ABOUT ATX RESTAURANT CONSULTING

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 ATX Restaurant Consulting helps independent restaurant owners improve prime cost, tighten systems, and build teams that execute—without sacrificing the guest experience.
Based in Austin, Texas. Supporting operators nationwide through on-site and remote engagements.
No fluff. No generic playbooks. Just operator-tested execution. 

 ATX Restaurant Consulting was created for owners who are tired of guessing.

If your restaurant is:

• Busy but not as profitable as it should be
• Struggling with food cost, labor control, or consistency
• Lacking clear systems and accountability
• Preparing to stabilize, grow, or step back
   

Our work is designed to bring clarity, discipline, and measurable improvement—fast.

We exist for one reason:

To help restaurants make more money, run cleaner operations, and build teams that execute—without killing the soul of the concept.

Everything we do is grounded in real-world restaurant leadership, not theory.

• Prime cost reduction and visibility
• Labor modeling and deployment strategy
• Vendor and purchasing discipline
• P&L review and operational decision support

• Menu engineering and pricing optimization
• Margin analysis and PMIX clarity
• Events, catering, and revenue expansion support

• SOP development and training cadence + accountability rhythm
• BOH and FOH execution resets
• POS setup, cleanup, and reporting clarity
• Multi-unit standardization and accountability systems

 Because it’s built from real restaurant leadership:

 Hands-on leadership experience across multi-unit, high-volume restaurants with full P&L ownership, forecasting, labor discipline, and system standardization. 

Culinary and operational leadership in environments ranging from $3M to $16M in annual revenue, including service execution, BOH systems, and large-scale event operations. 

Proven experience improving profitability through tighter cost controls, labor optimization, training cadence, and leadership accountability. 

Rapid operational resets focused on installing controls that hold.
Example outcomes have included reducing food cost from the mid-40% range into the low-30% range within 6–8 weeks once portioning, purchasing, prep standards, execution discipline, and manager follow-through were installed. Results vary by concept and starting point. 

 No fluff. No generic templates. You’ll get: 

• Clear diagnosis of what’s leaking profit (labor, food cost, purchasing, execution)
• Practical systems your team will actually follow (SOPs, checklists, scorecards)
• Coaching that strengthens leadership and accountability without killing morale
• Menu and pricing decisions based on margin, contribution, and real-world execution

• Cornell University (Online) — Master Certificate: Restaurant Revenue Management & Business Management 
•  Deep experience with P&L analysis/forecasting, menu pricing & costing, labor modeling, POS back-end configuration (Toast/Aloha), vendor negotiations, and training program design 

 Most clients begin with a 2-Week Operational Sprint.

It’s the fastest way to:

• Identify what’s leaking margin
   
• Fix broken systems
   
• Create clarity before committing long-term

If you’re looking for real execution, accountability, and measurable improvement—start with clarity.  

Best fit for owners ready to move—either operating and under-margin, or funded and preparing to open/scale. Book a call to learn more today!