Restaurant consulting services · Bali & Indonesia

Restaurant consulting for service, operations, sales and revenue.

Practical support for owners and managers who want to improve restaurant service, build SOPs, strengthen staff sales, optimize revenue and increase operational efficiency.

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Restaurant service & operations consulting

Improve the guest experience with clear restaurant service standards, practical SOPs and manager controls that keep execution consistent.

Service standards & SOPs

Map the guest journey from greeting to payment and document clear standards for each stage.

Service team training

Train sequence of service, communication, timing and coordination with the kitchen.

Manager control training

Teach managers to supervise the floor, use checklists, identify deviations and give useful feedback.

Quality control & mystery guest

Assess current execution and build a repeatable internal audit routine for ongoing control.

Restaurant sales consulting, upselling & revenue optimization

Build a guest-friendly restaurant sales system that improves recommendations, average spend and revenue performance without hard selling.

Sales process design

Define what should be offered, in what sequence and at which point in the guest interaction.

Staff sales & upselling training

Develop confident product presentation, timing and recommendation skills without hard selling.

Average check analysis

Use POS data to study item mix, category gaps and opportunities to increase average spend.

Menu engineering

Compare sales volume and contribution margin to improve menu structure, positioning and pricing.

Restaurant management accounting & performance reporting

Turn restaurant operations into clear, verifiable management information the owner can use to improve performance and profitability.

Accounting process setup

Create practical workflows for collecting, checking and structuring operational data.

Cash & cash-flow control

Reconcile POS, cash and bank movements and introduce clear responsibility for money flows.

Inventory & variance analysis

Organize counts and compare expected and actual usage to reveal operational and financial gaps.

Management reporting

Build a reporting structure that makes revenue, costs and performance easier to understand.

Restaurant cost control & operational efficiency

Protect restaurant profitability with daily controls that reduce waste and leakage, strengthen accountability and make cost movement easier to explain.

Food-cost control

Standardize recipes and portions and compare theoretical versus actual consumption.

Waste management

Identify spoilage, overproduction and write-off errors, then introduce controls to reduce loss.

Procurement optimization

Review supplier prices, purchasing routines and order planning for better cost stability.

Cost accountability

Define who records, checks and acts on deviations across kitchen, purchasing and management.

Start the conversation

What is getting in the way of better performance?

Request a consultation↗

Start the conversation

What is getting in the way of better performance?

Tell us what feels inconsistent, unclear or difficult to control. We will respond by email to arrange an initial conversation.

manager@resto.expert