
Labor in a fast-growing market
More restaurants are hiring from the same pool of cooks and servers. We make sure labor tracks sales week to week so wage increases don't quietly eat your margin.
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 Dallas: Common Questions
Yes. The weekly work — reviewing invoices, sales, labor, and your P&L — is done remotely, and your Foodi Tracker arrives every Monday. Manager training happens by video call, and on-site implementation visits can be arranged.
Yes. Each location gets its own weekly tracker, and from your second location on you also get cross-location scorecards, location benchmarking, and a group view of where to focus first.
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.