FoodiRestaurant Consulting in Katy, TX
Katy keeps growing, and so does the competition. Foodi helps Katy restaurant owners see food cost, labor, and profit every week — so growth turns into margin, not just more covers.
Growth Brings Sales. It Doesn't Guarantee Profit.
Katy and the west side along I-10 and the Grand Parkway are among the fastest-growing parts of the Houston area, with new neighborhoods — and new restaurants — opening every year.
New neighborhoods bring new competitors, often well-funded chains opening right next to you. Independent operators win on food and hospitality, but they stay open on food cost, labor, and the contracts most owners never revisit. That's what Foodi watches.
What Foodi Does for Katy 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 Katy Restaurants
- In-person kickoff and on-site manager training — Katy is part of our Houston-area service area
- Craftable setup on site if you're starting fresh
- Weekly Foodi Tracker every Monday
Cost Pressures We Watch in Katy
Staffing to the right day
Suburban traffic swings between weekdays and weekends. We build forecasts from your prior-year sales so you staff for the day you'll actually have.
Chain competition on price
When national chains open nearby, raising prices isn't always an option. We find margin inside the operation — portioning, waste, vendor pricing — before you touch the menu.
Planning a second location
Thinking about a second spot? Foodi's group view — cross-location scorecards and benchmarking — turns on with your second location at $1,500/month.
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 Katy: Common Questions
Yes. Katy is part of the Houston area we serve in person. You get an in-person kickoff, plus on-site manager training and Craftable setup when needed.
Yes. Starting with clean systems is easier than fixing them later. We can set up Craftable, cost your recipes, connect your vendors, and train your managers before you open — so your first P&L isn't a surprise.
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.