Premium restaurant consulting

We analyze the profitability of each dish, design franchise systems, and audit point-of-sale operations. We work with high-end kitchens looking to control costs without sacrificing quality.

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Profitability Franchises Audit

Next course: Calculating commercial margins in gourmet cuisine.

Includes fresh inventory control and real cost analysis per dish.

Real value for your operation

Concrete results that transform the profitability of your premium restaurant.

Gross margin per dish

We calculate the real cost of each recipe, including waste and seasonality, so you know exactly which dish yields the highest profit.

Fresh inventory control

We reduce perishable waste with a rotation and ordering system tailored to your weekly sales volume.

Express operational audit

We review your kitchen, service, and cash processes in 48 hours. We detect money leaks and deliver a correction plan.

Scalable franchise system

We design operational manuals, quality checklists, and financial KPIs so you can replicate your concept without losing control.

Profitability analysis per point of sale

We compare revenue, direct costs, and operating expenses for each location. We identify which unit needs adjustments and which is your model to follow.

Supply chain optimization

We negotiate with suppliers, consolidate orders, and adjust delivery frequencies to reduce logistics costs without affecting quality.

Consulting Packages

Choose the level of support that best fits the stage of your culinary business.

Starter Service Kit

Initial diagnosis and roadmap

✓ Express margin audit on 3 key dishes
✓ Fresh inventory cost report
✓ Waste control recommendations
✓ 90-minute session with senior analyst

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Guided Setup Option

Assisted system implementation

✓ Costing template setup per dish
✓ Support for 2 inventory cycles
✓ Operating procedures manual
✓ 3 weekly follow-up meetings

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Ongoing Support Package

Continuous profitability support

✓ Monthly point-of-sale operational audit
✓ Margin and deviation report
✓ Support for purchasing and menu decisions
✓ Access to indicator dashboard

Learn about ongoing support

Why Choose QueenPoutine

We are not a generic consultancy. Our expertise combines financial rigor with deep knowledge of premium industrial cuisine.

Focus on Real Margins

While other agencies stick to superficial indicators, we calculate the exact cost per dish considering waste, seasonality, and kitchen efficiency. Our clients see an average 15% improvement in gross margin within the first three months.

Proven Franchise Systems

We have developed operations manuals and expansion models for over 12 culinary concepts. Our method ensures that each new location maintains the quality of the original without relying on a single person.

Unbiased Operational Audit

Our consultants work on-site for a full week. We review inventories, receiving processes, service times, and waste. The result is an executive report with concrete findings and a prioritized action plan.

We are trusted by Michelin-starred restaurants, chains with 30+ locations, and investment funds in the food & beverage sector.

Frequently Asked Questions

Clear answers about our consulting and financial analysis services for premium restaurants.

We evaluate each menu item by calculating the real gross margin, considering fresh ingredient costs, waste, and seasonality. We also review inventory turnover and selling price compared to direct competition. Finally, we deliver a report with recommendations to optimize the menu without affecting perceived quality.

We start with a diagnosis of your current operation: processes, suppliers, costs, and customer experience. Then we design a franchise manual, define quality standards, and select strategic locations. We also support you in selecting franchisees and implementing a centralized control system.

The operational audit focuses on day-to-day processes: goods receiving, storage, preparation, service, and cleaning. We review times, waste, and protocol compliance. The financial audit, on the other hand, analyzes accounting statements, cash flow, and profitability. We offer both in an integrated way to have a complete view of the business.

Our intensive course lasts 16 hours distributed over two days. It includes practical sessions with real restaurant cases, calculation templates, and access to a digital tool to simulate cost scenarios. Upon completion, you receive a certificate and permanent reference material.

We serve from independent restaurants with a single location to groups with multiple branches. The depth of the analysis adapts to the size and complexity of the operation. For small businesses, we offer a basic diagnostic package that identifies critical points without requiring a large investment.

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