Reading the figures
P&L, key ratios, prime cost, break-even point and comparison with benchmarks for the format.
Operators, groups, buyers: CHR Consulting carries out an operational and financial diagnosis of your venue, followed by a prioritised, costed action plan.
A restaurant can be full and still lose money. The audit links every finding on the floor to its impact on the P&L: cost of goods, payroll, rent, overheads.
It relies on industry benchmarks (prime cost, cost of goods ratio, labour productivity) and on observing service, the kitchen and the organisation.
P&L, key ratios, prime cost, break-even point and comparison with benchmarks for the format.
Recipe costing, suppliers, purchase prices, stock counts, waste and comps: where several points of margin are often lost.
Rotas, productivity (hours per €1,000 of sales), roles, procedures and management.
Menu engineering, mark-ups, selling prices and clarity of the offer.
Welcome, pace of service, standards: what brings guests back and supports sales.
Prioritised, costed actions, with optional ratio tracking over time.
By expressing each cost as a share of sales excluding VAT: cost of goods (28–32% for food), payroll including social charges (32–42% in France), prime cost (58–65%), occupancy costs (8–12%). CHR Consulting's free ratio calculator gives a first diagnosis.
Analysis of figures and ratios, purchasing, payroll and organisation, menu and pricing, and guest experience, followed by a prioritised action plan.
Most often because of a high cost of goods or payroll ratio, poorly calibrated prices or rent that is too heavy for the level of sales. The audit identifies which and quantifies the levers.
Consulting is tailored and quoted after a first conversation. For a first opinion, the Expert session (one hour by video with Florian Poirson) costs €150 incl. VAT.
Let's look at your figures and your challenges, in confidence.