FoodiRestaurant Consulting in San Antonio, TX
Foodi helps San Antonio restaurant owners manage food cost, labor, and profit week to week — through the busy stretches and the slow weeks in between.
Busy Weeks and Slow Weeks Need Different Plans
San Antonio is a UNESCO Creative City of Gastronomy, and its restaurant business rides real swings — conventions, Fiesta, and holiday crowds downtown and along the River Walk, then quieter stretches in between. Neighborhood spots from the Pearl to the suburbs feel it too.
When sales swing, fixed staffing and fixed ordering don't work. Foodi builds weekly forecasts from your prior-year sales so labor and purchasing follow the business you're actually going to do.
What Foodi Does for San Antonio 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 San Antonio 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 San Antonio
Seasonal forecasting
Staffing and ordering for last month's traffic is how margin disappears. We forecast from your prior-year sales so you're ready for the swing before it comes.
Waste and over-production
Prepping for a rush that doesn't come is expensive. We track waste and prep loss so over-production shows up in dollars, not just in the dumpster.
Menu pricing
Visitors and locals order differently. Item-level margins show which dishes carry the business and which only look popular.
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 San Antonio: 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.
Yes. We build weekly sales forecasts from your prior-year numbers and compare scheduled labor against them, so you staff up for the busy weeks and pull back before the slow ones.
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.