Beyond R365 implementation, Restaurant Smith offers hands-on restaurant consulting including operations oversight, SOP development, COGS and labor analysis, P&L review, inventory management, and custom systems design.
Not every problem lives inside your software. Some live in your processes, your team habits, and the gaps between what your system tracks and what actually happens on the floor.
Restaurant Smith offers a full suite of restaurant consulting services designed to complement our core R365 work. Whether you need someone to step in as a fractional Director of Operations or you need your SOPs rebuilt from scratch, we bring the same operator-first approach to every engagement.
These services can be bundled with any of our R365 packages or booked independently.
Running multiple locations without a Director of Operations is like flying blind with both engines out. But hiring a full-time DOO is a six-figure commitment that many growing brands are not ready for.
Restaurant Smith fills that gap. We provide fractional Director of Operations oversight for restaurant groups that need executive-level accountability without the full-time salary. This includes regular performance reviews across locations, cost control monitoring, manager check-ins, and strategic planning sessions.
You get the oversight your business needs at a price point that makes sense for where you are right now.
Who this is for: Multi-unit operators scaling from 2 to 10+ locations who need leadership support but are not ready to hire a full-time operations director.
Your restaurant runs on systems, whether you have documented them or not. The difference is that undocumented systems break every time a manager quits, a new hire starts, or you open a second location.
We build clear, practical SOPs that cover daily operations, opening and closing procedures, inventory counts, waste tracking, recipe adherence, and manager responsibilities. These are not generic templates pulled from the internet. Every SOP we create is built around your specific concept, your menu, your team, and your workflow.
The goal is simple. Any manager should be able to walk into any of your locations and know exactly how things run.
Who this is for: Finedining restaurant owners and operators who are tired of inconsistency across shifts and locations, or who are preparing to scale and need documented systems in place first.
Food cost and labor cost together make up roughly 60% of your revenue. If either number is off, your profit disappears fast.
We dig into your actual COGS and labor data to identify exactly where the leaks are. This goes beyond just reading the P&L. We cross-reference purchase data, recipe costs, sales mix, and waste logs to find the real story behind your numbers. On the labor side, we analyze scheduling patterns, overtime trends, and productivity by daypart.
You get a clear, actionable breakdown of where your money is going and specific steps to bring your costs back in line.
Who this is for: Operators who know their costs are too high but cannot pinpoint exactly where or why the margins are shrinking.
A P&L statement is only useful if you actually understand what it is telling you. Most restaurant owners glance at the bottom line and move on. That is a missed opportunity.
We review your profit and loss statements line by line, comparing your numbers against industry benchmarks and your own historical performance. We identify trends, flag anomalies, and translate the financial data into plain-language insights your management team can act on.
This is not an accounting service. This is an operational review that uses your financials as the starting point for real decisions about menu pricing, staffing, vendor negotiations, and cost controls.
Who this is for: Restaurant owners who want to understand their financials at a deeper level and use that understanding to drive profitability.
Bad inventory practices are one of the fastest ways to inflate your food cost without realizing it. Miscounts, inconsistent units of measure, untracked waste, and poorly mapped items all add up to numbers you cannot trust.
We audit your current inventory process from top to bottom. That includes how items are received, stored, counted, and recorded in your system. Then we clean up the data, standardize your units of measure, and build counting workflows that your team can actually follow.
The result is inventory data that matches your actual usage, so your COGS reports reflect reality instead of guesswork.
Who this is for: Restaurants struggling with inventory discrepancies, inflated food costs, or managers who avoid inventory counts because the process is too complicated or time-consuming.
Software does not fix anything if your managers do not use it. And most training programs fail because they teach buttons instead of outcomes.
Our manager training is built around real-world restaurant operations. We do not just show your team how to navigate R365 or enter invoices. We teach them why the data matters, how to read the reports, and what actions to take based on what they see. Training is hands-on, session-based, and tailored to your concept and team skill level.
Every manager walks away understanding their role in protecting your margins and how the daily tasks they perform connect directly to profitability.
Who this is for: Restaurant operators who have invested in systems and software but are not seeing results because their management team lacks the training to use them effectively.
Not every restaurant fits into a pre-built template. If your operation has unique workflows, custom reporting needs, or specific integrations that off-the-shelf solutions do not cover, we can design and build a system tailored to your business.
This includes custom dashboards, reporting structures, workflow automation, and operational toolkits built around how your restaurant actually runs. We work with you to define the requirements, then build and implement the system with full documentation and training.
The goal is a system that works for your team on day one, not one that collects dust because it was built by someone who never stepped foot in a kitchen.
Who this is for: Growing restaurant brands with complex operations, unique concepts, or multi-location structures that need purpose-built systems instead of generic solutions.
Your restaurant runs on systems, whether you have documented them or not. The difference is that undocumented systems break every time a manager quits, a new hire starts, or you open a second location.
We build clear, practical SOPs that cover daily operations, opening and closing procedures, inventory counts, waste tracking, recipe adherence, and manager responsibilities. These are not generic templates pulled from the internet. Every SOP we create is built around your specific concept, your menu, your team, and your workflow.
The goal is simple. Any manager should be able to walk into any of your locations and know exactly how things run.
Who this is for: Finedining restaurant owners and operators who are tired of inconsistency across shifts and locations, or who are preparing to scale and need documented systems in place first.
A fractional Director of Operations provides executive-level oversight for your restaurant group on a part-time or contract basis. Instead of hiring a full-time DOO at a six-figure salary, you get the same strategic leadership, cost monitoring, and team accountability at a fraction of the cost. Restaurant Smith provides this service for multi-unit operators who are scaling and need experienced operational support.
Standard operating procedures create consistency across shifts, locations, and team members. Without documented SOPs, your operation depends entirely on individual knowledge, which disappears every time someone leaves. SOPs protect your quality, reduce training time for new hires, and make it possible to scale without losing control.
We go beyond the surface-level food cost percentage. Our COGS analysis cross-references your purchasing data, recipe costs, sales mix, inventory counts, and waste tracking to identify exactly where your costs are leaking. We then provide specific, actionable recommendations to bring your numbers in line with industry benchmarks.
Yes. All of our additional consulting services can be bundled with any R365 service tier. Many of our clients start with an implementation or data cleanup package and add services like manager training, SOP development, or ongoing operations oversight as their needs evolve.
We work with both single-location restaurants and chains. While our fractional DOO and custom systems services are most common among multi-unit operators, services like SOP development, COGS analysis, P&L review, and manager training are valuable for any restaurant regardless of size.
At Restaurant Smith, we build your R365 system through the lens of a multi-unit operator.
