I was work all the hours possible, but still not making a profit 

I had an issue regarding profit for my restaurant. The place was busy but I was just breaking even. Cyril helps me to analyse the financial side of the restaurant by reviewing cost and production. This made a huge change in my financial situation.

Where are we making money?


Where are we losing money?

Cost Control

Menu Design

cost-efficiency & profit


Better negotiations

Process redesign

Workflows & systems

Theft & Mistakes

Audit & Review

Lets Talk