Open on time, with a register that works on night one.
Most restaurant consultants hand you a plan and leave. We build the part of the plan that touches money and technology, then stay: point of sale, kitchen printing, payments, online ordering, menu boards, the website, the internet it all runs on, and the training your staff gets before the doors open. Where we're not the expert, we bring in a partner who is.
- ✓A written technology and payments plan for your concept, with real quotes, before you buy anything
- ✓The menu built in the POS, with modifiers, coursing, and pricing set up for how your kitchen works
- ✓Card fees handled before you open, with dual pricing set up compliantly if that's the right call
- ✓Our team on site opening week, not a help article
- ✓Partners for the rest: concept, menu development, kitchen design, permits, staffing, and books
Everything between the guest's card and your bank
This is the part of a restaurant we've built for years. It's also the part most owners set up last, in a rush, the week before opening.
Point of sale
TableTurn, Aldelo, Clover, Square, or Exatouch, matched to the concept. Table management, coursing, kitchen display, handhelds, and the printers in the right spots.
Menu build
Every item, modifier, and price entered and tested before opening. Happy hour and lunch menus scheduled. Eighty-sixing set up so the kitchen and the floor agree.
Payments
Interchange-plus, cash discount, or hybrid, chosen on your projected volume and ticket. Dual pricing set up with compliant menu wording and receipts. Tips, tip pooling, and payouts configured.
Online ordering and apps
Your own ordering site with 0% commission, a branded app if you want one, and the delivery-app strategy that doesn't hand over 30% of every order.
Menu boards and website
Digital menu boards built from the same menu as the POS, and a website with hours, menu, and ordering live before opening day.
Internet, phones, and security
The network the POS runs on, business internet and phone lines through our partners, cameras and alarm if you want them, all installed before the equipment arrives.
Funding
Equipment and working capital through our funding partners, based on the concept and your projections, without linking you off to a lender's website.
Staff training
Servers, bartenders, and kitchen trained on the system before the soft open, with cheat sheets at every station. We're there for the first busy shift.
Gift cards, loyalty, and marketing
Gift cards ready for opening week, loyalty in the register, and social media handled if you want it. Gift cards and social media.
Where we're not the expert, we know who is
We work alongside a small group of restaurant industry professionals. When your plan needs one of them, we make the introduction and stay in the room, so the technology plan and the operating plan match.
Concept and menu development
Positioning, menu design, recipe costing, and pricing that makes money on paper before it has to in the dining room.
Kitchen design and buildout
Line layout, equipment lists, and the order of operations so the kitchen is built for the menu, not the other way around.
Permits, licensing, and compliance
Health permits, ABC licensing, and the paperwork calendar so nothing holds up the opening date.
Hiring and training
Staffing plans, job descriptions, service standards, and management training for owners who haven't run a floor.
Accounting and bookkeeping
Restaurant-specific books, prime cost tracking, and sales tax handled by people who do it for restaurants all day.
Operations coaching
For open restaurants that aren't working: a fresh set of eyes on labor, food cost, and the flow of a shift.
From first call to first Friday night
Discovery call
Thirty minutes on the concept, the timeline, the budget, and what you already have.
Site walk and plan
We walk the space, then write the technology and payments plan with quotes and a timeline.
Build
Menu, network, equipment, ordering, boards, and website, built and tested while the buildout finishes.
Opening week
Install, staff training, soft open, and a person from our team on site for the first busy shift.
30, 60, 90 days
Check-ins on reports, labor, and card costs, and adjustments once real numbers replace the projections.
Five kinds of owners we hear from
First restaurant
You know food. You've never picked a POS, negotiated processing, or set up online ordering. We've done it before and we'll do it with you.
Second location
The first one works. Now the systems have to work in two places at once, with one set of reports and one menu to maintain.
Buying an existing restaurant
Inherited equipment, a processing contract nobody can find, and a menu in a system nobody knows the password to. We sort it out before close of escrow.
Open, and something isn't working
Orders lost between the floor and the kitchen, fees eating the margin, delivery apps taking the profit. We fix the systems first and bring in operations coaching if it's more than that.
Changing the concept
Counter service to full service, adding a bar, going delivery-only. The register and the menu have to change with it.
What new owners ask on the first call
The discovery call, the site walk, and the written plan are free. You pay for the equipment and services you choose, at the prices published on this site, and most of the technology plan is covered by programs with no upfront cost, like the free POS offers. When a partner's work is in the plan, they quote it separately and you decide.
The plan is built around the systems and programs we sell, which is how we can do it without an invoice. If you'd rather keep other processing, we'll still tell you what we'd do, but we won't build it out for free.
As soon as you have a space, or before if the concept depends on equipment. Internet installs, custom gift cards, and menu boards take weeks. Sixty days before opening is comfortable. Two weeks is doable, but you'll be picking from what's in stock.
Yes. The plan, the menu build, the payments setup, and the ordering and website work happen remotely anywhere. On-site install and opening-week support are in person across Northern California and by arrangement elsewhere.
Yes, and it's half of what we do. Start with the free rate review and the savings calculator. If the problem is bigger than card fees, book the call and we'll look at the whole operation.
The opening date is closer than it looks.
Thirty minutes now saves the week before opening. Book the call.