05 / 10 Services
Restaurant Performance Consulting
Food cost, labor cost, prime cost, P&L understanding, menu profitability, and operational KPIs.
Most restaurant operators are working hard but not working with the right information. We help you understand your numbers, identify where you're losing margin, and build a clear path to profitability. This is not accounting — this is operational performance management.
❌ Without This Service
Food cost is high — you don't know where the leakage is
P&L is a mystery — accountant speaks a language you don't
Payroll is your biggest expense and you're not managing it
Menu pricing was guessed, not calculated
✓ With Hosp Point
Food cost under control with clear weekly tracking
You understand your P&L and make decisions from it
Labor is scheduled against revenue — not tradition
Every menu item priced for profit — weak ones removed
+ More clients across DC, Maryland, Virginia, Florida & beyond
Operational performance management. We help you understand your numbers, find where you're losing margin, and build a clear path to profitability. It is not accounting.
Food cost, labor cost and scheduling, prime cost, your P&L, menu item profitability, vendor pricing, operational KPIs, and forecasting and budgets.
No. Your accountant keeps the books. We work on the operating side: costs, labor, menu, and the KPIs your managers use day to day.
Usually your P&L, sales reports from your POS, vendor invoices, and your menu. We work with the reports your systems already produce.
Either. You can start with a project to set targets and KPIs, then add monthly support for cost reviews and financial accountability. Monthly support runs $1,500 to $12,000 a month, depending on how involved you want us.