Fresh Path Consulting

OUR SERVICES

We help restaurants maximize profit by cutting labor and operational costs — without sacrificing quality or service.

Through expert financial consulting, detailed analysis, and custom strategies, we give you the tools to reduce waste, streamline your operations, and boost your bottom line for months and years to come.

Cost of Goods Sold Optimization

We work closely with restaurant owners and management teams to strategically lower their cost of goods sold without compromising quality. Through detailed inventory audits, smart menu engineering, and waste reduction strategies, we help pinpoint where hidden costs are draining profitability. Our process is hands-on and customized to each concept, ensuring streamlined purchasing, efficient inventory management, and maximized ingredient utilization — all leading to healthier margins and a more resilient operation.

Labor Cost Optimization

We help restaurants optimize their labor spend by creating smarter, more efficient staffing models. Through detailed labor audits, schedule redesign, and workflow improvements, we identify ways to maintain high service standards while reducing excess hours and unnecessary payroll costs. From cross-training staff to refining shift structures, my approach focuses on building a lean, flexible team that adapts to real business needs — improving productivity, cutting overtime, and boosting overall profitability.

Waste Management and Efficiency Systems

Set up systems to track and reduce food waste, supply waste, and breakage.

Create efficient prep systems, line setups, and kitchen flow to reduce time waste and product waste.

Set up systems to track and reduce food waste, supply waste, and breakage.

Create efficient prep systems, line setups, and kitchen flow to reduce time waste and product waste.

Training Systems for Operational Consistency

Build simple, clear SOPs (Standard Operating Procedures) for kitchen, bar, service, cleaning.

Train managers to manage better: labor controls, ordering, inventory.

Build simple, clear SOPs (Standard Operating Procedures) for kitchen, bar, service, cleaning.

Train managers to manage better: labor controls, ordering, inventory.

What We Need From You:

To get the best possible results for your restaurant, We will need your help with a few important details. Things like your recent food and beverage costs, last week’s labor schedule, sales numbers, prices, sales each day, last month full sales and expenses, etc. This gives us a clear picture of how your business is running. we would be providing a form where you can put details there, The more information you can share, the better I can spot opportunities and create a plan that’s tailored just for you. Think of it as teaming up — your knowledge and my systems working together to make your restaurant stronger and more profitable.