Manuel Salguero
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Service · Profitability

Turnover is not profit. Let's make you profitable.

Operational audit, recipe costing, costs and processes. I find where your margin leaks and we win it back together, without lowering quality.

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Photo: Turnaround and profitability
Costa del Sol and all of Spain
Real results
< 3 monthsto return a loss-making venue to profit
-5 ptslabour cost over sales on an opening

Restaurant turnaround is the process of restoring profitability to a venue that sells but does not earn: auditing operations, controlling food and labour cost, redesigning the menu and setting weekly KPIs.

Warning signs

Busy restaurant, thin profit?

If several apply, your margin is leaking somewhere.

!You turn over more than last year and keep the same or less.
!You do not know your real food cost this month.
!Recipe costings are over a year old or do not exist.
!Labour cost rises every season and you do not know why.
!Suppliers raise prices and you have not touched the menu.
!You only know if you made money when your accountant calls.

If two or more sound familiar, it can be fixed. And the sooner, the cheaper.

What is included

How we win back your margin

  • Operational auditFloor, kitchen, purchasing and cash, in live service.
  • Recipe costing and food costReal cost per dish and prices with margin.
  • Menu engineeringWhat to push, change or remove.
  • Labour costRotas matched to demand and the labour agreement.
  • Purchasing and suppliersRenegotiation, alternatives and stock control.
  • DashboardWeekly KPIs to decide with data.
Deliverables

What you walk away with

No 80-page reports. Tools you use in the day-to-day running of the venue.

Margin diagnosis

Where the money goes and what each leak is worth.

Redesigned menu

Fully costed and arranged to sell what earns.

Demand-based rotas

The right team for every part of the day.

Supplier agreements

Prices reviewed and alternatives without losing quality.

Dashboard

Food cost, labour, average spend and sales, every week.

Control routines

Stock counts, waste and cash-ups your team can run.

The difference

Cutting blindly or recovering with data

On your own

  • You cut where it hurts least, not where you lose most.
  • You raise prices by gut feeling and lose guests.
  • The team feels the cuts and leaves.
  • You find out the numbers when it is too late.

With me by your side

  • We tackle the leaks with the biggest impact first.
  • Costed prices and a menu that sells what is profitable.
  • Rotas that follow demand without burning out the team.
  • You know every week how your margin is doing.
Who it is for

Is this for you?

If you have guests but the month-end number does not add up, this is for you.

Independent restaurantsRestaurant groupsVenues considering a saleHotels with F&BBeach clubs
What I do not do

No blind cuts that lower quality. If something changes, it is because the numbers justify it and guests will not notice.

How I work

Five phases, zero fluff

01

Diagnosis

I see your venue, your numbers and your service.

02

Plan

Priorities with figures and deadlines.

03

Roll-out

We do it together, with your team.

04

Follow-up

Weekly KPIs and adjustments.

05

Autonomy

A system that runs without me.

See the full method

Track record

Facts, not promises

I come from running teams in high season, where decisions are made mid-service with no room for error. That calm under pressure is what I bring to your business.

< 3 monthsto return a loss-making venue to profit
-5 ptslabour cost over sales on an opening
25+businesses advised since 2017
9+ yearsmanaging costs and teams in hospitality

See case studies

Formats

Choose how we work

Three ways to work depending on where you are. In the diagnostic call I will tell you which fits your case.

To start

Diagnosis

1 to 2 weeks
  • Site visit and full service review
  • Numbers, menu and team review
  • Report with the top 3 priorities and their impact
Ask on WhatsApp
To change

Ongoing support

6 to 12 months
  • 90-day plan with KPIs
  • On-site work with your team
  • Direct WhatsApp line
  • Weekly numbers review
Ask on WhatsApp
For one goal

Fixed project

Scope-based
  • An opening, a menu or a season plan
  • Defined deliverables and deadlines
  • Written quote before we start
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How much margin are you leaving on the table?

Check it in 30 seconds with the free profitability calculator.

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FAQ

What clients ask me

What is a reasonable food cost for a restaurant?
Most concepts work between 28 and 35 percent of sales. What matters is knowing yours dish by dish and keeping it on target.
And labour cost?
As a guide, 30 to 35 percent of sales including social security. Above that, rotas usually do not follow demand.
How soon will I see results?
Purchasing and menu changes usually show within weeks. In one loss-making venue I returned to profit in under three months by reorganising the team.
Do I need to close during the audit?
No. I work while you trade, because live service is where problems show.
Do you work with my accountant?
Yes. I coordinate with your accountant to work with real figures.

Your margin is there. Let's find it.

Tell me about your business on WhatsApp. In the diagnostic call I will show you where the money is and where to start.

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